Irresistible Chicken Spinach Penne Bake Recipe Ready in 45 Minutes

You know those nights when you need dinner to be easy, comforting, and downright delicious? That’s exactly why this chicken spinach penne bake recipe has become my go-to. It’s the dish I make when my sister texts last-minute that she’s coming over, when the kids have soccer practice, or when I just need a big cheesy hug in pasta form. The best part? It comes together with simple ingredients you probably already have. Tender chicken, fresh spinach, and that creamy, garlicky sauce all baked under a golden blanket of mozzarella – it’s the kind of meal that makes everyone at the table happy. And trust me, the smells coming from your oven will have people peeking in the kitchen before the timer even dings!

Why You’ll Love This Chicken Spinach Penne Bake Recipe

This isn’t just another pasta dish – it’s the weeknight hero you’ve been searching for. Here’s why it’s become my family’s favorite:

• Quick and easy: From fridge to table in under 45 minutes (perfect for those “what’s for dinner?” panic moments)
• Creamy comfort: That luscious sauce coats every noodle without being overly heavy
• Sneaky nutrition: Packed with protein from the chicken and all the goodness of fresh spinach (shhh… the kids won’t even notice)
• Crowd-pleaser magic: Equally great for busy weeknights or when you need to feed unexpected guests

Honestly? I’ve lost count of how many times this recipe has saved my dinner plans!

Ingredients for Chicken Spinach Penne Bake

Gathering your ingredients is the first step to pasta perfection! Here’s what you’ll need to make this cozy bake:

• For the pasta: 2 cups penne (about 8 oz) – I always grab extra because leftovers are gold
• For the protein: 1 lb chicken breast, diced into bite-sized pieces (thighs work great too!)
• Fresh greens: 2 cups fresh spinach, roughly chopped (pack it lightly – it wilts way down)
• Creamy magic: 1 cup heavy cream (half-and-half works in a pinch) and ½ cup grated parmesan (the good stuff, not the shaker kind)
• Cheese topping: 1 cup shredded mozzarella (because more cheese is always better)
• Flavor boosters: 2 cloves garlic, minced (or 1 tbsp if you’re lazy like me), 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper

Pro tip: Have all your ingredients prepped and ready before you start cooking – it makes the process so much smoother!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this chicken spinach penne bake! Just grab:

• A large pot for boiling the pasta (I use my trusty 6-quart)
• A good skillet (10-12 inches works best for sautéing)
• An oven-safe baking dish (my 9×13 ceramic dish is perfect)
• The usual suspects: wooden spoon, measuring cups, and a cheese grater if you’re shredding your own mozzarella

That’s it! Now let’s get cooking.

How to Make Chicken Spinach Penne Bake

Alright, let’s dive into making this cozy, cheesy masterpiece! Follow these steps and you’ll have a bubbling, golden bake ready in no time. Don’t forget to preheat that oven first – it makes all the difference.

Step 1: Cook the Pasta

First things first – get that pasta going! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add your penne and cook for about 9 minutes – you want it al dente (still slightly firm) since it’ll keep cooking in the oven. Drain it well, but here’s my secret: save about ½ cup of that starchy pasta water. It’s liquid gold for adjusting your sauce later if needed.

Step 2: Sauté Chicken and Spinach

While the pasta cooks, heat olive oil in your skillet over medium-high heat. Add the diced chicken and let it get nice and golden – about 5 minutes. When there’s no more pink showing, toss in the garlic and let it become fragrant (about 30 seconds – don’t let it burn!). Then pile in all that fresh spinach. It’ll look like a mountain at first, but give it 2 minutes and watch it wilt down to practically nothing. Season everything with salt and pepper – this is your flavor foundation!

Step 3: Combine and Bake

Now for the magic! Reduce the heat to medium and pour in the heavy cream, stirring gently. Sprinkle in the parmesan and keep stirring until it melts into the most luscious sauce. Add your drained pasta and toss everything together until every noodle is coated. Transfer this glorious mixture to your baking dish and top with that mozzarella blanket. Pop it in the oven at 375°F for about 20 minutes – you’ll know it’s ready when the cheese is bubbly with golden spots. Let it rest for 5 minutes before serving (I know, the wait is torture!) so the sauce can thicken up perfectly.

