Easy Chicken and Vegetable Pasta Bake
A creamy tomato sauce pasta bake with tender chicken breast, fresh spinach, and melted mozzarella and parmesan cheeses, baked to a golden brown crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
2 chicken breasts, diced
12 ounces penne pasta
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 cloves garlic, minced
2 tablespoons olive oil
1 cup cream
1/4 cup fresh basil leaves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add diced chicken breast to skillet, season with salt and black pepper, and cook until no longer pink, about 6-8 minutes.
Stir in cherry tomatoes and cook for 2 minutes until slightly softened.
Add spinach and cook until wilted, about 1-2 minutes.
Pour in cream and add chopped basil. Stir gently to combine and heat through.
In a large mixing bowl, combine cooked pasta and the creamy chicken and vegetable mixture. Mix well.
Transfer mixture to a rectangular baking dish. Sprinkle mozzarella and parmesan cheese evenly on top.
Bake uncovered for 25-30 minutes or until the cheese topping is golden brown and bubbly.
Let cool for 5 minutes before scooping onto plates and serving.