Best Baked Spaghetti With Chicken And Spinach Recipes

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INCREDIBLE CARAMELIZED ONION SPINACH CHICKEN PASTA BAKE



Incredible Caramelized Onion Spinach Chicken Pasta Bake image

Incredible caramelized onion spinach chicken pasta bake made with two full bags of spinach for extra veggies and a creamy, lightened up parmesan cheese sauce. This protein-packed, healthy chicken pasta bake is the perfect weeknight dinner when you're craving something warm and comforting!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Nut Free

Time 1h15m

Number Of Ingredients 23

For the pasta:
10 ounces dry pasta shells (or use rotini, fusilli, or whatever pasta you'd like -- even gluten free!)
For the chicken:
1 tablespoon olive oil
1 pound boneless skinless chicken breast, diced into ½ inch cubes
½ teaspoon garlic powder
Freshly ground salt and pepper
For the caramelized onions & spinach:
½ tablespoon olive oil (or butter)
1 very large (or 2 medium) yellow onions, sliced
Freshly ground salt and pepper
10-12 ounces fresh spinach
For the parmesan cheese sauce:
2 tablespoons butter
1/4 cup all purpose flour (or whole wheat flour or all purpose gluten free flour)
1 3/4 cup unsweetened almond milk (or cashew milk or regular milk)
½ cup grated parmesan cheese
¾ teaspoon salt
½ teaspoon garlic powder
Freshly ground black pepper
For the topping:
1/2 cup breadcrumbs, gluten free if desired
1 tablespoon butter

Steps:

  • Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
  • Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
  • Cook your chicken: add ½ tablespoon olive oil to a large pot and place over medium high heat. Add in diced chicken, season with garlic powder and salt and pepper; cook for 5-7 minutes or until chicken is no longer pink. Transfer chicken to a large bowl once done cooking.
  • In the same pot you cooked chicken, you can caramelize your onions: add in ½ tablespoon olive oil or butter, onions and salt and pepper; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in spinach with the onions; cook until spinach wilts. Remove from heat and transfer to the bowl with the chicken.
  • In the same pot, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
  • Once sauce has thickened up a bit, turn off the heat and stir in garlic powder, parmesan cheese. salt and LOTS of freshly ground black pepper.
  • Next stir in cooked noodles, spinach and caramelized onions and chicken. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan and spread out.
  • In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 434 kcal, Fat 15.5 g, SaturatedFat 6 g, Carbohydrate 50.4 g, Fiber 3.9 g, Sugar 3.5 g, Protein 27.4 g

BAKED SPAGHETTI WITH CHICKEN AND SPINACH



Baked Spaghetti With Chicken and Spinach image

One of our favourite ways to serve spaghetti, leaves a nice tingle. Serve with a fresh green salad and crusty rolls.

Provided by Derf2440

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

4 ounces spaghetti
2 boneless skinless chicken breast halves, cut in bite size pieces
1 tablespoon olive oil
3 garlic cloves, smashed
1/2 cup red onion, chopped
2 cups packed fresh spinach
1 (14 ounce) can stewed tomatoes (Italian style)
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 dash salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
2 garlic cloves
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese
1/2 cup sharp cheddar cheese

Steps:

  • Cook spaghetti, al dente, drain and set aside.
  • Heat oil in large saucepan.
  • Add garlic and onion, cook until soft, but not browned.
  • Add chicken, brown on all sides, turning often, until no longer pink.
  • Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
  • Pulse until just chunky, not smooth.
  • Add sauce to chicken mixture.
  • Stir and simmer for 15 minutes.
  • Line an oven proof casserole with the spinach.
  • Lay the spaghetti over the spinach.
  • Pour the chicken/sauce mixture over the spaghetti.
  • Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
  • Sprinkle cheeses on top and add another dash of chili flakes if desired.
  • Bake at 400°F for 20 to 30 minutes.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
  • Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA



Herby Chicken and Spinach Baked Pasta with Fresh Mozzarella image

Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
4 large fresh basil sprigs plus 1 cup chopped fresh basil plus more for garnish (optional)
1 cup chopped fresh flat-leaf parsley
1 pound dried fusilli
6 cups baby spinach
2 cups shredded rotisserie chicken, skin and bones discarded
3 cups diced fresh mozzarella
1 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
  • Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

CHICKEN 'N' SPINACH PASTA BAKE



Chicken 'n' Spinach Pasta Bake image

Make and share this Chicken 'n' Spinach Pasta Bake recipe from Food.com.

Provided by KathyP53

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)
3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) container chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Steps:

  • Prepare rigatoni acoording to package directions.
  • Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
  • Drain thawed spinach well, pressing between layers of paper towls.
  • Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese.
  • Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

CREAMY SPINACH CHICKEN DINNER



Creamy Spinach Chicken Dinner image

Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup heavy whipping cream
10 cups coarsely chopped fresh spinach
2 cups shredded part-skim mozzarella cheese
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.

Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.

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