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Baked Chicken Pasta

One-Pan Creamy Baked Chicken Pasta Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 645
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 ½ cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 oz full-fat cream cheese, cubed
  • ½ cup grated Parmesan cheese
  • 8 oz dry penne or rigatoni
  • 3 cups packed fresh spinach
  • 1 ½ cups shredded low-moisture mozzarella cheese
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat oven to 375°F (190°C). Season chicken with half the salt and pepper. Sear in oil over medium-high for 3 to 4 minutes per side until golden. Transfer to a plate.
  2. Sauté onion in the same skillet for 3 minutes. Add garlic, Italian seasoning, and remaining salt and pepper; cook 30 seconds.
  3. Add broth, cream, and cream cheese. Whisk until smooth and simmer 2 minutes. Remove from heat and stir in Parmesan.
  4. Mix in dry pasta and half the spinach. Nestle chicken into the skillet. Bring to a simmer, cover, and bake 20 minutes.
  5. Uncover, top with remaining spinach and mozzarella. Bake uncovered 10 to 15 minutes, until cheese is golden and bubbly.
  6. Let the dish rest 5 minutes. Slice chicken, serve pasta, and top with parsley.

Notes

The dish is at its best right after the short rest when the sauce is thick and creamy. If the pasta absorbs too much liquid during storage, add a couple of tablespoons of broth when reheating. Sprinkle with extra Parmesan at the table if you like a sharper bite.