The first time I made this dish was a few years ago when I took a meal to a new mom and her family and I finally got around to making it for my family this week. This Cheesy Chicken And Spinach Pasta Bake is delicious and so easy to put together! It can also be prepared ahead of time so that when it comes time to make it will take even less time. If you cook the chicken and pasta ahead of time it will make preparation so much easier!
The flavors of the Italian diced tomatoes blend so well with the chive and onion cream cheese and creates a creamy, cheesy delicious meal that everyone loves! This meal is perfect for weeknights and for when company comes over!
This would also be a great freezer dish. Simply follow the directions as listed but cover well and place in the freezer instead of baking. When you’re ready to eat just allow to thaw then bake as directed.
Cheesy Chicken And Spinach Pasta Bake
8 oz Rigatoni, uncooked
1 (10 oz) bag frozen Spinach, thawed
3 c. cubed, cooked Chicken Breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container Chive and Onion Cream Cheese, room temperature
1/2 tsp. Salt
1/2 tsp. Pepper
1 1/2 c. shredded Mozzarella
Preheat oven to 375 and spray 9×13 baking dish with cooking spray. Set aside.
Prepare rigatoni according to package directions.
While pasta is cooking drain the chopped spinach well. Remove as much liquid as possible.
Stir together the cooked pasta, spinach, cooked chicken, diced tomatoes, cream cheese, salt and pepper into a large bowl.
Spoon mixture into prepared dish then sprinkle evenly with the shredded mozzarella cheese.
Bake covered for 30 minutes.
Uncover and bake 15 more minutes or until bubbly.