Chicken Spinach Pasta Bake

4.82 from 11 votes

This chicken spinach pasta bake combines rigatoni noodles, cooked chicken, and spinach in a creamy cheese sauce for a comfort food dinner!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken spinach pasta bake

Servings: servings

1 pound rigatoni pasta or any similar shape cooked according to package instructions
3 cups rotisserie chicken cooked and shredded
4 ounce fresh spinach
1 stick (8 Tablespoons) butter
1/2 cup all-purpose flour
5 1/2 cups warm whole milk
1 1/2 teaspoons salt
3 cloves garlic grated
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon nutmeg
1 (4 ounce) block fontina cheese, shredded (you can substitute with mozzarella, gouda, or your favorite cheese)

Preheat your oven to 375 degrees. Grease an 11x7 or 13x9 baking dish.
Cook the pasta until just under al dente (it will continue to cook in the oven). Drain and transfer it to the baking dish. Add the shredded chicken and fresh spinach.
1 pound rigatoni pasta or any similar shape, 3 cups rotisserie chicken, 4 ounce fresh spinach
Warm a saucepan or dutch oven over medium-high heat. Melt the butter. Once melted, add the flour, and whisk until combined and thick. Add the warm milk to the butter mixture, and stir until the sauce is thick and creamy. Add salt, pepper, paprika, oregano, garlic, and nutmeg. Mix until incorporated.Pour the bechamel sauce over the pasta mixture and stir until everything is well-coated. Sprinkle the shredded fontina cheese evenly on top.
1 stick (8 Tablespoons) butter, 1/2 cup all-purpose flour, 5 1/2 cups warm whole milk, 1 1/2 teaspoons salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon nutmeg, 1 (4 ounce) block fontina cheese, shredded (you can substitute with mozzarella, gouda, or your favorite cheese)
Bake for 15-20 minutes or until the dish is bubbly and the cheese is melted. If the top isn't golden brown, switch to broil for 2-3 minutes, watching closely to prevent burning.