Shredded Chicken and Spinach Pasta Bake

Chef’s Secret: I’ll let you in on a little kitchen mischief — this pasta bake started as my “clean out the fridge” experiment and somehow became the dinner everyone asks for. I keep a jar of shredded chicken in the freezer for emergencies, and when I toss it with **spinach**, garlic, and a ridiculous amount of cheese, the whole house smells like Sunday supper. That oozy, golden top? That’s the kind of thing I smile about while I nap the timer away. Trust me: once you try this combo of creamy sauce, tender pasta, and roasty breadcrumbs, you’ll tuck it into your busy-week arsenal too.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 50–55 minutes

Why This Recipe is Awesome

This bake hits every comfort-food note: creamy, cheesy interior, tender shredded **chicken**, bright wilted **spinach**, and crunchy, golden edges. It reheats beautifully and stretches a little chicken into dinner for a crowd. Plus, it’s so forgiving that even your oven can’t mess it up — well, unless someone naps through the timer like I sometimes do. The textures play together like a well-rehearsed band: silky sauce, toothsome pasta, and that satisfying crisp on top.

Ingredients

For the Main Dish:

• 12 oz pasta (penne, rotini, or rigatoni)
• 3 cups shredded cooked chicken (rotisserie works great)
• 6 cups fresh baby spinach (about 6 oz)
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup half-and-half or whole milk
• 1/2 cup plain Greek yogurt or sour cream
• 8 oz shredded mozzarella (about 2 cups)
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

For the Sauce / Garnish (if applicable):

• Optional: zest of 1 lemon and chopped fresh parsley for brightness

How I Make It

Step 1:

I preheat the oven to 375°F and bring a big pot of salted water to a boil. I cook the **pasta** until just shy of al dente — usually about 1–2 minutes less than the package suggests. That extra bite helps the pasta keep its shape in the bake. I drain and save 1/2 cup pasta water in case the sauce needs loosening later.

Step 2:

While the pasta cooks, I heat 2 tbsp olive oil in a large skillet over medium heat. I toss in the **onion** and sauté until translucent, about 4–5 minutes, then add the **garlic** and cook until fragrant (that quick sizzle and smell—yes!). I sprinkle in the 2 tbsp flour and stir for a minute to create a roux; this builds body for the sauce and prevents it from being thin and runny.

Step 3:

I pour in the 1 1/2 cups chicken broth and 1 cup half-and-half, whisking until the mixture thickens and becomes glossy. Then I fold in the **shredded chicken**, heaping **6 cups fresh spinach** (it will wilt fast), 1/2 cup Greek yogurt, 1 cup mozzarella, 1/2 cup Parmesan, 1 tsp Italian seasoning, and a pinch of red pepper flakes. I taste and season with salt and pepper. If it feels too thick, I loosen it with a splash of the reserved pasta water.

Step 4:

I stir the cooked pasta into the sauce, making sure every piece gets cozy with cheese. I transfer everything into a greased 9×13-inch baking dish. I mix 1/2 cup panko with 2 tbsp melted butter and scatter it over the top along with an extra handful of mozzarella for that irresistible golden crown. I bake at 375°F for 20–25 minutes until the sauce bubbles and the top turns golden with crunchy edges. You’ll hear a low, happy bubble and see pockets of cheese browning—that’s your cue.

Step 5:

I let the bake rest for 5–10 minutes before serving. That gives the sauce time to set so it slices cleanly. I finish with a sprinkle of lemon zest and chopped parsley for brightness. Then I dig in while the steam carries that garlicky, cheesy scent up to my face.

Pro Tips

• Use rotisserie chicken to save time — shred it with two forks for fluffy pieces.
• Don’t skip squeezing excess water from wilted spinach; otherwise the bake becomes watery.
• Use low-moisture mozzarella for a better melt and less watery top.
• If the top browns too quickly, tent with foil and finish baking until bubbly.

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

• Swap **chicken** for firm cubed tofu or cooked chickpeas for a vegetarian version (texture will change but protein stays).
• Replace half-and-half with 1/2 cup Greek yogurt + 1/2 cup milk for tangy creaminess and fewer calories.
• Use gluten-free pasta to make this gluten-free; use gluten-free breadcrumbs or crushed cornflakes for the topping.
• Dairy-free option: use plant-based cream (oat or cashew), dairy-free cheese, and nutritional yeast for a savory hit.

Variations & Tips

• Make it spicy: add 1 tsp smoked paprika and extra red pepper flakes.
• Kid-friendly: skip the red pepper flakes and add sweet corn or peas for color and sweetness.
• Vegetarian swap: replace chicken with sautéed mushrooms and roasted red peppers.
• Mediterranean twist: fold in chopped Kalamata olives and swap Parmesan for crumbled feta.
• Summer light: use fresh basil and lemon juice instead of heavy cream for a brighter bake.
• Creative twist: swap panko topping for crushed buttery crackers mixed with herbs for a savory crumble.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add about 10–15 minutes to the bake time if you bake straight from cold. You can also fully bake it, cool, and refrigerate; reheat at 350°F until warmed through.

Can I double the recipe?

Sure thing. Use two 9×13 pans or one large casserole and two smaller pans. Keep the same temperature but add 10–15 minutes to the bake time if the dish runs deeper.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling sauce at the edges, a golden-browned top, and crisped breadcrumbs. Cheese should be melted and slightly browned; if you jiggle the pan, the center should move a little but not be soupy.

What if I don’t have ingredient X?

No panic. Use frozen spinach (thawed and well-squeezed) if you’re out of fresh. Swap Parmesan with Pecorino or skip it and add an extra pinch of salt. Rotisserie chicken saves dinner if you forgot to cook chicken.

How I Like to Serve It

I serve this bake with a crisp green salad dressed in lemon vinaigrette and crusty bread to mop up any ooze. A chilled glass of white wine or an easy iced tea pairs nicely. It works for weeknight family dinners, casual potlucks, or lazy Sundays when you want comfort without fuss.

Notes

• Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through or microwave individual portions.
• Always bring any reheated chicken dish to an internal temperature of 165°F to ensure safety.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!