Name: Creamy Chicken Spinach Pasta Bake: Easy Comfort Food
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb rigatoni (or similar tube pasta); 3 cups rotisserie chicken, shredded; 4 oz fresh spinach; 8 tbsp unsalted butter (1 stick); 1/2 cup all‑purpose flour; 5 1/2 cups whole milk, warm; 3 cloves garlic (grated); 1 1/2 tsp salt; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp ground nutmeg; 1/2 tsp black pepper (freshly ground); 4 oz Fontina cheese, shredded

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We all have those hectic weeknights where the craving for something warm, cheesy, and homemade battles against the exhaustion of the day. You want comfort food, but you don’t want to spend three hours in the kitchen. Enter the Chicken Spinach Pasta Bake. This recipe is the ultimate solution to the dinner dilemma—a creamy, savory casserole that tastes like a labor of love but comes together with surprising ease.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat and Prep
Step 2: Cook the Pasta
Step 3: Create the Roux
Step 4: Build the Béchamel Sauce
Step 5: Season the Sauce
Step 6: Assemble and Bake
Step 7: Bake to Golden Perfection

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use frozen spinach instead of fresh?
Q2. Can I use raw chicken breast instead of rotisserie?
Q3. What is a good substitute for Fontina cheese?
Q4. My sauce is too thick, what should I do?

Creamy Chicken Spinach Pasta Bake: Easy Comfort Food

Description
Ingredients

The Base
The Roux & Sauce
Seasonings
The Topping

Instructions
Notes
Nutrition
Did you make this recipe?

By utilizing store-bought rotisserie chicken, we slash the prep time in half without sacrificing flavor. The real magic, however, lies in the homemade béchamel sauce—infused with garlic, smoked paprika, and a hint of nutmeg—that coats every piece of rigatoni. Whether you are cooking for a hungry family or meal-prepping for the week, this Chicken Spinach Pasta Bake checks every box: it is hearty, packed with greens, and undeniably delicious. Let’s dive into how to make this crowd-pleasing dish that will have everyone asking for seconds.

Ingredients

This recipe relies on pantry staples and fresh dairy to create a luxurious texture. Here is everything you need to gather:

Ingredient Category	Ingredient	Amount/Quantity
The Base	Rigatoni Pasta	1 pound (or similar tube shape)
	Rotisserie Chicken	3 cups, cooked and shredded
	Fresh Spinach	4 ounces
The Roux & Sauce	Unsalted Butter	1 stick (8 Tablespoons)
	All-Purpose Flour	1/2 cup
	Warm Whole Milk	5 1/2 cups
Seasonings	Garlic	3 cloves, grated
	Salt	1 1/2 teaspoons
	Dried Oregano	1 teaspoon
	Smoked Paprika	1/2 teaspoon
	Nutmeg	1/2 teaspoon
The Topping	Fontina Cheese	1 block (4 oz), shredded

Timing

This casserole comes together faster than a traditional lasagna, making it perfect for weeknights.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (About 40% faster than a standard meat lasagna)

Step-by-Step Instructions

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). While the oven warms up, grease an 11×7 or 13×9 inch baking dish with a little butter or cooking spray to prevent sticking. This is also the perfect time to shred your rotisserie chicken and grate your cheese.

Tip: Always grate your cheese from a block rather than buying pre-shredded bags. Pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth, gooey layer.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the 1 pound of rigatoni and cook it until it is just under al dente. Since the pasta will continue to cook in the oven while baking, you want it to still have a firm bite in the center. Drain the pasta and transfer it directly into your prepared baking dish. Immediately toss in the 3 cups of shredded chicken and the 4 ounces of fresh spinach.

Note: The heat from the pasta will help slightly wilt the spinach, making it easier to mix later.

Step 3: Create the Roux

Now, let’s make the base of our creamy sauce. Warm a large saucepan or Dutch oven over medium-high heat. Add the stick of butter and let it melt completely. Once bubbling, sprinkle in the 1/2 cup of flour. Whisk continuously for about 1-2 minutes. You want the mixture to bubble and cook out the raw flour taste, turning a pale golden color.

Step 4: Build the Béchamel Sauce

Slowly pour the warm whole milk into the butter and flour mixture. It is crucial to add the milk gradually while whisking vigorously to prevent lumps from forming. Continue to stir until the sauce thickens and becomes creamy enough to coat the back of a spoon.

Tip: Warming the milk in the microwave for 60 seconds before adding it helps the sauce thicken faster and smoother than using cold milk.

Step 5: Season the Sauce

Remove the sauce from the heat (or turn it to low). Stir in the salt, pepper, smoked paprika, dried oregano, grated garlic, and nutmeg. Mix until all the spices are fully incorporated. The nutmeg is the secret ingredient here—it adds a subtle, nutty warmth that elevates the white sauce from basic to gourmet.

Step 6: Assemble and Bake

Pour the luscious, seasoned béchamel sauce directly over the pasta, chicken, and spinach mixture in the baking dish. Use a large spoon to stir everything gently until the pasta is well-coated and the spinach is distributed evenly. Finally, sprinkle the shredded fontina cheese evenly over the top.

