Chicken and Spinach Pasta Bake home »

Joyously Delicious


  • 10 ounces dry pasta (I used a combination of rotini, farfalle and penne. Any similar size would work.)
  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 4 ounces chive and onion cream cheese
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
  • 1/2 cup shredded or grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch crushed red pepper flakes (optional)
  • 1 – 1 1/2 cups chopped fresh spinach
  • 2 cups cooked chicken (cubed or shredded)
  • 1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
  • Fresh basil or parsley, for garnish



1. Preheat oven to 400 degrees.

2. Coat a medium casserole dish with non-stick spray.  (Mine was a 10″ round, but a 9 x 13 would work fine.)

3. Cook pasta in salted, boiling water to al dente.  Drain and set aside.

4. While pasta is cooking, heat butter in a medium sauté pan set to medium heat.  Add in the onion and garlic.  Cook for 3 – 4 minutes to slightly soften veggies.  Do not brown.

5. Add in cream cheese and stir to melt.  Reduce heat to low.  Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using).  Stir until everything is well-combined and melted.  Turn off heat.

6. Combine the pasta, chicken, spinach and tomatoes in a large bowl.

7. Add in the sauce and gently stir to coat.

8. Pour into the prepared baking dish.  (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)

9. Top with the remaining mozzarella.

10. Bake uncovered for about 20 -25 minutes … or until casserole is bubbly and beginning to brown.  Top with basil or parsley for garnish.

Source: Joyously Delicious