Chicken-Spinach Pasta Bake

A hearty, comforting pasta bake featuring tender chicken breast, nutrient-rich spinach, and a creamy tomato sauce, all baked with penne pasta and topped with a cheesy crust.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.65/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• comfort food
• savory

Ingredients

• 1 pound penne pasta
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 28 ounce diced tomatoes (undrained)
• 2 cup milk
• 2 tablespoon all-purpose flour
• 1 cup mozzarella cheese (shredded, divided)
• 0.5 cup Parmesan cheese (grated, divided)
• 5 ounce spinach
• 0.5 cup breadcrumbs
• 1 egg (large, beaten)
• 2 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 teaspoon dried oregano

Instructions

1. Preheat oven to 375°F. Cook the penne pasta according to package directions until al dente. Drain and set aside.
2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the cut chicken breast pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
4. Sprinkle the all-purpose flour over the onion mixture and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens slightly, about 3-4 minutes.
5. Stir in the diced tomatoes, 1/2 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Return the cooked chicken to the skillet. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
6. Stir in the cooked penne pasta, ensuring it's well coated with the sauce and chicken. Transfer the mixture to a 9x13 inch baking dish if not using an oven-safe skillet.
7. In a small bowl, combine the breadcrumbs, beaten egg, and remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. Mix well and sprinkle evenly over the top of the pasta mixture.
8. Bake for 20-25 minutes, or until the top is golden brown and bubbly. Let rest for 5 minutes before serving.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutrition (per serving)

• Calories: 620
• Protein: 45.2 g
• Carbohydrates: 60.1 g
• Fat: 20.5 g
• Fiber: 6.8 g
• Sodium: 890 mg
• Saturated Fat: 9.5 g
• Sugar: 7.1 g
• Cholesterol: 125 mg