Rotisserie chicken & fresh spinach make this easy dinner come together in no time! Cooked pasta, chicken, tomatoes, spinach & mozzarella cheese are combined and baked with a crunchy panko & Parmesan topping. It’s not fancy, but it’s easy & creates a one-dish meal that covers all the food groups! 🙌
I baked this on a sheet pan, similar to the recipe that inspired this combo – but you could definitely use a casserole dish.
Also, you could change this recipe up a few different ways:
- Sub chopped kale for spinach
- Use 1-2 cups shredded mozzarella cheese instead of fresh buffalo mozzarella – mix 1 cup into the mixture, and sprinkle the rest on top before baking.
- You could also use 1 TBSP Dijon Mustard instead of Pesto if preferred, to give more of a flavor bite.
- Use Gluten-Free pasta & skip the panko to make this Gluten-Free.
Be creative! And enjoy!
Pasta Bake with Chicken, Tomatoes & Spinach
July 31, 2020
: 4-6
: 10 min
: 10 min
: 20 min
: Easy
Rotisserie chicken, tomatoes, spinach & pasta roasted together on a sheet pan creates a dish where everyone gets a crispy bite!
Ingredients
- 3 cups (dry) pasta (rotini or penne)
- 1/4 cup Panko
- 1/2 cup Parmesan cheese - grated
- 4 TBSP olive oil
- 1/2 TSP garlic powder
- 1/4 TSP Italian seasoning
- 3/4 TSP ground pepper
- 2 big handfuls of fresh spinach
- 1 pint cherry tomatoes - halved
- 1/2 cup sour cream
- 1 TBSP pesto
- 2-3 cups shredded rotisserie chicken
- 1 ball fresh buffalo mozzarella cheese - sliced & cut into bite size pieces
Directions
- Step 1 Preheat oven to 450 degrees – set oven rack to top third of oven & line a rimmed sheet pan with non-stick foil. Bring pot of salty water to boil & add pasta. Cook until al dente – according to package directions
- Step 2 Meanwhile, mix the panko, 1/4 cup of the Parmesan cheese, 2 TBSP olive oil, garlic powder, Italian seasoning, 1/4 TSP black pepper & 1/4 TSP salt in a medium bowl & set aside.
- Step 3 Toss the spinach & tomatoes with 1/2 TSP salt & remaining 2 TBSP olive oil on a rimmed sheet pan.
- Step 4 Remove 1/2 cup of pasta water, then drain the pasta. Return the pasta to the pot along with sour cream, pesto, 1/4 cup pasta water, remaining 1/4 cup Parmesan cheese, 1/4 TSP salt & 1/2 TSP ground pepper. Stir until combined.
- Step 5 Stir in shredded rotisserie chicken, adding more pasta water if needed to keep mixture mixable. Transfer spinach & tomatoes to pot, then mix everything together.
- Step 6 Finally, spread mixture on baking sheet in an even layer on sheet pan. Top with panko mixture & distribute chopped mozzarella pieces over the top. Cook until cheese is melted, approximately 5-7 minutes- serve warm.
Recipe inspired by @thedirtygyro !
