Speedy 30-Minute Penne Bake with Creamy Chicken and Spinach

Looking for a quick and easy weeknight meal that's both delicious and healthy? Look no further than our Chicken Spinach Penne Bake! This crowd-pleasing dish, suitable for both date night and toddler tantrum nights, is a fast lifesaver, taking only 30 minutes from fridge to table.

Ingredients

8 oz of penne pasta
2 cups of shredded cooked chicken (best with rotisserie or leftover grilled chicken)
2 cups of fresh spinach
1 cup of heavy cream
1 cup of grated Parmesan cheese
1 tsp of garlic powder
1 tsp of dried basil
Salt and fresh cracked pepper to taste

Equipment

A 9x13 inch baking dish
A large pot
A mixing bowl
A wooden spoon
A cheese grater

Instructions

Cook the penne pasta until al dente, then drain and set aside.
In a large mixing bowl, combine the cooked penne, shredded chicken, fresh spinach, heavy cream, grated Parmesan, garlic powder, dried basil, salt, and pepper. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake at 375°F for about 20 minutes, or until the top is golden and bubbling. For a crispy cheese crust, you can broil for an optional final minute.
Let the dish rest for 5 minutes after baking to allow the creamy sauce to settle into perfection.

Tips and Variations

Sprinkle extra Parmesan on top for a crispy golden crust.
When using frozen spinach, thaw and squeeze bone dry to avoid making the dish watery.
Variations for the Chicken Spinach Penne Bake include sautéing sliced cremini mushrooms, swapping Parmesan for mozzarella or fontina, adding red pepper flakes or hot sauce, and incorporating sun-dried tomatoes.
The dish can be made gluten-free by substituting regular penne with gluten-free pasta.

Nutritional Information

Each serving of the Chicken Spinach Penne Bake contains approximately 450 calories, with a balance of protein (28g) and carbs (35g), and 3g of fiber from the spinach.

We encourage feedback on our Chicken Spinach Penne Bake, including sharing photos of the finished dish. This dish is often served with crisp garlic bread or a lighter arugula salad with lemon vinaigrette.

The dish can be prepared ahead of time and refrigerated for up to 24 hours, with an additional 5 minutes added to the baking time since it's going in cold. It can also be stored in an airtight container in the fridge for up to 3 days and reheated in the oven at 350°F for about 15 minutes to maintain the creamy texture.

Enjoy your Chicken Spinach Penne Bake!