Step 1 of 11
Cook the pasta according to the package instructions, drain and set aside.
Behind the recipe
The story, tips & photos
Spinach Chicken Penne Bake
4.0 · 1 ratingsThis creamy Spinach Chicken Penne Bake is the perfect way to use leftover rotisserie chicken. Whole grain penne, spinach and Parmesan sauce under a golden, cheesy panko topping!
Total30 min
Serves8
Calories524
Protein35g
This Spinach Chicken Penne Bake is the perfect dish to make with leftover rotisserie chicken. It’s a fast and easy creamy pasta bake, and it’s so yummy!
The recipe
Spinach Chicken Penne Bake
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 8
Ingredients
Instructions
-
Cook the pasta according to the package instructions, drain and set aside.
-
In a small bowl, whisk together the half-and-half, flour, garlic salt, basil, oregano and black pepper until combined.
-
In a large pot, melt 2 tbsp of butter over medium-high heat.
-
Add the half-and-half mixture to the pot, stirring occasionally until slightly thickened, about .
-
Add the Parmesan & Romano cheese and mix well. The cheese will thicken the sauce.
-
Turn the oven broiler on to the low setting.
-
Add the chopped chicken (I used rotisserie chicken), spinach and chicken broth to the pot. Give everything a nice stir.
-
Let the mixture come to a boil and cook for about 5 more minutes. Turn off the heat, taste and adjust the seasoning, then add the pasta and mix well.
-
Spray a 3-quart casserole dish with cooking spray and pour the pasta mixture into the dish.
-
Sprinkle with the mozzarella cheese and top with the panko bread crumbs.
-
Pop the dish in the oven for about , then turn the broiler to high for an additional , or until the cheese is bubbly and the crumbs are golden brown.
Nutrition Facts
8 servings per recipe
Serving size1 serving (1/8 of the dish)
Amount per servingCalories
524% Daily Value*
Total Fat 28.1g36%
Saturated Fat 15.2g76%
Cholesterol 118mg39%
Sodium 878mg38%
Total Carbohydrate 34.9g13%
Dietary Fiber 4g14%
Total Sugars 5.2g
Includes 0.2g Added Sugars0%
Protein 34.5g69%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macro mix
524cal
- 26% Protein 34.5g
- 26% Carbs 34.9g
- 48% Fat 28.1g
Protein score
6.6g protein per 100 calories
Balanced
Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Grated Parmesan and Romano counted as Parmesan. Use it as a guide, not medical advice.
Spinach Chicken Penne Bake Screen stays on
Step 2 of 11
In a small bowl, whisk together the half-and-half, flour, garlic salt, basil, oregano and black pepper until combined.
Step 3 of 11
In a large pot, melt 2 tbsp of butter over medium-high heat.
Step 4 of 11
Add the half-and-half mixture to the pot, stirring occasionally until slightly thickened, about .
Step 5 of 11
Add the Parmesan & Romano cheese and mix well. The cheese will thicken the sauce.
Step 6 of 11
Turn the oven broiler on to the low setting.
Step 7 of 11
Add the chopped chicken (I used rotisserie chicken), spinach and chicken broth to the pot. Give everything a nice stir.
Step 8 of 11
Let the mixture come to a boil and cook for about 5 more minutes. Turn off the heat, taste and adjust the seasoning, then add the pasta and mix well.
Step 9 of 11
Spray a 3-quart casserole dish with cooking spray and pour the pasta mixture into the dish.
Step 10 of 11
Sprinkle with the mozzarella cheese and top with the panko bread crumbs.
Step 11 of 11
Pop the dish in the oven for about , then turn the broiler to high for an additional , or until the cheese is bubbly and the crumbs are golden brown.
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Questions & comments 2
Leave a commentI was looking for a quick and simple recipe that used chicken, spinach, pasta, and mozzarella, as those are ingredients I had sitting around and didn’t want to make a trip to the store. This recipe came up a little ways into the Google search, but looked like the best option. I’m writing this comment with four licked-clean bowls on the table in front of me. Everyone enjoyed this dish and had seconds. We only have two small or one large serving left to put away for leftovers (and as chef I am putting my name on it). My half and half had expired so I substituted a mix of fat free milk with heavy cream which seemed to work fine. I cooked up a boneless chicken breast cut into strips to use and it came out perfectly. The only thing I would change next time I make it (and there will be a next time!) is probably a little less parmesan/Romano because I’m not sure it needed this much. It was certainly very tasty, but also very cheesy. All in all, I am so glad I found your recipe and your blog. I will be checking out more of your recipes and keeping an eye out for new material!
Thanks, Nora for your comment! So glad I was able to help you out with dinner & that your family enjoyed it! ???? Please keep me in the loop if you try any of my other recipes, would love to hear all about the results! Also, I have a perfect explanation for why this dish was made with a little extra cheese! I was pregnant when I ceated it ????. Pasta and cheese were up there on my list at that time. Happy New Year!