Description
This Cheesy Spinach Chicken Pasta Bake combines tender penne pasta with creamy cheeses, spinach, and shredded chicken in a flavorful ranch-seasoned sauce, then baked to bubbly perfection. It’s a comforting, crowd-pleasing dish perfect for a hearty family meal or meal prep.
Ingredients
Scale
Pasta
- 16 ounces penne rigate, cooked al dente
Dairy & Sauce
- 1 cup (230 g) sour cream
- 8 ounces cream cheese
- ½ cup (122.5 g) milk
- 3 tablespoons dry ranch seasoning mix
- 2 cups (226 g) mozzarella cheese, shredded
Other
- 10 ounces frozen spinach, thawed and squeezed of liquid
- 3 cups (420 g) cooked and shredded chicken breast
Instructions
- Preheat and prepare pasta: Preheat your oven to 350°F (175°C). Cook the penne rigate according to package instructions until al dente, then drain well.
- Make the creamy sauce: In a large mixing bowl, combine the sour cream, cream cheese, milk, and dry ranch seasoning mix. Stir thoroughly until smooth and fully blended to form a rich ranch-flavored sauce.
- Combine the ingredients: Add the cooked pasta, thawed and drained spinach, shredded chicken, and 1 cup of the shredded mozzarella to the sauce mixture. Mix gently but thoroughly to ensure even distribution of ingredients.
- Assemble the bake: Transfer the mixture into a greased baking dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top to create a golden cheesy crust upon baking.
- Bake the dish: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown.
- Rest and serve: Remove from oven and let the pasta bake rest for about 5 minutes before serving. This allows the dish to set and makes serving easier.
Notes
- Ensure the frozen spinach is well-drained to avoid excess moisture in the bake.
- You can substitute penne with other pasta shapes like rigatoni or ziti if preferred.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- This dish can be prepared in advance and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- If you want a crispier top, broil the dish for 2-3 minutes at the end of baking while keeping a close eye to prevent burning.
