Creamy Chicken Spinach Penne Bake Recipe Ready in 40 Minutes

Oh, you’re going to love this chicken spinach penne bake recipe—it’s my go-to when I need something creamy, comforting, and ready in a flash. I’ve made this dish more times than I can count, tweaking it until it’s just right. The way the cheese melts into that rich, garlicky cream sauce? Absolute perfection. And the best part? Even my picky eaters clean their plates. It’s one of those meals that feels fancy but comes together with simple ingredients you probably already have. Trust me, once you try this, it’ll become a regular in your dinner rotation too!

Why You’ll Love This Chicken Spinach Penne Bake Recipe

This isn’t just another pasta bake—it’s the kind of dish that makes everyone at the table smile. Here’s why it’s special:

• Weeknight magic: From fridge to table in under 40 minutes (I’ve timed it during my busiest evenings!)
• Creamy dreamy texture: That velvety sauce clings to every bite of pasta without being overly rich
• Perfect balance: The spinach adds freshness that cuts through the richness beautifully
• Customizable: Swap ingredients based on what’s in your fridge—it’s practically foolproof
• Crowd-pleaser: Kids devour it, adults rave about it, and you’ll love how little cleanup it requires

Honestly? This recipe checks all the boxes for me—easy, satisfying, and packed with flavor in every forkful.

Ingredients for Chicken Spinach Penne Bake

Here’s what you’ll need to make this creamy dream come true:

• Pasta: 2 cups penne pasta (the ridges hold onto that luscious sauce!)
• Protein: 2 boneless, skinless chicken breasts, cubed into bite-sized pieces
• Greens: 2 cups fresh spinach (trust me, it wilts down to practically nothing)
• Cheese: 1 cup shredded mozzarella + ½ cup grated parmesan (the dynamic duo of meltiness)
• Sauce: 1 cup heavy cream + ½ cup chicken broth (your flavor foundation)
• Flavors: 2 cloves garlic (minced), 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp dried Italian seasoning

Ingredient Notes & Substitutions

Don’t stress if you’re missing something—this recipe is super flexible:

• Cream swap: Use half-and-half instead of heavy cream for a lighter version
• Veggie boost: Toss in halved cherry tomatoes or sliced mushrooms if you’re feeling fancy
• Pasta options: Gluten-free penne works great—just watch the cooking time
• Cheese hacks: No parmesan? Asiago or pecorino make tasty stand-ins

My rule? Use what you’ve got—this bake turns out delicious no matter what!

How to Make Chicken Spinach Penne Bake

Okay, let’s get cooking! This comes together so easily—just follow these simple steps, and you’ll have a bubbling, golden masterpiece in no time. I’ll walk you through each part so you get it perfect on your first try.

Step 1: Cook Pasta & Chicken

First things first—get that oven preheating to 375°F (190°C). While it’s warming up, cook your penne just until al dente (about 1 minute less than the package says—it’ll keep cooking in the oven). Drain it and set aside. Now, heat olive oil in a large skillet over medium heat and add your cubed chicken with the garlic, salt, and pepper. Cook until there’s no pink left—about 5-6 minutes. You want some golden edges for extra flavor!

Step 2: Sauté Spinach & Simmer Sauce

Next, toss in all that fresh spinach—it’ll look like a mountain at first, but watch how quickly it wilts down! Stir for about 1 minute until it’s bright green and limp. Pour in the heavy cream, chicken broth, and Italian seasoning. Let this simmer gently for 3 minutes—this is when the magic happens as the flavors come together. You’ll know it’s ready when the sauce lightly coats the back of a spoon.

Step 3: Assemble & Bake

Now for the fun part! Mix your cooked pasta right into the skillet with all that creamy goodness, then transfer everything to a greased baking dish. Sprinkle both cheeses evenly over the top—don’t skimp! Bake for 20 minutes until the cheese is melted, golden, and deliciously bubbly around the edges. The hardest part? Letting it cool for 5 minutes before diving in—but trust me, it’s worth the wait.

Tips for the Best Chicken Spinach Penne Bake

Want to take your bake from good to knock-your-socks-off amazing? Here are my tried-and-true secrets:

• Pasta water gold: Save ½ cup starchy pasta water—it works miracles if your sauce needs thinning later
• Season as you go: Sprinkle a pinch of salt at each step (chicken, spinach, sauce) for layered flavor
• Cheese strategy: Mix half the mozzarella into the pasta before topping—extra gooey pockets guaranteed
• Rest time matters: Resist cutting in right away! Those 5 minutes let the sauce set perfectly
• Crispy top hack: Broil for the last 2 minutes if you love that extra crunch (watch it like a hawk!)

One bite of this with these tips applied? You’ll feel like a pasta wizard, I promise!

Serving Suggestions for Chicken Spinach Penne Bake

This pasta bake is plenty satisfying on its own, but here’s how I love to serve it for that perfect meal:

• Garlic bread soldiers: Toasted baguette slices rubbed with garlic butter are made for scooping up every last bit of sauce
• Crisp side salad: A simple arugula mix with lemon vinaigrette cuts through the richness beautifully
• Roasted veggies: Toss some asparagus or zucchini in the oven while the bake cooks—easy peasy
• Wine pairing: A chilled Pinot Grigio makes everything taste extra fancy (even on a Tuesday night!)

The best part? Leftovers taste even better the next day—if you’re lucky enough to have any!

Storage & Reheating

This chicken spinach penne bake keeps like a dream! Just pop any leftovers in an airtight container—it’ll stay fresh in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat individual portions in the microwave (stir halfway) or warm the whole dish in a 350°F oven until bubbly. Pro tip: Sprinkle a little extra cheese before reheating for that just-baked magic!

Nutritional Information

Nutritional values are estimates only—your exact counts will vary based on ingredient brands and any substitutions you make. This dish offers a good balance of protein, carbs, and healthy fats to keep you satisfied!

FAQ About Chicken Spinach Penne Bake

Got questions? I’ve got answers! Here are the ones I hear most about this chicken spinach penne bake recipe:

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out ALL the excess water (I use a clean dish towel for this). You’ll need about ½ cup of thawed spinach—too much moisture makes the sauce runny.

How can I make this recipe lighter?
Easy swaps! Use half-and-half instead of heavy cream, low-sodium broth, and reduce the cheese by a third. It’ll still be creamy, just a tad healthier.

Can I freeze this pasta bake?
You bet! Assemble (unbaked), wrap tightly, and freeze for up to 2 months. Thaw overnight before baking—add 5-10 extra minutes since it’ll be cold.

Why is my sauce separating?
Don’t panic! Usually means the heat was too high when simmering. Next time, keep it at a gentle bubble and stir constantly. A splash of pasta water can help bring it back together.

Can I prep this ahead?
My favorite trick! Make the entire dish up to the baking step, cover, and refrigerate for 24 hours. Add 5 minutes to bake time since it’ll be cold.

Share Your Chicken Spinach Penne Bake

I’d love to hear how your chicken spinach penne bake turns out! Leave a comment below with your favorite tweaks or snap a photo—tag me so I can see your cheesy masterpiece. Nothing makes me happier than seeing you all enjoy this recipe as much as my family does!

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