Cheesy Spinach Chicken Pasta Bake Recipe

I can’t tell you how many times this Cheesy Spinach Chicken Pasta Bake Recipe has saved my weeknight dinners. It’s one of those comforting dishes that’s rich, creamy, and packed with flavors you just can’t resist. Honestly, the gooey cheese paired with tender chicken and spinach mixed into perfectly cooked pasta? It’s like a warm hug on a plate.

This recipe shines when you want something that’s fuss-free but still feels special. Whether you’re feeding a hungry family after a busy day or just craving some cozy comfort food, this dish comes together easily and delivers every time. Plus, it reheats like a dream, making it perfect for leftovers or meal prep—you won’t mind doubling it either!

Ingredients You’ll Need

The ingredients come together to create a creamy, cheesy sauce that beautifully coats the penne pasta, chicken, and spinach. When shopping, I always recommend looking for good-quality shredded mozzarella and fresh or frozen chicken breast that’s already cooked—or cook it yourself for freshness.

• Penne Rigate: I love using penne because its ridges hold onto the sauce so well, making every bite flavorful.
• Sour cream: Adds a tangy creaminess to balance the richness of the cheese.
• Cream cheese: This is key for that ultra-smooth, luscious texture in the sauce.
• Milk: Use whole or 2% milk for the best creamy consistency.
• Dry ranch seasoning mix: This adds a savory, herby kick without needing extra herbs.
• Mozzarella cheese: Freshly shredded melts best, providing that stretchy goodness.
• Frozen spinach: Thawed and properly squeezed dry so your bake isn’t watery.
• Cooked and shredded chicken breast: Use rotisserie chicken or cook your own; just make sure it’s shredded finely so it distributes evenly.

Variations

This Cheesy Spinach Chicken Pasta Bake Recipe is pretty flexible—I like to tweak it based on what mood I’m in or what I have on hand. Don’t be shy about customizing to make it your own!

• Vegetarian version: Swap chicken for sautéed mushrooms or roasted veggies. I did this once and honestly, it was just as satisfying.
• Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a gentle heat—that extra zing keeps things exciting.
• Different cheeses: Try mixing mozzarella with cheddar or Monterey Jack for a deeper cheesy flavor.
• Gluten-free: Use gluten-free pasta and double-check your ranch seasoning to keep it safe.
• Fresh spinach: If you prefer fresh, just wilt it down in a pan before folding it into the sauce so it’s not watery.

How to Make Cheesy Spinach Chicken Pasta Bake Recipe

Step 1: Cook your pasta perfectly

Start by boiling your penne rigate until it’s al dente—meaning just firm to the bite, not mushy. I always set a timer about a minute less than package instructions to keep that perfect texture. Once done, drain and set aside, tossing with a splash of olive oil to stop it from sticking.

Step 2: Make the creamy sauce

In a large mixing bowl, soften the cream cheese with the sour cream and milk until you get a smooth mixture. Stir in the dry ranch seasoning to infuse all those herby, tangy flavors. This base sauce really makes the dish stand out—and you can taste the difference when it’s homemade!

Step 3: Combine spinach, chicken, and cheese

Drain and squeeze out any excess water from your thawed spinach. Mix it into the sauce along with your cooked, shredded chicken. Then fold in half the shredded mozzarella—this way, you get gooey cheese inside the bake and a cheesy topping later on.

Step 4: Assemble and bake

Preheat your oven to 350°F (175°C). Gently toss the cooked pasta into the creamy mixture until everything is evenly coated. Spoon it all into a greased baking dish, sprinkle the remaining mozzarella on top, and bake uncovered for about 25-30 minutes until it’s bubbly and golden on top. You’ll love the aroma filling your kitchen!

How to Serve Cheesy Spinach Chicken Pasta Bake Recipe

Garnishes

I like to finish mine with a sprinkle of fresh chopped parsley or chives. It adds a pop of color and freshness that cuts through the richness nicely. Sometimes a little cracked black pepper on top is all you need to elevate this cozy dish.

Side Dishes

This pasta bake pairs wonderfully with a crisp green salad tossed in a light lemon vinaigrette or my favorite garlic bread. Both sides complement the creamy, cheesy flavors and add textural contrast.

Creative Ways to Present

If you’re making this for a potluck or special occasion, I’ve found popping the bake into individual ramekins adds a charming touch—plus, it’s super handy for portion control. You can also sprinkle some toasted breadcrumbs or parmesan over the top before baking for a delightful crunchy crust.

Make Ahead and Storage

Storing Leftovers

After it cools, I store leftovers in an airtight container in the fridge for up to 3-4 days. When I reheat, I usually add a tiny splash of milk to keep it creamy because sometimes pasta can dry out a bit overnight.

Freezing

I’ve frozen this Cheesy Spinach Chicken Pasta Bake Recipe a couple of times with good results. Before baking, either freeze it assembled or freeze leftovers after baking. Just cover tightly, thaw overnight in the fridge, then reheat thoroughly in the oven for the best texture.

Reheating

To reheat leftovers, I prefer the oven over the microwave—it keeps the bake creamy and bubbly. Cover the dish with foil and heat at 350°F (175°C) for about 15-20 minutes, until warmed through. If microwaving, do it in short bursts and stir in between.

FAQs

Final Thoughts

This Cheesy Spinach Chicken Pasta Bake Recipe is one of those dishes that feels like a hug from the inside out. It’s straightforward enough to whip up on busy days but impressive enough for guests. I love that it’s versatile, comforting, and endlessly satisfying—once you try it, I bet it’ll show up on your rotation, too. Give it a shot; your future self will thank you for having this quick, cheesy gem in your culinary arsenal.

Print