Description
This Chicken Spinach Pasta Bake is a comforting and hearty casserole combining tender rigatoni pasta, shredded rotisserie chicken, fresh spinach, and a creamy béchamel sauce infused with garlic, herbs, and spices. Topped with melted fontina cheese and baked to bubbly perfection, it’s an easy, family-friendly meal perfect for cozy dinners.
Ingredients
Scale
Pasta and Protein
- 1 pound rigatoni pasta or any similar shape, cooked according to package instructions
- 3 cups rotisserie chicken, cooked and shredded
- 4 ounces fresh spinach
Sauce
- 1 stick (8 tablespoons) butter
- 1/2 cup all-purpose flour
- 5 1/2 cups warm whole milk
- 1 1/2 teaspoons salt
- 3 cloves garlic, grated
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon nutmeg
Topping
- 1 (4 ounce) block fontina cheese, shredded (can substitute with mozzarella, gouda, or your favorite cheese)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease an 11×7 or 13×9-inch baking dish with butter or non-stick spray to prevent sticking.
- Cook Pasta: Boil the rigatoni pasta until just under al dente according to the package instructions, as it will continue cooking in the oven. Drain the pasta and transfer it to the prepared baking dish.
- Add Chicken and Spinach: Add the shredded rotisserie chicken and fresh spinach evenly over the pasta in the baking dish.
- Make Béchamel Sauce: Warm a saucepan or Dutch oven over medium-high heat. Melt the butter completely. Whisk in the flour until combined and the mixture thickens into a roux. Gradually add warm whole milk while whisking constantly until the sauce thickens and becomes creamy.
- Season Sauce: Stir in salt, grated garlic, dried oregano, smoked paprika, and nutmeg until evenly incorporated in the béchamel sauce.
- Combine Sauce and Pasta Mixture: Pour the sauce over the pasta, chicken, and spinach mixture in the baking dish. Stir gently until everything is thoroughly coated in the creamy sauce.
- Top with Cheese: Evenly sprinkle the shredded fontina cheese over the top of the mixture.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the dish is bubbly and the cheese is melted.
- Broil for Color (Optional): If the top isn’t golden brown, switch the oven to broil and cook for an additional 2-3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven and let the bake rest for a few minutes before serving. Enjoy your creamy, cheesy Chicken Spinach Pasta Bake!
Notes
- You can substitute rigatoni with other pasta types like penne or ziti.
- If fontina cheese isn’t available, mozzarella or gouda work well as alternatives.
- To make the dish lighter, use low-fat milk instead of whole milk.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Adding a sprinkle of parmesan cheese on top before baking adds extra flavor.
