This creamy chicken spinach pasta bake is one of those dinners that feels comforting and familiar, but still a little special. It’s rich and cheesy, loaded with chicken and spinach, and the little pops of grape tomatoes brighten everything up just enough.
This is one of my favorite weeknight meals because it’s flexible and forgiving. I’ve made it with both fresh and frozen spinach, and leftover chicken works perfectly when I don’t feel like cooking extra meat. Everything comes together easily before heading into the oven, which makes it ideal for busy nights when I still want something homemade on the table.
Why You’ll Love This Creamy Chicken Spinach Pasta Bake
- Cozy, creamy comfort food.
- Works with fresh or frozen spinach.
- Tomatoes add a fresh, slightly sweet bite.
- Reheats well and makes great leftovers.
If you love cozy, creamy dinners like this, you might also enjoy my creamy chicken noodle soup for colder nights.
Ingredients For Creamy Chicken Spinach Pasta Bake
- 10 ounces penne pasta
- 2 tablespoons butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 4 ounces cream cheese
- 1 cup milk
- 1/2 cup sour cream
- 1 cup grated Parmesan cheese
- 2 cups mozzarella cheese, divided
- 2 cups cooked chicken, cubed or shredded
- 1 1/2 cups chopped fresh spinach or 1 cup frozen spinach, thawed and well drained
- 1 cup grape tomatoes, halved
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Creamy Chicken Spinach Pasta Bake
Preheat your oven to 400 degrees F and lightly grease a 10 inch baking dish.
Cook the pasta in salted water until just al dente. Drain and set aside.
In a large pan, melt the butter over medium heat. Add the chopped onion and cook until soft.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add cream cheese, milk, and sour cream. Stir often and cook gently until sauce is smooth.
Stir in the Parmesan cheese, Italian seasoning, salt, and pepper.
Add the chicken, spinach, cooked pasta, chopped tomatoes, and 1 cup mozzarella cheese.
Transfer mixture to the prepared baking dish. Top with remaining mozzarella cheese.
Bake uncovered for 20 to 25 minutes, until bubbly and lightly golden.
Let rest for 5 minutes before serving.
Helpful Tips For Creamy Chicken Spinach Pasta Bake
- Do not overcook the pasta since it will finish cooking in the oven.
- If the sauce thickens too much, add a splash of pasta water or milk.
- Fresh spinach will look like a lot at first, but wilts quickly.
- Grape tomatoes hold their shape better than larger tomatoes and add just the right amount of balance.
Make It Your Own
- Swap chicken for cooked sausage.
- Add mushrooms or sun dried tomatoes for extra flavor.
- Use any sort of pasta like rotini or ziti.
- Add a pinch of red pepper flakes for gentle heat.
If you’re a spinach lover like I am, you might also want to try my garlicky spinach dip. It’s another family favorite around here.
Storage & Reheating Creamy Chicken Spinach Pasta Bake
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through. This dish can also be frozen after baking and cooling completely.
This is one of the meals that my family happily eats for leftovers, which is a win in my book.
Creamy Chicken Spinach Pasta Bake
Ingredients
Method
- Preheat your oven to 400 degrees F and lightly grease a 10 inch baking dish.
- Cook the pasta in salted water until just al dente. Drain and set aside.
- In a large pan, melt the butter over medium heat. Add the chopped onion and cook until soft.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add cream cheese, milk, and sour cream. Stir often and cook gently until sauce is smooth.
- Stir in the Parmesan cheese, Italian seasoning, salt, and pepper.
- Add the chicken, spinach, cooked pasta, chopped tomatoes, and 1 cup mozzarella cheese.
- Transfer mixture to the prepared baking dish. Top with remaining mozzarella cheese.
- Bake uncovered for 20 to 25 minutes, until bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Do not overcook the pasta since it will finish cooking in the oven.
- If the sauce thickens too much, add a splash of pasta water or milk.
- Fresh spinach will look like a lot at first, but wilts quickly.
- Grape tomatoes hold their shape better than larger tomatoes and add just the right amount of balance.
Frequently Asked Questions For Creamy Chicken Spinach Pasta Bake
Can I use fresh or frozen spinach?
Yes, both work well in this recipe. Fresh spinach wilts right into the sauce as it cooks. If you’re using frozen spinach, be sure it’s thawed and squeezed very dry so the pasta bake does not turn watery.
Can I make this ahead of time?
You can. Assemble the Creamy Chicken Spinach Pasta Bake, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. You may need to add a few extra minutes to the baking time.
Can I freeze this pasta bake?
Yes. This freezes well. Let it cool completely after baking, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat until warmed through.
What kind of pasta works best?
Short pasta shapes like penne, rotini, ziti, or rigatoni work best. They hold onto the sauce and bake evenly.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great shortcut and adds a lot of flavor. Any cooked chicken works here, including leftovers.
How do I keep the pasta from drying out?
Do not overcook the pasta before baking. Cook it just until al dente. If the sauce seems thick before baking, add a small splash of milk or reserved pasta water.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
