Irresistible Chicken Spinach Penne Bake Recipe in Just 45 Minutes

You know those nights when you need dinner to be easy, hearty, and totally delicious? That’s where my chicken spinach penne bake comes in—it’s the kind of meal that feels like a warm hug after a long day. I’ve been making this recipe for years, tweaking it until it’s just right: juicy chicken, fresh spinach, and tender penne all smothered in melty cheese and marinara. The best part? It’s ready in under an hour, so it’s perfect for busy weeknights. Trust me, once you try this cozy, flavor-packed bake, it’ll become a regular in your dinner rotation.

Why You’ll Love This Chicken Spinach Penne Bake Recipe

This isn’t just another pasta bake—it’s the kind of dish that checks all the boxes. Here’s why it’s become my go-to weeknight hero:

• One-pan wonder: Minimal cleanup means more time to relax (or tackle that pile of laundry).
• Nutrition you can feel good about: Packed with lean protein and greens, but no one will accuse it of being “too healthy.”
• Kid-approved magic: The cheesy top layer convinces even picky eaters to devour their spinach.
• Meal prep superstar: Tastes even better reheated—hello, tomorrow’s lunch!
• Endlessly adaptable: Swap ingredients based on what’s in your fridge (more on that later).

Seriously, this bake is like your favorite cozy sweater—comforting, reliable, and always there when you need it.

Ingredients for Chicken Spinach Penne Bake Recipe

Okay, let’s talk ingredients—this is where the magic starts! I’ve learned that using the freshest, simplest stuff makes all the difference. Here’s what you’ll need for that perfect, bubbly bake:

• 2 cups penne pasta: I like regular or whole wheat, but use what you’ve got—just don’t overcook it!
• 1 lb chicken breast, diced: Cut into bite-sized pieces so every forkful gets a bit of juicy chicken.
• 2 cups fresh spinach: Trust me, it wilts down a lot, so don’t skimp! Baby spinach works great too.
• 1 cup shredded mozzarella: The meltier, the better. Freshly grated tastes even more amazing.
• ½ cup grated Parmesan: That salty, nutty kick takes this bake to another level.
• 1 cup marinara sauce: Use your favorite jarred kind or homemade—just make sure it’s flavorful.
• 1 tbsp olive oil: For sautéing the chicken and spinach to golden perfection.
• 1 tsp garlic powder + 1 tsp dried basil: My little flavor boosters. Fresh garlic? Even better!
• Salt and pepper: Season as you go—your future self will thank you.

See? Nothing fancy, just good, honest ingredients that come together like a dream. Now let’s get cooking!

Equipment You’ll Need

Grab these trusty tools—you probably already have most of them in your kitchen! A 9×13-inch baking dish is my go-to for that perfect golden top. You’ll also need a large skillet for sautéing the chicken and spinach, a colander for draining the pasta, and a wooden spoon (or your favorite stirring weapon). That’s it—no fancy gadgets required!

How to Make Chicken Spinach Penne Bake

Alright, let’s dive into the fun part—making this cheesy, comforting masterpiece! Follow these simple steps, and you’ll have a dish that’ll have everyone asking for seconds.

Step 1: Cook the Pasta

First things first: preheat your oven to 375°F (190°C)—this gives it time to get nice and toasty while you prep everything else. Now, bring a big pot of salted water to a boil (it should taste like the ocean!). Toss in your penne pasta and cook it until it’s just al dente—usually about 1 minute less than the package says. You want it to still have a little bite since it’ll soften more in the oven. Drain it in a colander, but don’t rinse—that starchy cling helps the sauce stick!

Step 2: Sauté the Chicken and Spinach

While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add your diced chicken and let it get some golden color—about 5 minutes. Season with salt, pepper, garlic powder, and basil, then toss in the fresh spinach. It’ll look like a mountain at first, but don’t worry—it wilts down in minutes! Stir until the spinach is just softened and the chicken is cooked through (no pink in the middle!).

