Cheesy Chicken Pasta Bake

Pasta, browned chicken and spinach in a creamy tomato sauce, baked under mozzarella, cheddar and Parmesan. An easy make-ahead family casserole.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 560

12 ounces penne or rigatoni (340 g)
2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces (680 g)
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning divided
1 medium onion diced
4 cloves garlic minced
1/4 teaspoon red pepper flakes
24 ounces marinara sauce 1 jar (680 g)
4 ounces cream cheese softened (115 g)
1/2 cup heavy cream (120 ml)
3 cups baby spinach (90 g)
2 cups mozzarella shredded, divided (200 g)
1 cup sharp cheddar shredded (100 g)
1/2 cup Parmesan grated (45 g)
2 tablespoons fresh basil or parsley chopped

Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the pasta in salted boiling water for 2 minutes less than the package directions. Drain.
Heat the oil in the same pot over medium-high heat. Season the chicken with salt, pepper and 1 teaspoon Italian seasoning and cook for 5 to 6 minutes until browned.
Add the onion and cook 3 minutes, then the garlic, pepper flakes and remaining Italian seasoning for 30 seconds.
Stir in the marinara, cream cheese and cream until smooth. Simmer 3 minutes, then stir in the spinach until wilted.
Fold in the pasta, 1 cup mozzarella and the cheddar. Spread in the dish and top with the remaining mozzarella and Parmesan.
Bake uncovered for 20 to 25 minutes until bubbling and golden. Rest 10 minutes and garnish with basil.

Make ahead: refrigerate unbaked up to 24 hours; add 10 to 15 minutes to the bake.

Freeze unbaked for up to 3 months.

Nutrition is an estimate per serving.