Description
This creamy chicken pasta bake is a comforting dish that’s perfect for family dinners or potlucks. It’s loaded with tender chicken, rotini pasta, and a rich sauce, topped with gooey mozzarella and Parmesan cheese.
Ingredients
Scale
- 1 spray cooking spray
- 2 cups chicken tenderloins (or chicken breasts, see note 1)
- 2 teaspoons Italian seasoning (divided)
- to taste salt and pepper
- 2–1/2 cups uncooked rotini pasta (8 ounces, see note 2)
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1–1/2 teaspoons minced garlic
- 1–1/2 cups chicken stock (or broth)
- 2 cups warm milk (see note 3)
- 2 tablespoons unsalted butter
- 1 cup mozzarella cheese
- 1/2 cup coarsely chopped sun-dried tomatoes in olive oil (see note 4)
- 2 cups coarsely chopped baby spinach
- 1/2 cup Parmesan cheese (Parmesan from the can won’t melt into the sauce nicely)
Instructions
- Preheat oven to 400°F. Generously grease a 9×13-inch baking pan with cooking spray.
- Microwave milk for 45 seconds, then microwave chicken stock for 30 seconds. Grate mozzarella cheese and set aside to get to room temperature.
- Pat chicken tenders dry with paper towel, then dice into 1/2-inch pieces. Toss with 1 teaspoon Italian seasoning and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Add the following ingredients in this order to the greased pan: uncooked pasta, flour (sprinkle evenly on top), remaining 1 teaspoon Italian seasoning, onion powder, garlic powder, salt/pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper), minced garlic, chicken stock, milk, and butter (cut into 2 pieces). Stir well.
- Add the seasoned chicken in an even layer on top. Cover pan with foil and bake for 20 minutes.
- Remove foil and stir ingredients together well. Add mozzarella and stir through again. Press pasta and chicken below the sauce.
- Return the pan to the oven, uncovered, and bake another 15 minutes or until pasta is tender (don’t over-bake or sauce will bake out; it should be pretty saucy at this point).
- Remove from oven and gently stir. Add chopped sun-dried tomatoes, chopped spinach, and a handful (not all) of the Parmesan. Gently stir to combine and wilt the spinach. Continue to mix, gradually adding the rest of the Parmesan while stirring. As you mix, the sauce will continue to thicken.
- Enjoy immediately garnished with fresh parsley if desired.
Notes
- Note 1: Chicken breasts can be substituted for chicken tenderloins if needed.
- Note 2: The weight mentioned is for uncooked pasta.
- Note 3: Warm milk helps to combine with the other ingredients for a smoother sauce.
- Note 4: Feel free to use more or less sun-dried tomatoes according to taste.
- Note 5: Serving suggestions include garnishing with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 3g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg