Chicken and Spinach Baked Penne

I still remember the way my grandmother’s kitchen smelled on rainy Sundays — garlic sizzling, tomatoes bubbling, and a big pan of pasta that made everyone lean in a little closer. This recipe scratches that same itch: warm, cheesy, and a little saucy, with bright, wilted spinach folded into tender pasta and juicy bites of pan-seared chicken. It feels like a hug in a casserole dish. I love how the top browns to golden perfection while the inside stays creamy and cozy. Pull this from the oven, let the steam curl up like a welcome, and you’ve got a weeknight dinner that feels special without fuss.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This Chicken and Spinach Baked Penne blends creamy sauce, melty cheese, and a little crispy brown top — who doesn’t love melt-and-crisp contrast? It’s weeknight-friendly but looks like you worked harder than you did. The penne soaks up garlicky tomato flavor while the spinach adds a pop of color and freshness. Plus, you get juicy chicken in every forkful. It’s so forgiving that even if your pasta cooks a touch too long, the bake pulls everything together.

Ingredients

For the Main Dish:

• 1 pound penne pasta (about 4 cups dry)
• 1 pound boneless, skinless chicken breasts (about 2 medium), cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups fresh spinach, packed (or 10 oz frozen, thawed and squeezed dry)
• 3 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 cup heavy cream or half-and-half
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh basil or 1 teaspoon dried

For the Sauce / Garnish (if applicable):

• Extra Parmesan for serving
• Fresh basil leaves for garnish

How I Make It

Step 1:

I preheat the oven to 375°F and bring a big pot of salted water to a rolling boil. While the water heats, I toss the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Then I heat a large skillet over medium-high, add 1 tablespoon olive oil, and sear the chicken pieces until they show a little golden crust — about 4–5 minutes. The sizzle tells me they’re developing flavor; don’t overcrowd the pan or the pieces will steam instead of crisp.

Step 2:

I cook the penne for 1–2 minutes under package directions so it stays slightly firm (al dente). Drain and set aside — the pasta keeps cooking in the oven, so you want a little bite. Back in the skillet, I drop in the minced garlic and cook for about 30 seconds until fragrant (that roasted-garlic smell is irresistible), then stir in the marinara and heavy cream. I taste and add red pepper flakes if I want a tiny kick.

Step 3:

Now I stir in the spinach until it wilts into the sauce — it turns vivid green and smells fresh. I add the cooked chicken back to the skillet, then fold in the drained penne, 1 cup shredded mozzarella, and 1/2 cup Parmesan. I scrape every flavorful brown bit from the pan; that’s concentrated flavor. The mixture should look saucy but not soupy — if it feels dry, a splash of pasta water fixes it in a pinch.

Step 4:

I spoon the pasta into a greased 9×13-inch baking dish, sprinkle the remaining 1/2 cup mozzarella and extra Parmesan on top, and slide it into the oven. I bake at 375°F for 25–30 minutes, until the cheese melts and the edges turn golden and bubbly. Listen for tiny bubbles along the sides — that’s when you know it’s ready. If you want a crispier top, I pop it under the broiler for 1–2 minutes, watching closely so it doesn’t burn.

Step 5:

I let the dish sit for 5–10 minutes before digging in. This resting time helps the sauce thicken and the cheese set just enough to serve pretty slices. I finish with chopped fresh basil and a dusting of Parmesan. The first forkful should feel creamy on the tongue, with juicy chicken and bright spinach peeking through — pure comfort.

Pro Tips

• Cook the pasta slightly under package directions so it finishes perfectly in the oven.
• If you use frozen spinach, squeeze out as much moisture as possible to avoid a watery bake.
• Swap half-and-half for heavy cream to cut calories; it won’t change the texture much but watch salt and seasoning.
• For faster dinners, use rotisserie chicken—shred it and fold in at Step 3.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use diced tofu or chickpeas instead of chicken for a vegetarian protein; the taste will shift but texture stays satisfying.
• Swap heavy cream with plain Greek yogurt (stir in off-heat to avoid curdling) for a tangy, lighter sauce.
• For gluten-free: use gluten-free penne and check marinara label — bake time stays the same.
• For dairy-free: use a plant-based cream and dairy-free cheese; expect a slightly different melt and flavor.

Variations & Tips

• Spicy Kick: add sliced pepperoni or chopped jalapeños and extra red pepper flakes.
• Kid-Friendly: swap spinach for peas or finely chopped broccoli if your kids protest the green stuff.
• Herby Brightness: fold in lemon zest and extra basil for a fresher finish.
• Low-Carb Twist: use cooked cauliflower rice mixed with penne halves or zoodles for a lighter casserole.
• One-Pan Version: brown chicken and wilt spinach in a deep skillet, add cooked pasta and sauce, top with cheese, and finish under the broiler.
• Creative Twist: stir in roasted red peppers and a handful of toasted pine nuts for a sweet, crunchy surprise.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add an extra 5–10 minutes to the bake time if baking straight from cold.

Can I double the recipe?

Sure thing. Use a larger baking dish (two 9×13 pans or a 11×15) and increase bake time by about 10–15 minutes, checking for bubbling cheese and hot center.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping and add a pinch of salt for flavor.

How do I know it’s done?

Look for bubbling around the edges, melted and golden cheese on top, and a hot center (165°F for chicken when measured in the thickest piece). The top should look set and slightly browned.

What if I don’t have ingredient X?

Swap similar pantry items: cream → half-and-half or Greek yogurt (off-heat), fresh spinach → frozen spinach (thawed & drained), Parmesan → Pecorino or extra mozzarella.

How I Like to Serve It

I serve this straight from the dish with a simple green salad tossed with lemon vinaigrette and crusty bread to sop up any saucy bits. A chilled glass of white wine or a fizzy sparkling water with lemon matches the richness nicely. It’s perfect for weeknights, but it also travels well for potlucks — everyone raves about the golden top.

Notes

• Store leftovers covered in the fridge up to 3 days. Reheat in a 350°F oven until warmed through, about 15–20 minutes.
• Chicken safe cooking temp: cook to an internal temperature of 165°F.

Final Thoughts

Closing: This dish feels like familiar comfort with a lift of fresh spinach and bright basil — easy to make, impossible not to love. Now go impress someone — or just yourself — with your homemade masterpiece!