Spinach Chicken Pasta Bake Recipe

A creamy chicken and pasta dish made in the Italian style, baked with spinach and gooey cheese. This is a great one-pot dinner for a night in.

– 1 pound (450 g) spinach or other leafy green – ▢½ pound (225 g) dried short pasta, such as mezze rigatoni or penne – ▢1 ¼ cups (300 ml) heavy cream – ▢1 tablespoon (15 g) chopped garlic – ▢½ teaspoon kosher salt – ▢Fresh ground black pepper, to taste – ▢1 cup (140 g) cooked chicken, in bite-sized piece – ▢⅓ cup (55 g) grated Parmesan cheese – ▢½ cup (44 g) shredded Fontina, Monterey Jack or Havarti cheese – ▢2 tablespoons (30 g) butter

INGREDIENTS

Preheat oven to 475 (245 C). A 5- or 6-quart saucepan of water with 1 tablespoon salt should boil.

INSTRUCTIONS

STEP 1

Put spinach in water and simmer 1 minute. With a slotted spoon, drain in a colander. 

STEP 2

Roll the spinach in a clean, heated kitchen towel and compress over the sink to remove excess water. Chop spinach.

STEP 3

Half-cook the pasta in boiling water for 7-10 minutes, depending on size and thickness. Drain.

STEP 4

Mix cream, garlic, salt, pepper, chicken, spinach, and cheeses in a large bowl. Add drained spaghetti and stir.

STEP 5

Spread butter on a 2-quart gratin or baking dish. Place pasta mixture in gratin.

STEP 6

Bake until cream is boiling and pasta edges golden, about 12 minutes. Let cool 10 minutes before serving.

STEP 7

Classic Coq Au Vin Recipe

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