Description

A cozy, all-in-one pasta bake loaded with tender chicken, vibrant spinach, and gooey cheese—simple, satisfying, and perfect for busy weeknights or crowd-pleasing dinners.

Ingredients

2 chicken breasts, diced
12 oz penne or rigatoni pasta
4 cups fresh baby spinach
1 cup shredded mozzarella, divided
1/2 cup grated Parmesan, divided
1 small onion, diced
2 cloves garlic, minced
2 cups crushed tomatoes or marinara sauce
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until just under al dente. Drain and toss with a drizzle of olive oil.
Heat olive oil in a skillet over medium-high. Add diced chicken, season with salt and pepper, and cook until no longer pink.
Add onion to pan and sauté until softened, about 3–4 minutes. Stir in garlic and cook another minute.
Pour in crushed tomatoes, sprinkle Italian seasoning, stir, and simmer until slightly thickened. Fold in spinach and cook until wilted.
In a large bowl, toss cooked pasta with chicken-spinach sauce. Stir in half the mozzarella and half the Parmesan.
Transfer mixture to a greased casserole dish. Top with remaining mozzarella and Parmesan.
Bake uncovered for 20–25 minutes, until cheese is melted, bubbly, and golden. Garnish with fresh basil or parsley before serving.

Notes

Swap penne with rigatoni, fusilli, or gluten-free pasta as needed.
Use pre-cooked or rotisserie chicken to save time—stir in with sauce.
Add hearty greens like kale or Swiss chard if you prefer—just sauté a bit longer.
For extra richness, stir in 1/2 cup ricotta or cream before baking.
Store leftovers in the fridge for up to 4 days or freeze unbaked casserole for 2 months. Reheat covered with foil.