Ingredients
Method
- Preheat your oven to 375°F (190°C) to prepare for baking the pasta bake later.
- Cook the penne pasta according to package instructions until al dente. Drain well and set aside to cool slightly.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Add the shredded cooked chicken and fresh spinach to the skillet. Cook, stirring occasionally, until the spinach has wilted and everything is heated through.
- In a large mixing bowl, whisk together the heavy cream, 1/2 cup grated Parmesan cheese, Italian seasoning, salt, and pepper until combined.
- Add the cooked pasta and the chicken-spinach mixture to the cream sauce. Stir gently but thoroughly to ensure everything is well coated and evenly mixed.
- Transfer the pasta mixture to a greased 9×13 inch baking dish. Sprinkle the top evenly with shredded mozzarella cheese, the remaining 1/2 cup Parmesan cheese, and breadcrumbs.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown, bubbly, and crispy.
- Remove from the oven and let the pasta bake cool for a few minutes before serving to allow it to set slightly for easier portioning.
Nutrition
Notes
Pasta Choice: I love using penne here because the ridges grab onto the creamy sauce so well, but any short pasta like rigatoni, ziti, or fusilli works great.
Just make sure you cook it al dente since it will continue to soften in the oven.
Spinach Swap: If you're not a fan of fresh spinach or just don't have any on hand, I've swapped in a couple of handfuls of chopped kale or even frozen spinach that I've thawed and squeezed dry.
Both work wonderfully and add their own subtle flavor.
Make Ahead Magic: This dish is a lifesaver for busy nights.
I often assemble it completely, cover it tightly with foil, and pop it in the fridge for up to 24 hours.
When I'm ready to bake, I just add about 5 to 10 extra minutes to the cooking time since it's starting cold.
Avoid a Soggy Top: The first time I made this, I added the breadcrumbs right before baking and they got a little soft.
Now I always toss them with a drizzle of melted butter or olive oil before sprinkling on top.
It makes all the difference for that gorgeous, crispy golden crust.
Cream Sauce Secret: Don't skip whisking the heavy cream and Parmesan together thoroughly before adding the pasta.
I found that if I'm not patient here, the cheese can clump up.
A good whisk ensures a smooth, velvety sauce that coats every piece of pasta perfectly.
Storage Tip: Leftovers keep beautifully in an airtight container in the fridge for up to 4 days.
To reheat, I like to add a splash of milk or cream to keep it from drying out, then warm it in the oven or microwave until bubbly again.
Freezing works too, but the texture of the cream sauce changes slightly.
Serving Suggestion: I love serving this with a simple side salad dressed with a bright lemon vinaigrette.
The acidity cuts through the richness of the pasta bake beautifully and makes the whole meal feel balanced.
