During my early years, we didn't have much. This meal was a staple my mom frequently made. It's simple and flavorful, and it imparted important lessons about thankfulness.

 This oven-baked creamy chicken spinach pasta bake is a comforting dish that brings together the richness of creamy sauces with the wholesome goodness of spinach and succulent chicken. Originating as a classic casserole, this dish is a staple in many households, particularly in regions where hearty, warming meals are cherished. The combination of pasta, cheese, and chicken makes it a satisfying one-pot meal, perfect for family dinners or gatherings with friends. The addition of spinach not only brings a pop of color but also adds a nutritional boost, making it a well-rounded choice for a cozy evening. This recipe is ideal for those who appreciate the blending of textures and flavors in a dish that's both indulgent and wholesome.

This creamy chicken spinach pasta bake pairs beautifully with a crisp, fresh salad on the side. Consider serving it with a simple mixed green salad dressed with a light vinaigrette to balance the richness of the casserole. A slice of crusty bread or a warm garlic bread can also complement the dish by adding a delightful crunch and making it even more filling. For a complete meal, a glass of chilled white wine, such as a Chardonnay or Sauvignon Blanc, can enhance the flavors of the creamy sauce and chicken.

Oven Baked Creamy Chicken Spinach Pasta Bake

Servings: 6

Ingredients

12 oz (340g) penne pasta

2 tablespoons olive oil

1 lb (450g) boneless, skinless chicken breasts, diced

3 cloves garlic, minced

5 oz (140g) fresh spinach leaves

1 cup (240ml) chicken broth

1 cup (240ml) heavy cream

1 cup (100g) shredded mozzarella cheese

1 cup (100g) grated Parmesan cheese

Salt and pepper to taste

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional)

Chopped fresh parsley for garnish

Directions

Preheat your oven to 375°F (190°C).

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.

Add minced garlic to the skillet and sauté for an additional minute until fragrant.

Stir in the fresh spinach leaves, and cook until wilted, about 2 minutes.

Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Season with salt, pepper, Italian seasoning, and red pepper flakes if using.

Reduce the heat to low, and stir in half of the mozzarella cheese and half of the Parmesan cheese until melted and combined.

Add the cooked pasta to the skillet, and toss to coat thoroughly with the creamy sauce.

Transfer the pasta mixture to a greased 9x13 inch (23x33 cm) baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with golden-brown edges.

Garnish with chopped fresh parsley before serving.

Variations & Tips

To add a smoky flavor, consider using smoked chicken or adding a handful of cooked, crumbled bacon to the dish. For a more vegetable-rich version, incorporate diced bell peppers or mushrooms in step

4. If you prefer a lighter option, substitute the heavy cream with half-and-half or evaporated milk. For a gluten-free version, use gluten-free pasta and ensure all other ingredients are gluten-free. Vegans can swap the chicken for chickpeas, the cream for coconut milk, and use plant-based cheese alternatives.