In the mood for Italian? This Chicken Spinach Pasta Bake is an easy one-dish pasta dinner that’s a snap to pull together thanks to precooked chicken and frozen spinach.
Canned tomatoes compliment the spinach well and the cream cheese adds the perfect creamy touch.
Easy, flavorful family food. Great for weeknight meals as it’s so simple to throw together and pop in the oven and forget about it!
Comes out bubbly and golden, and it will disappear within minutes!
Give the recipe a try. It’s a great way to use up leftover chicken!
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- 8 ounces uncooked rigatoni pasta
- 1 tablespoon olive oil
- 1 cup finely chopped onion about 1 medium
- 1 10 ounce package frozen chopped spinach, thawed
- 3 cups cubed cooked chicken breasts
- 1 14 1/2 ounce can Italian-style diced tomatoes, undrained
- 1 8 ounce container chive & onion cream cheese
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon pepper
- 1 1 ⁄2 cups shredded mozzarella cheese
Prepare rigatoni according to package directions.
Meanwhile, spread oil on the bottom of an 11x7" baking dish; add the onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
Drain the thawed spinach well, pressing between layers of paper towls.
Stir the rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.
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Recipe adapted from one by KathyP53
Photo by anniesnomsblog