Easy Chicken, Spinach and Tomato Pasta Bake
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This Easy Chicken, Spinach and Tomato Pasta Bake is an easy, delicious dinner recipe that can be made in roughly 30 minutes. Pasta, chicken, spinach, tomato, and cheese are baked to perfection in this simple recipe that is easy to assemble. It takes just takes 20 minutes to bake, and my family loves it. 
Easy Chicken, Spinach and Tomato Pasta Bake
Table of Contents
Do you cook chicken before putting it in a casserole?
Generally, like in this recipe, you would cook the chicken before adding to the recipe. You can use chicken breast, chicken thighs, or any leftover chicken. It is safe to use raw chicken if the internal temperature reaches at least 165º.
How to Make Chicken, Spinach and Tomato Pasta Bake
Chicken, Spinach and Tomato Pasta Bake Recipe
This Easy Chicken, Spinach and Tomato Pasta Bake is a crowd favorite!
Ingredients
- 907 grams chicken, cooked and cubed (2 lbs)
- 1 Tbs dried basil
- 454 grams bow tie pasta (1 pkg)
- 90 grams fresh spinach (3 cups)
- 225 grams marinara sauce (1 cup)
- 2 cans can of diced tomatoes drained
- 355 ml Crystal Farms® Whole Milk Mozzarella Cheese (1 1/2 cups)
- 45 grams Parmesan cheese (1/2 cup)
Instructions
- Coat 9x13 baking dish with cooking spray and preheat oven to 350 degrees fahrenheit.
- Boil 4 cups of water and add pasta.
- While pasta is cooking, boil 3 cups of water. Add chicken and cook until through.
- Cube chicken and place back in pan. Add basil, tomatoes, and marinara sauce and simmer for 5 minutes.
- When pasta is cooked through, add to chicken mixture.
- Place spinach in remaining pasta water for 1 minute. Then add to chicken mixture.
- Add 1 cup Crystal Farms Whole Milk Mozzarella Cheese and parmesan cheese and spoon into 9x13 baking pan.
- Sprinkle remaining mozzarella cheese on top and bake for 10 minutes. Serve and enjoy immediately!
What are the benefits of a one dish meal?
One pan meals like this chicken, spinach and tomato pasta bake are easy to make and clean up while still providing a nutritionally balanced meal. In addition preparing everything in one dish makes it easier to to ensure that several food groups are included on everyone’s plate.
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Jennifer is a professional chef and mom of six who shares recipes, home design, entertaining, travel, and family. A Better Homes and Gardens Stylemaker, Jennifer’s work can be seen in Better Homes and Gardens, Cottages and Bungalows Magazine, American Farmhouse Style, Oprah Magazine, Country Living Magazine, and At Home in Arkansas Magazine.
oh my goodness! Thanks for sharing, This looks so good and easy!
Posting on my FB now for my readers!
Thanks again,
Elizabeth@ Mom Always Knows
Thanks love, it really is easy!
Hi there!! How well do you think this would reheat if I made it this weekend and froze it for my sons birthday party next weekend? Thanks!!
Hi Sara! While I haven’t tried to freeze this recipe before, I often cook in bulk and freeze lots of different casseroles. You could either mix it all together, add cheese on top and freeze before baking, then once thawed, bake with foil on top (to prevent browning of cheese), OR you could leave cheese off the topping altogether and freeze, then thaw and add the cheese before baking. Hope this helps!!