Step 3: Assemble and Bake

Time to bring it all together! In your baking dish, mix the cooked pasta, chicken-spinach mixture, and marinara sauce until everything’s cozy and coated. Now, the best part: sprinkle the mozzarella and Parmesan evenly over the top. Pop it in the oven for 20–25 minutes, until the cheese is melty and bubbly with those irresistible golden spots. If you’re feeling fancy, broil it for the last 1–2 minutes for extra crispiness (but watch it like a hawk!). Let it cool for 5 minutes—if you can resist—then dig in!

Tips for the Best Chicken Spinach Penne Bake

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to wow:

• Fresh is best: Grate your own mozzarella—it melts smoother than pre-shredded (those contain anti-caking agents that make it grainy).
• Spinach hack: Squeeze excess water from thawed frozen spinach if using—soggy bake is sad bake.
• Brown the chicken well: Those caramelized bits add flavor depth. Don’t rush this step!
• Undercook the pasta: Remember, it’ll soak up sauce in the oven. Mushy penne = sad texture.
• Rest before serving: Letting it sit 5 minutes helps the sauce cling perfectly to every bite.

These little tweaks make all the difference—your taste buds will thank you!

Variations for Chicken Spinach Penne Bake

One of my favorite things about this recipe? It’s like a blank canvas for whatever’s in your fridge or pantry! Here are some delicious twists I’ve tried (and loved):

• Veggie-loaded: Toss in sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for extra color and flavor.
• Gluten-free: Use your favorite GF penne—just check the cooking time so it doesn’t turn mushy.
• Protein swap: Ground turkey, Italian sausage, or even shrimp work beautifully instead of chicken.
• Creamy version: Stir ½ cup ricotta into the marinara for an extra-rich, velvety sauce.

See? Endless possibilities to keep this bake exciting every time you make it!

Serving Suggestions

This chicken spinach penne bake is hearty enough to stand alone, but why stop there? I love pairing it with garlic bread—all that crispy, buttery goodness is perfect for scooping up saucy bites. For a lighter meal, a simple mixed green salad with lemon vinaigrette balances the richness beautifully. Bonus: it makes the whole spread feel fancy with zero extra effort!

Storage and Reheating

Got leftovers? Lucky you—this bake tastes even better the next day! Store cooled portions in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (unless you love soggy cheese). Instead, pop individual servings in a 350°F (175°C) oven for 15 minutes, or until piping hot. For that just-baked crispiness, a quick 2-minute broil brings the cheese back to life!

Chicken Spinach Penne Bake Recipe FAQs

I get questions about this recipe all the time—here are the answers to the ones that pop up most often!

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out ALL the excess water (I press it between paper towels). Use about ¾ cup thawed frozen spinach for every 2 cups fresh—too much moisture makes the bake soggy.

What’s the best way to prevent dry chicken?
Two tricks: 1) Don’t overcook it in the skillet—it should still be slightly pink when you take it off the heat (it’ll finish cooking in the oven). 2) Dice it small—big chunks dry out faster.

Can I make this ahead and refrigerate before baking?
Yes! Assemble everything (unbaked), cover tightly, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the bake time since it’ll be cold.

Is whole wheat pasta okay?
Definitely—it adds nice texture! Just cook 1 minute less than package says (whole wheat gets mushy faster in the oven).

Help! My cheese browned too fast—what now?
Oops! Cover loosely with foil if the top darkens before the bake is heated through. Next time, bake at 350°F for gentler melting.

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates since ingredient brands and measurements can vary. That said, here’s the nutritional breakdown per serving of this chicken spinach penne bake (based on 4 generous portions):

• Calories: About 420
• Protein: 35g (thanks, chicken and cheese!)
• Carbs: 45g
• Fiber: 4g (hello, whole wheat pasta and spinach)
• Sugar: 5g
• Fat: 12g

Not too shabby for a dish that tastes this indulgent, right? Of course, if you tweak ingredients (like using low-fat cheese or extra veggies), your numbers will change—but that’s the beauty of home cooking!

Share Your Feedback

I’d love to hear how your chicken spinach penne bake turned out! Did you add any fun twists? Run into any kitchen adventures? Drop a comment below—your tips might just help another home cook nail this recipe. Happy baking!

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