Spinach chicken pasta bake
Spinach Chicken Pasta Bake features tender chicken, nutritious spinach, and creamy cheeses mixed with gluten-free pasta for a comforting dish. This easy-to-make recipe is perfect for family dinners or potlucks.
Cook time 60 min
Prep time 15 min
Ingredients:
2 tbsp olive oil2 chicken breasts
1 onion
1 cup gluten-free pasta
1 package spinach
1 can canned tomatoes
1/2 tsp salt
1/2 tsp black pepper
1 cup cream cheese
1 cup low moisture mozzarella cheese
Spinach Chicken Pasta Bake is a wholesome and delicious dish that combines tender chicken, nutritious spinach, and flavorful tomatoes with creamy, cheesy goodness. This gluten-free recipe is perfect for a comforting family dinner or an impressive potluck option.
Instructions:
Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil and set aside.
Cook the gluten-free pasta according to the package instructions until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook until they are no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the spinach to the skillet and cook until it wilts down, about 2-3 minutes.
Add the cooked chicken back into the skillet with the onion and spinach. Pour in the canned tomatoes, salt, and black pepper, stirring well to combine. Continue to cook for an additional 2-3 minutes to let the flavors meld together.
Lower the heat to medium-low and stir in the cream cheese until it melts and coats the chicken and vegetable mixture evenly.
In the greased baking dish, layer the cooked pasta first. Pour the chicken, spinach, and cream cheese mixture over the pasta, spreading it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the dish.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Spinach Chicken Pasta Bake!
Enjoy this comforting and hearty Spinach Chicken Pasta Bake as a delightful meal that combines savory chicken, tender pasta, and nutritious spinach in a creamy, cheesy sauce. Perfect for busy weeknights or weekend gatherings, this recipe is sure to become a family favorite! Don't forget to experiment with different herbs and spices to make it uniquely yours.
Spinach chicken pasta bake FAQ:
Bake the Spinach Chicken Pasta Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbly and golden brown.
Yes, you can substitute cream cheese with ricotta cheese or a dairy-free cream cheese alternative for a similar creamy texture. Adjust seasonings as necessary.
Any gluten-free pasta, such as brown rice, quinoa, or chickpea pasta, will work well in this recipe. Cook according to the package instructions until al dente.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven or microwave until heated through.
Chicken is properly cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. You can use a meat thermometer for accuracy.
Tips:
- Pre-cook the gluten-free pasta until it's al dente. This ensures the pasta won't become mushy when baked.
- Use fresh spinach for a more vibrant color and better texture, but frozen spinach can be a handy substitute. Just make sure to thaw and drain it well.
- For a richer flavor, use roasted or fire-roasted canned tomatoes.
- Cut the chicken into uniform pieces to ensure even cooking.
- Allow the cream cheese to come to room temperature for easier mixing with other ingredients.
- Add red pepper flakes or other spices if you prefer a bit of heat in your dish.
- Let the bake rest for about 5 minutes before serving to allow the flavors to meld and the cheese to set.
Nutrition per serving
1 ServingsCalories 1540kcal
Protein 120g
Carbohydrates 100g
Fiber 16g
Sugar 36g
Fat 100g
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