Description

Creamy Chicken, Spinach & Cheese Pasta Bake

The ultimate comfort food — creamy, cheesy, and loaded with love.

Ingredients

Scale

Pasta & Base

1 lb (16 oz) penne pasta
2 tsp olive oil
2 medium onions, chopped
6 cups cooked chicken, chopped or shredded (rotisserie works great)
2 (14 oz) cans Italian-style diced tomatoes, undrained
2 (10 oz) packages fresh spinach (or 1 bag frozen, thawed and squeezed dry)

Creamy Sauce & Cheese

2 (8 oz) packages cream cheese, softened
3 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese (optional but highly recommended)

Seasonings

1 tsp garlic powder
1 tsp Italian herbs
Pinch red pepper flakes (optional)
Salt & pepper, to taste

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C). Lightly grease a large baking dish (or two medium ones if you want to freeze one).

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add penne and cook 1–2 minutes shy of al dente (it will finish cooking in the oven). Drain and set aside.

3. Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add onions and cook 5–7 minutes, until soft and translucent.
Add spinach in batches, stirring until wilted.

4. Build the Sauce

Add diced tomatoes (with their juices), cooked chicken, and seasonings to the skillet. Stir to combine.
Add softened cream cheese in chunks and stir until fully melted and smooth — forming a creamy, pink-hued sauce.

5. Combine Everything

In a large mixing bowl, combine the drained pasta with the sauce mixture.
Add 1½ cups mozzarella cheese and stir until evenly coated.

6. Assemble the Bake

Pour into the prepared baking dish. Top with remaining 1½ cups mozzarella and sprinkle with Parmesan (if using).

7. Bake to Golden Perfection

Bake uncovered for 25–30 minutes, until bubbly and golden-brown on top.

8. Rest Before Serving

Let the dish rest 5–10 minutes before serving — this helps the sauce set beautifully.

Notes

Refrigerate: Up to 3 days in an airtight container.
Freeze (unbaked): Assemble, wrap tightly, and freeze for up to 3 months.
Reheat: Bake covered at 350°F for 25 minutes or microwave portions with a splash of milk to keep it creamy.

Nutrition

Calories: 480 Cal Per Serving
Fat: 24 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 30 g