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- 8 ounces of pasta (penne or rotini) - 1 pound boneless, skinless chicken breast, diced - 2 cups fresh spinach, chopped - 1 cup heavy cream - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt to taste - Black pepper to taste - Optional: red pepper flakes for added heat

Creamy Chicken and Spinach Pasta Bake

Indulge in the deliciousness of Creamy Chicken and Spinach Pasta Bake, a perfect blend of tender chicken, fresh spinach, and cheesy goodness enveloping al dente pasta. This comforting dish is not only easy to prepare but also packed with nutrients, making it ideal for weeknight dinners or special occasions. With a satisfying creamy texture and flavors that everyone will love, it's sure to become a family favorite. Try this recipe for a hearty meal that will impress!
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Ingredients
  

2 cups pasta (penne or rotini)

1 tablespoon olive oil

1 pound boneless, skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, minced

5 cups fresh spinach, roughly chopped

1 cup heavy cream

1 cup chicken broth

1 cup grated mozzarella cheese, divided

½ cup grated Parmesan cheese, divided

1 teaspoon Italian seasoning

Salt and black pepper to taste

½ teaspoon red pepper flakes (optional, for a spicy kick)

1 cup bread crumbs (for topping)

2 tablespoons butter, melted (to mix with bread crumbs)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's ready for baking once your dish is assembled.

    Cook the Pasta: In a large pot filled with salted boiling water, cook the pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside.

      Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breast, seasoning it with salt, black pepper, and Italian seasoning. Sauté the chicken for about 5-7 minutes or until it is fully cooked and no longer pink. Add the minced garlic and sauté for an additional minute until fragrant.

        Add Spinach: Stir in the chopped spinach, cooking for approximately 2-3 minutes until the spinach has wilted. Remove the skillet from the heat.

          Make the Cream Sauce: In the same skillet (no need to dirty another pot!), pour in the heavy cream and chicken broth. Mix well, then add half of the grated mozzarella and half of the grated Parmesan cheese. Stir continuously until the cheeses are melted and the sauce is smooth. For a little extra heat, mix in the red pepper flakes if desired.

            Combine: In a large mixing bowl, combine the cooked pasta, sautéed chicken, wilted spinach, and the creamy cheese sauce from the skillet. Toss everything together gently until all components are well coated with the sauce.

              Prepare for Baking: Transfer the pasta mixture into a greased 9x13 inch baking dish.

                Add Toppings: In a small bowl, combine the bread crumbs, melted butter, and the remaining mozzarella and Parmesan cheeses. Mix until the breadcrumbs are evenly coated with butter. Sprinkle this cheesy breadcrumb mixture generously over the pasta in the baking dish.

                  Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is beautifully golden brown and bubbly.

                    Serve: Allow the pasta bake to cool for about 5 minutes before digging in. For a final touch, garnish with freshly chopped herbs like parsley or basil if desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                        - Presentation Tips: Serve the pasta bake in individual portions, placing a sprinkle of fresh herbs on top for a pop of color. You can accompany the dish with a simple green salad for a refreshing contrast. Enjoy!