Chicken 'n' Spinach Pasta Bake

Chicken 'n' Spinach Pasta Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.3
  • Total Fat: 15.6 g
  • Cholesterol: 41.7 mg
  • Sodium: 622.3 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 13.3 g

View full nutritional breakdown of Chicken 'n' Spinach Pasta Bake calories by ingredient

Number of Servings: 6


    8 ounces uncooked rigatoni pasta

    1 tablespoon olive oil

    1 cup finely chopped onion

    1/2 cup thinly sliced baby bellas

    10 ounces chopped spinach, cooked

    3 cups cubed cooked chicken breasts

    1 (14 1/2 ounce) can Italian-style diced tomatoes

    8 ounces 1/3 less fat cream cheese

    1/2 teaspoon salt

    1/2 teaspoon pepper

    1 pinch red pepper flakes (optional)

    1 1/2 cups shredded mozzarella cheese


Preheat oven to 375F.

Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).

Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer.

Bake for 15 minutes or just until tender.

Transfer onion & mushrooms to a large bowl, and set aside.

Drain chopped spinach well, pressing between layers of paper towels.

Stir rigatoni or other pasta, spinach, chicken, and next
5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.

Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Serving Size:6 servings