Step 7: Bake to Golden Perfection

Place the dish in the oven and bake for 15-20 minutes. You are looking for the sauce to be bubbly and the cheese to be completely melted. If you prefer a crispy, golden-brown crust, switch your oven to broil for the final 2-3 minutes.

Warning: Watch closely when broiling! Cheese can go from golden to burnt in a matter of seconds.

Nutritional Information

Here is an estimated nutritional breakdown per serving (based on 8 servings):

Calories: ~650 kcal
Protein: 32g (Excellent source due to chicken and dairy)
Carbohydrates: 55g
Fat: 35g (Saturated: 20g)
Calcium: 25% of Daily Value
Iron: 15% of Daily Value (Boosted by the spinach)

Note: This is a rich, indulgent dish. The calorie count comes primarily from the butter, whole milk, and cheese.

Healthier Alternatives

If you love the sound of this Chicken Spinach Pasta Bake but need to adjust it for dietary goals, here are some smart swaps:

Whole Grain Boost: Swap the regular rigatoni for whole wheat or chickpea pasta to increase the fiber content and lower the glycemic index.
Lighten the Dairy: Substitute the whole milk with 2% milk and reduce the butter to 4 tablespoons. You can also swap half the milk for low-sodium chicken broth for a lighter, more savory sauce.
More Veggies: Don’t stop at spinach! Add roasted red peppers, sautéed mushrooms, or broccoli florets to bulk up the volume and nutrition without adding many calories.
Gluten-Free: Use a 1:1 Gluten-Free flour blend for the roux and choose your favorite certified GF brown rice pasta.

Serving Suggestions

This pasta bake is a meal in itself, but the right sides can balance the richness.

Acidic Salad: Serve with a crisp arugula salad dressed with lemon vinaigrette. The acidity cuts through the creamy béchamel sauce perfectly.
Garlic Bread: Double down on the comfort food vibe with a side of crusty garlic bread to sop up any extra sauce.
Wine Pairing: A crisp, oaked Chardonnay or a Pinot Grigio pairs beautifully with the creamy, cheesy elements of this dish.

Common Mistakes to Avoid

To ensure your casserole is perfect every time, watch out for these common pitfalls:

Overcooking the Pasta: If you boil the pasta to full softness before baking, it will turn into mush in the oven. Solution: Drain it while it still has a firm bite.
Using Cold Milk: Pouring cold milk into hot roux can cause the sauce to seize and become lumpy. Solution: Warm your milk for a minute in the microwave first.
Burning the Garlic: Do not add the garlic to the hot butter before the flour. Solution: Add the grated garlic into the sauce after the milk has thickened to keep the flavor fresh and prevent bitterness.
Ignoring the Resting Time: Cutting into the bake immediately can cause the sauce to run. Solution: Let the dish sit for 5-10 minutes after baking; this allows the sauce to set and cling to the pasta.

Storing Tips

This recipe makes fantastic leftovers, often tasting even better the next day as the flavors meld.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze this bake. Assemble the dish completely but do not bake it. Cover tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Reheat: Reheat individual portions in the microwave, or place the whole dish back in a 350°F oven for 15 minutes. If the pasta looks dry, add a splash of milk or water before heating to revive the creamy texture.

Conclusion

The Chicken Spinach Pasta Bake is more than just a recipe; it’s a lifeline for busy cooks who refuse to compromise on flavor. The combination of tender rotisserie chicken, nutritious spinach, and that velvety, nutmeg-spiked sauce creates a bite that is pure comfort. It’s elegant enough for a Sunday family dinner yet simple enough for a Tuesday night rush.

I hope this dish brings a little warmth and ease to your kitchen table this week. Try it out and let us know! Did you stick to fontina or try a different cheese? Leave a comment below with your star rating and share your photos on Pinterest! Don’t forget to subscribe to our newsletter for more easy, restaurant-quality recipes.

FAQs

Q1. Can I use frozen spinach instead of fresh?

Yes, absolutely. Frozen spinach is a great budget-friendly alternative. However, you must thaw it completely and squeeze out as much water as possible before adding it to the pasta. If you skip this step, the excess water will dilute your creamy sauce and make the casserole soupy.

Q2. Can I use raw chicken breast instead of rotisserie?

You can. If you prefer to use raw chicken, dice 1 pound of chicken breast into small cubes. Sauté them in a pan with a little olive oil, salt, and pepper until fully cooked through before adding them to the pasta mixture.

Q3. What is a good substitute for Fontina cheese?

Fontina is excellent for its melting quality and mild, nutty flavor. If you can’t find it, Mozzarella is a great substitute for the “cheese pull” factor. Gouda or Gruyère are also fantastic options if you want a deeper flavor profile.

Q4. My sauce is too thick, what should I do?

If your béchamel sauce becomes too thick (like a paste) while cooking, simply whisk in a little more warm milk or a splash of chicken broth, 1/4 cup at a time, until it reaches a pourable, creamy consistency.