If you’re craving a comforting meal that blends creamy, cheesy goodness with tender chicken and vibrant spinach, this Cheesy Spinach Chicken Pasta Bake Recipe is an absolute winner. I love this recipe because it’s quick, flavorful, and perfect for weeknight dinners or casual gatherings. Once you try it, you’ll find yourself making it again and again — trust me, it’s that good!
Why You’ll Love This Recipe
- Comfort Food Classic: Creamy cheese and tender chicken deliver all the cozy vibes you want in a pasta bake.
- Super Easy to Make: Just mix, bake, and enjoy—no fancy steps or ingredients required.
- Kid-Friendly and Crowd-Pleasing: My family goes crazy for this, making it a perfect go-to for busy nights.
- Great Way to Sneak in Veggies: The spinach blends perfectly, adding a healthy boost without overpowering flavors.
Ingredients You’ll Need
The magic of this Cheesy Spinach Chicken Pasta Bake Recipe is in the blend of creamy dairy, flavorful ranch seasoning, and hearty chicken. Each ingredient plays its part, giving you layers of taste and texture — plus some easy pantry staples make shopping a breeze.
- Penne Rigate: I always use penne because its ridges hold onto the sauce so well, but any sturdy pasta works.
- Sour Cream: Adds tangy creaminess that balances the rich cheese perfectly.
- Cream Cheese: This gives the sauce a luscious texture—don’t skip it!
- Milk: Helps loosen the sauce; whole milk gives the best richness, but 2% works too.
- Dry Ranch Seasoning Mix: My secret weapon for adding instant flavor—if you can’t find ranch seasoning, a mix of dried herbs and garlic powder is a good stand-in.
- Frozen Spinach: Thawed and squeezed dry so the pasta doesn’t get watery—this sneaky green packs in nutrients without stealing the show.
- Cooked Shredded Chicken Breast: Leftover rotisserie chicken works wonders here for speed and flavor.
- Mozzarella Cheese: I always use shredded mozzarella for that perfect melty, gooey topping.
Variations
One thing I love about this Cheesy Spinach Chicken Pasta Bake Recipe is how easy it is to tweak it to your taste or dietary needs. Feel free to get creative!
- Swap Out Cheeses: I’ve tried sharp cheddar or gouda instead of mozzarella — each brings a fun twist to the flavor.
- Make It Low-Carb: Substitute the pasta with cooked cauliflower rice or spiralized zucchini for a lighter option.
- Spice It Up: Add red pepper flakes or diced jalapeños if you like a little heat.
- Vegetarian Version: Skip the chicken and add mushrooms or artichoke hearts for a veggie-packed dish.
How to Make Cheesy Spinach Chicken Pasta Bake Recipe
Step 1: Gather and Prep Your Ingredients
Start by cooking your penne pasta until just al dente—meaning it should still have a little bite because it’ll keep cooking in the oven. Meanwhile, thaw your spinach and squeeze out as much liquid as you can. This step is key to avoid watery pasta!
Step 2: Whip Up the Creamy Sauce
Over medium heat in a large oven-safe skillet, combine the sour cream, cream cheese, milk, and dry ranch seasoning. Stir gently until everything is melted and the sauce is perfectly smooth—no one wants lumps here. I find heating it gently prevents the dairy from curdling, so patience really does pay.
Step 3: Add Spinach and Chicken
Now, stir in the thawed spinach and shredded cooked chicken, making sure they’re evenly distributed throughout the sauce. I love this stage because the flavors start coming together, and your kitchen starts smelling heavenly!
Step 4: Mix in Pasta and Top with Cheese
Add your cooked penne into the skillet and fold everything together until combined. Then spread shredded mozzarella cheese evenly on top. This cheesy crown is what makes the bake so irresistible.
Step 5: Bake Until Golden and Bubbly
Pop your skillet into a 375°F oven for 10-12 minutes. You want the cheese to melt fully and bubble around the edges. For that perfect golden brown finish, I always broil for an additional 2 minutes—but keep a close eye so it doesn’t burn. That final broil makes the cheese delightfully crisp!
Pro Tips for Making Cheesy Spinach Chicken Pasta Bake Recipe
- Don’t Skip Squeezing the Spinach: I learned the hard way that watery spinach makes the whole dish soggy—wring it out well!
- Use Leftover Chicken: Rotisserie chicken is a lifesaver here—it saves prep time and adds amazing flavor.
- Oven-Safe Skillet is a Game-Changer: I love minimizing dishes by mixing and baking in the same pan; it also helps keep flavors intact.
- Watch the Broil Step Closely: Even two minutes extra can mean the difference between beautifully browned cheese and burnt edges.
