Cheesy Spinach Chicken Pasta Bake Recipe

There’s something incredibly comforting about a warm, cheesy pasta bake, especially when it’s loaded with wholesome ingredients like spinach and chicken. This Cheesy Spinach Chicken Pasta Bake Recipe is my go-to when I need a crowd-pleaser that feels like a big, delicious hug. It’s creamy, cheesy, and packed with flavor — perfect for those weeknights when you want something hearty but fuss-free.

What makes this recipe stand out is the blend of ranch seasoning with creamy sour cream and cream cheese, which adds a tangy, rich depth to the sauce. Toss in tender chicken and nutritious spinach, and you have a balanced meal that your whole family will ask for again. You’ll find that the Cheesy Spinach Chicken Pasta Bake Recipe is a joy to make and even more enjoyable to eat!

Ingredients You’ll Need

This combination of ingredients comes together beautifully to create a luscious, bechamel-like sauce that perfectly coats the pasta, chicken, and spinach. When shopping, I always recommend going for fresh-quality chicken and good mozzarella for that melty, stringy finish.

• Penne rigate: The ridges on this pasta hold onto the creamy sauce so well, making every bite flavorful.
• Sour cream: Adds tanginess and creaminess to the sauce, balancing the cheese.
• Cream cheese: Gives the bake a silky texture and richness that makes it feel indulgent.
• Milk: Loosens the mixture to just the right consistency without watering it down.
• Dry ranch seasoning mix: This is the secret flavor bomb! It saves time but packs a punch with herbs and spices.
• Mozzarella cheese: Use shredded for easy melting and gooey texture.
• Frozen spinach: Thawed and squeezed dry to avoid soggy pasta but adds that fresh green goodness.
• Cooked and shredded chicken breast: Use rotisserie chicken or leftovers for a quick fix, but homemade chicken works great too.

Variations

I love making this Cheesy Spinach Chicken Pasta Bake Recipe my own by tweaking ingredients based on what I have in the fridge or dietary needs. Feel free to get creative with this one!

• Variation: Swap the spinach for kale or broccoli if you want a different green veggie texture and flavor — I find kale works wonderfully when chopped finely.
• Variation: Use Greek yogurt instead of sour cream for a tangier and lighter sauce, which I often do when I want to cut some calories without losing creaminess.
• Variation: Make it vegetarian by omitting the chicken and adding sautéed mushrooms or chickpeas for a protein boost.
• Variation: For gluten-free, just use gluten-free pasta — I’ve tried this with gluten-free penne and the results are just as satisfying.

How to Make Cheesy Spinach Chicken Pasta Bake Recipe

Step 1: Cook the Pasta Al Dente

Start by boiling your penne rigate until it’s al dente—firm to the bite but cooked through. This is crucial since the pasta will continue to cook during baking, and you don’t want it mushy. I usually set a timer and taste-test a piece a minute or two before the package suggests. Once cooked, drain and set aside.

Step 2: Prepare the Creamy Sauce

In a large mixing bowl, combine the sour cream, cream cheese, and milk until smooth. The cream cheese can be a little stiff, so I often soften it in the microwave for 20 seconds before mixing. Stir in the dry ranch seasoning until it’s evenly distributed—this adds so much flavor without any extra effort.

Step 3: Add Cheese, Spinach, and Chicken

Fold in the shredded mozzarella, thawed and well-squeezed spinach to remove excess moisture, and shredded chicken. Mixing everything thoroughly here ensures every bite gets some cheesy spinach and tender chicken goodness. I always make sure the spinach is well-drained so the bake doesn’t turn watery.

Step 4: Combine Pasta and Sauce

Gently fold the cooked pasta into the sauce mixture until all noodles are coated. Use a big spoon or spatula so you don’t break the pasta. This step is where all the magic happens—your bake is starting to come together and look irresistibly creamy!

Step 5: Bake Until Golden and Bubbling

Transfer everything to a greased baking dish and pop it in the preheated oven at 350°F (175°C) for around 25-30 minutes. When the top is golden and bubbling, it’s ready. If you like extra cheesy crust, sprinkle a bit more mozzarella on top halfway through baking. I like to keep an eye on it to avoid over-browning.

How to Serve Cheesy Spinach Chicken Pasta Bake Recipe

Garnishes

I usually sprinkle freshly chopped parsley or basil on top before serving — it adds a fresh herbal note and a pop of color that makes the dish look as good as it tastes. A little cracked black pepper also wakes up the flavors beautifully.

Side Dishes

This bake is pretty hearty on its own, but I love pairing it with a crisp green salad tossed in lemon vinaigrette or some roasted garlic bread. Both help cut the richness and add texture contrasts that make the meal more balanced.

Creative Ways to Present

For special occasions, I opt to bake individual portions in small ramekins or mini cast iron skillets. It’s fun, makes for beautiful plating, and everyone gets their own perfectly crisp-edged cheesy top. Trust me, it makes the dish feel extra special!

Make Ahead and Storage

Storing Leftovers

Leftovers store really well! I pop any extras into an airtight container in the fridge and find they keep their texture and flavor for up to 3 days. When storing, avoid sealing while the bake is still hot to prevent condensation making it soggy.

Freezing

I’ve had great success freezing this Cheesy Spinach Chicken Pasta Bake Recipe, either before or after baking. Just make sure it’s cooled fully, then cover tightly with foil and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, I recommend using the oven or toaster oven for about 15-20 minutes at 350°F to get that crispy top back. Microwave works if you’re in a hurry but can make the texture a bit softer. Adding a sprinkle of fresh cheese before reheating revives the meltiness nicely.

FAQs

Final Thoughts

This Cheesy Spinach Chicken Pasta Bake Recipe has become a staple in my kitchen because it’s reliably comforting, easy to make, and endlessly adaptable. I genuinely enjoy sharing it with friends and seeing their faces light up with that first cheesy, spinachy bite. I hope you find it as heartwarming and crowd-pleasing as I do—go ahead, give it a try, and I promise it’ll become a favorite in your rotation too!

Print