Chicken Bake with Pasta and Spinach – a delicious recipe with Pasta, Olive Oil, Shallots, Sugar, Fresh Spinach, Chicken. Easy to follow and perfect for any occasion.
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I had to guess on the prep time I was throwing this together by the seat of my pants, so I was a bit disorganized and could have done a better job if I had a plan going into it.
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This is a very easy recipe, but it does have a good bit of prep work in it.
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All of the quantities of ingredients are easily adjusted to whatever quantity you want to make and whatever ingredients you have on hand.
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Go wild!
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I find it easiest to dump all my ingredients into a large mixing bowl as Im done prepping them, and then I can just mix it all together and pour it in the pan.
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Pre-heat oven to 350F.
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Put your pasta water on to boil, and continue prepping the rest of the food as youre waiting for it to boil and then cooking the pasta.
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Dont overcook the pasta (and this goes for all the ingredients in prep)!
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This is going to go into the oven as well so it will finish cooking in there.
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Cook pasta to al dente, according to package instructions.
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Heat about 1 Tablespoon of olive oil in a skillet over medium heat.
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Thinly slice your shallots, and toss them with just a sprinkle of sugar (I like what this adds to the caramelization, but you could certainly leave it out).
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Cook the shallots in the skillet, stirring frequently, and when theyve picked up some color take them off the heat and add to a mixing bowl.
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Add a bit more oil to the pan, and add your spinach.
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This can be done in batches if you need to.
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Use your tongs to turn the spinach often, sort of tossing it like you would a salad, until it starts to wilt.
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When it starts to wilt, remove it from the heat and add to your mixing bowl.
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If you dont want to wait for your pasta to finish cooking before you start the sauce (and save yourself a pot to clean!
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), warm your chicken stock in a small saucepan over medium-low heat.
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Add your cream cheese, and let it melt into the sauce, stirring occasionally.
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Once the cream cheese is melted, add about half a cup of your shredded parmesan and let it melt in, and then slice and dice your sun-dried tomatoes and add them in.
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Let it just hang out over low heat while you finish the rest of the prep.
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Add a bit more oil to your skillet just enough to coat the bottom of the pan.
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Make sure your chicken is cut into bite size pieces I left mine a little large and wished I had cut them smaller.
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Toss the chicken in the flour, just enough to get a dusting on the pieces.
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Cook the chicken in the skillet JUST until done remember, its going to go in the oven too, and we dont want the chicken to dry out and get tough.
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When the chicken is done, into the mixing bowl it goes!
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Add your sauce to all the ingredients in the mixing bowl, and stir until everything is coated.
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Pour into a lightly oiled baking dish (I use the Pam spray).
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I used an 8x8 dish and another small oval dish this would probably just fill a 13x9 dish.
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Spread the remaining 1/2 cup of parmesan cheese across the top, and then, if youre like me and you like a little crunch on top of the casserole, sprinkle breadcrumbs across the top.
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Pop into your 350F oven for about 20 minutes, until the top has started to brown.
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Yum!
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
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No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["2 cups Small Pasta, Your Choice; Penne Would Be Great, I Used Corkscrew", "3 Tablespoons Olive Oil, Divided", "2 whole Shallots", "1/4 teaspoons Sugar", "3/4 pounds Fresh Spinach, Washed And Spun Dry", "3/4 cups Chicken Stock", "8 ounces, weight Cream Cheese (I Used The 1/3 Less Fat Kind)", "1 cup Freshly Grated Parmesan Cheese, Divided", "10 whole Sun Dried Tomatoes", "1 pound Boneless, Skinless Chicken Breast; Cut Into 1"" Or Less Pieces", "3 Tablespoons Flour", "1/2 cups Bread Crumbs (optional)"].
Yes, Chicken Bake with Pasta and Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.