Chicken and spinach pasta bake
A chicken and spinach pasta bake is the kind of creamy, comforting dinner that always hits the spot. Tender chicken, fresh spinach and perfectly cooked pasta are wrapped in a rich, cheesy sauce, then baked until golden and bubbling — simple, satisfying and ideal for any night of the week. It’s a great midweek comfort dinner that the whole family will love.
Quick to assemble and packed with flavour, this chicken and spinach pasta bake is a real family favourite, with juicy chicken, plenty of spinach and a creamy, cheesy sauce that disappears fast and always gets requested again.
Serving suggestions for chicken and spinach pasta bake
- Chilli flakes or toasted pine nuts for finishing touches
- Garlic bread or warm crusty bread
- Simple green salad
- Tomato, basil and mozzarella salad
- Charred green beans with chilli and garlic
- Roasted Mediterranean vegetables
- Cheesy garlic mushrooms
Chicken and spinach pasta bake
Ingredients
- 200g Rigatoni pasta Or you can use any dried pasta
- 2 chicken breasts, cut into bite sized chunks
- 1 tbsp olive oil
- 1 small onion, finely chopped
- ½ tsp garlic paste
- 3 tbsp basil leaves
- 400 g carton passata
- 110 g baby spinach
- pinch of salt and pepper
- 300 g mixture of mozzarella and grated cheddar cheese
- Grated parmesan cheese, sprinkled on top
Instructions
- Cook the rigatoni in a large pan of boiling salted water 8-10 mins or until tender. Drain well and set aside.
- Heat the oil in a large saucepan and cook the chicken, onion, garlic and basil over a medium heat until the chicken is cooked.
- In the meantime, preheat the grill to medium.
- Add the tomato passata and spinach and stir well.
- Add the pasta to the pan, stirring well to coat in the sauce. Season with salt and pepper.
- Spoon into a baking dish, sprinkle with the cheese and bake under the grill (or in preheated oven on 180c) until golden and bubbling. Serve with warm French bread.