Tips for the Best Chicken Spinach Penne Bake

After making this dish more times than I can count, here are my foolproof tips for the most amazing bake every single time:

• Pasta water is liquid gold: That starchy water you saved from boiling the pasta? A splash or two will loosen up your sauce beautifully if it thickens too much while baking.
• Rest time matters: I know it’s tempting to dive right in, but letting the bake sit for 5 minutes after the oven helps the sauce cling to every noodle perfectly.
• Fresh garlic is non-negotiable: The pre-minced stuff just doesn’t give the same punch of flavor as freshly minced cloves.
• Brown your chicken well: Those golden bits on the chicken add so much more flavor than pale, steamed chicken ever could.

Trust me – these little tricks make all the difference between good and “oh my goodness, can I have seconds?”

Variations and Substitutions

One of the best things about this chicken spinach penne bake? How easily you can switch things up based on what you’ve got on hand! Here are my favorite twists:

• Greens swap: Kale works beautifully instead of spinach – just remove the tough stems. Frozen spinach? Thaw and squeeze it dry first.
• Pasta alternatives: Gluten-free penne works great, or try rotini for extra sauce pockets.
• Protein play: Leftover turkey or even canned chicken (drained well) makes a quick substitute in a pinch.
• Lighter option: Swap half the cream for chicken broth and add a spoonful of flour to thicken.

The beauty is – it’s still gonna be delicious no matter which way you tweak it!

Serving Suggestions

This chicken spinach penne bake shines brightest with simple sides! I love pairing it with garlic bread for dipping into that creamy sauce – the crunch is heavenly. A crisp green salad balances the richness perfectly. For gatherings, I double the recipe and bake it in my largest dish – it disappears fast! Pro tip: Serve straight from the baking dish for that gorgeous bubbly cheese presentation everyone loves.

Storing and Reheating

Leftovers? Lucky you! Store cooled portions in an airtight container in the fridge for up to 3 days. To freeze, wrap individual servings tightly – they’ll keep for 2 months (just thaw overnight in the fridge). When reheating, splash in a tablespoon of milk or cream to keep things moist. Microwave in 30-second bursts, stirring between, or warm in a 350°F oven covered with foil for 15 minutes. Warning: That cheesy top won’t be as crisp after refrigeration, but the flavors actually deepen beautifully overnight!

Nutritional Information

Here’s the nutritional breakdown per serving (estimates vary based on your exact ingredients): About 450 calories with 35g protein, 30g carbs, and 22g fat. It’s a satisfying meal that packs plenty of nutrition from the chicken and spinach!

Frequently Asked Questions

I get asked about this chicken spinach penne bake all the time – here are the answers to the most common questions that pop up:

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely and squeeze out all the excess water (I wrap it in a clean kitchen towel and wring it out). You’ll need about ¾ cup of thawed spinach to replace the fresh. The texture will be slightly different, but the flavor’s still great!

How can I make this dish spicier?
Oh, I love this question! My go-to is adding a pinch of red pepper flakes when sautéing the garlic. For serious heat lovers, stir in ½ teaspoon of cayenne pepper with the cream. Want it even bolder? Top with sliced jalapeños before baking!

Can I prepare this ahead of time?
You bet! Assemble the whole bake (minus the mozzarella topping) and refrigerate for up to 24 hours. When ready, let it sit at room temp for 30 minutes, add the cheese, then bake – you might need an extra 5-10 minutes since it’s cold.

Why does my sauce sometimes separate?
This usually happens if the heat’s too high when adding the cream. Keep it at medium and stir constantly. If it does separate, whisk in a tablespoon of that reserved pasta water – it works miracles!

Share Your Feedback

Did this chicken spinach penne bake become your new favorite too? Tag me on Instagram with your cheesy masterpiece – I love seeing your kitchen wins!

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