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In the realm of comfort food, few dishes rival the warmth and satisfaction that a creamy pasta bake brings to the table. The Creamy Spinach and Chicken Pasta Bake is not just a meal; it’s an experience. This delightful dish combines tender chicken, fresh spinach, and al dente penne pasta, all enveloped in a rich and creamy sauce that tantalizes the taste buds. Perfect for family dinners or a cozy gathering, this recipe strikes an ideal balance between simplicity and indulgence, making it suitable for weeknight cooking yet impressive enough to serve to guests.

Creamy Spinach and Chicken Pasta Bake

Indulge in the ultimate comfort food with our Creamy Spinach and Chicken Pasta Bake. Combining tender chicken, fresh spinach, and perfectly cooked penne pasta, all enveloped in a rich, creamy sauce, this dish is a crowd-pleaser for family dinners or cozy get-togethers. Discover the balance of flavors and textures, with tips on selecting fresh ingredients, creating a luscious sauce, and achieving that perfect golden crust. Join us on this delicious culinary journey that promises warmth and joy at your table.
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Ingredients
  

300g (10.5 oz) penne pasta

300g (10.5 oz) boneless, skinless chicken breasts, diced into bite-sized pieces

200g (7 oz) fresh spinach, chopped (or 150g frozen spinach, thawed)

1 cup (240ml) heavy cream

1 cup (240ml) chicken broth

1 cup (100g) grated mozzarella cheese, divided

1/2 cup (50g) grated Parmesan cheese, divided

1 small onion, finely chopped

2 garlic cloves, minced

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Cook the Pasta: Begin by preheating your oven to 180°C (350°F). In a large pot, bring salted water to a rolling boil, then cook the penne pasta according to the package instructions until it reaches al dente. Drain the pasta and set it aside in a large bowl.

    Sauté Chicken: In a spacious skillet, heat olive oil over medium heat. Add the diced chicken pieces and season with salt, pepper, and Italian seasoning. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Once done, remove the chicken from the skillet and transfer it to a plate.

      Prepare Spinach Mixture: In the same skillet, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent. If using fresh spinach, stir it in now, cooking until it wilts down, which should take about 2-3 minutes. If using frozen spinach, simply add it to the skillet and allow it to heat through, breaking it up with a spatula.

        Make the Sauce: Into the sautéed spinach mixture, pour in the heavy cream and chicken broth, stirring to combine everything well. Bring the mixture to a gentle simmer, then add the cooked chicken back into the skillet. Stir in half of the mozzarella and half of the Parmesan cheese until fully melted and creamy. Adjust the seasoning with extra salt and pepper to taste.

          Combine Pasta and Sauce: Gently add the cooked penne pasta to the creamy chicken and spinach sauce, stirring thoroughly to ensure that each piece of pasta is coated evenly with the sauce.

            Bake: Transfer the entire pasta mixture to a greased baking dish (approximately 9x13 inches). Evenly sprinkle the remaining mozzarella and Parmesan cheese over the top. Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and turns a lovely golden brown.

              Serve: Once baked, carefully remove the dish from the oven and let it cool for a few minutes. For a touch of freshness, garnish with chopped parsley if desired, and serve the pasta bake warm.

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | 6 servings

                    Presentation Tips: For an appealing presentation, serve individual portions on plates, accompanied by a sprig of parsley and a light drizzle of olive oil around the edges.