This Cheesy Chicken and Spinach Pasta Bake is a new favorite. We ate this for dinner the other night, and I am ready to make it again! This pasta bake is so easy to make and tastes incredible. It is easy enough for a weeknight, but it would also be a great dish for company. You can even make this ahead of time and refrigerate it overnight. I love make ahead dishes!
The secret ingredient in this Cheesy Chicken and Spinach Pasta Bake is a container of chive and onion cream cheese. It adds lots of flavor and makes this pasta bake super creamy. This smelled amazing while it was baking. We couldn't wait to dig in! All you need is a little side salad and a garlic roll and dinner is ready!!!
Cheesy Chicken and Spinach Pasta Bake
adapted from Southern Living
- 8 ounces uncooked rigatoni
- 3 Tbsp dried minced onion flakes
- 1 (10-oz) package frozen chopped spinach, thawed
- 3 cups cooked, chopped chicken
- 1 (14.5-oz) can Italian-style diced tomatoes, undrained
- 1 (8-oz) container chive-and-onion cream cheese
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups shredded mozzarella cheese
Preheat oven to 375 degrees. Highly spray a 9x9-inch pan with cooking spray. Set aside.
Cook rigatoni according to package directions. Drain and set aside.
Drain chopped spinach well, pressing between layers of paper towels.
In a bowl, combine cooked rigatoni, drained spinach, cooked chicken, onion flakes, tomatoes, cream cheese, garlic powder, salt, pepper, and 1/2 cup mozzarella cheese.
Spoon mixture into prepared baking dish, and sprinkle evenly with remaining shredded mozzarella cheese.
Bake uncovered for 35 to 45 minutes.