How to Serve Cheesy Spinach Chicken Pasta Bake Recipe
Garnishes
I like sprinkling a little freshly chopped parsley or basil on top just before serving—it adds a pop of color and a fresh aroma. Sometimes a tiny dusting of Parmesan takes the cheesy goodness up a notch.
Side Dishes
This pasta bake pairs beautifully with a crisp garden salad or some roasted garlic green beans. When we have company, I often serve it alongside warm garlic bread to soak up every last bit of that creamy sauce.
Creative Ways to Present
For a casual dinner party, I’ve prepared this bake in small individual ramekins — everyone loved having their own personal portion all bubbly and fresh out of the oven. It’s also perfect for potlucks since it travels well and stays tasty.
Make Ahead and Storage
Storing Leftovers
Leftover pasta bake keeps beautifully in an airtight container in the fridge for up to 3 days. I always let it cool before storing to keep the texture just right.
Freezing
I’ve frozen this bake successfully by assembling it in a freezer-safe dish — just hold off on baking and adding the mozzarella until you’re ready. When thawed, it bakes up just as creamy and delicious.
Reheating
To reheat, I cover the pasta bake with foil and warm it in a 350°F oven until heated through — usually about 15-20 minutes. A quick broil at the end revives that melty cheese topping perfectly.
FAQs
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Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly first to wilt and reduce its moisture. Then squeeze out any excess liquid before adding it to the sauce to avoid sogginess.
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What type of chicken works best in this pasta bake?
Cooked, shredded chicken breast is ideal for its mild flavor and tenderness. Leftover rotisserie chicken is my go-to for quick prep and flavorful results.
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Can I make this recipe gluten-free?
Yes! Simply swap regular pasta for a gluten-free variety like rice or corn-based penne. Just adjust cooking times as per the package directions.
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How do I prevent the bake from being watery?
The biggest trick is to squeeze all the excess water out of the spinach and avoid overcooking your pasta. Mixing the ingredients well and baking at the right temperature also helps keep everything delightful and creamy.
Final Thoughts
This Cheesy Spinach Chicken Pasta Bake Recipe holds a special place in my kitchen for how effortlessly it turns simple ingredients into a mouthwatering meal. Whether you’re feeding a hungry family or just craving something cozy, it delivers every time. Give it a shot—you’ll love how easy and delicious it is to make this your new favorite weeknight dinner!
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Cheesy Spinach Chicken Pasta Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Cheesy Spinach Dip Chicken Pasta is a creamy, flavorful baked pasta dish combining tender chicken, nutritious spinach, and a blend of creamy cheeses with ranch seasoning. Perfect for a comforting weeknight dinner, it’s easy to prepare and satisfies with its gooey, cheesy topping and savory taste.
Ingredients
Pasta
- 16 ounces penne rigate, cooked al dente
Dairy & Sauce
- 1 cup (230 g) sour cream
- 8 ounces cream cheese
- ½ cup (122.5 g) milk
- 3 tablespoons dry ranch seasoning mix
- 2 cups (226 g) mozzarella cheese, shredded
Other
- 10 ounces frozen spinach, thawed and squeezed of liquid
- 3 cups (420 g) cooked and shredded chicken breast
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pasta dish later.
- Prepare the sauce: In a large, oven-safe skillet placed over medium heat, combine the sour cream, cream cheese, milk, and dry ranch seasoning mix. Stir continuously until the mixture is smooth and well incorporated, creating a creamy base for the pasta.
- Add spinach and chicken: Mix the thawed and drained spinach and cooked shredded chicken breast into the creamy sauce in the skillet, ensuring everything is evenly distributed.
- Combine pasta: Stir in the cooked penne pasta until the sauce evenly coats the pasta and all ingredients are well combined.
- Top with cheese and bake: Sprinkle the shredded mozzarella cheese evenly over the pasta mixture. Place the skillet in the preheated oven and bake for 10-12 minutes until the cheese is melted and bubbly.
- Broil for finishing: Switch your oven to broil and broil the dish for an additional 2 minutes or until the top of the cheese is browned and slightly crispy.
- Serve warm: Carefully remove the skillet from the oven and serve the cheesy spinach dip chicken pasta warm for the best flavor and texture.
Notes
- Ensure the frozen spinach is well-thawed and excess liquid is squeezed out to avoid watery sauce.
- Cook the pasta al dente to prevent it from becoming too soft after baking.
- Use an oven-safe skillet to avoid transferring the mixture, making clean-up easier.
- You can substitute chicken breast with rotisserie chicken for a quicker option.
- If you prefer a spicier flavor, add a pinch of red pepper flakes to the sauce mixture.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 450
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
