Chicken ‘n Spinach Pasta Bake

This cozy chicken and spinach pasta bake is a comforting, one-dish meal that combines tender chicken, fresh spinach, and pasta in a creamy cheese sauce, then baked until bubbly and golden. It’s budget-friendly using everyday Lahore market ingredients like chicken, spinach (palak), and pasta, stretches to feed a family, and reheats beautifully for leftovers. Perfect for weeknight dinners or when you want something hearty and nutritious.

Ingredients

  • For 6 to 8 servings, use these simple items:
  • 500 grams boneless chicken breast or thigh, cut into bite-sized pieces
  • 400 grams pasta (penne, macaroni, or fusilli; any shape works)
  • 4 cups fresh spinach (palak), roughly chopped (or 300 grams frozen, thawed and drained)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups milk (low-fat or full)
  • 2 cups shredded mozzarella or cheddar cheese (divided)
  • 3 tablespoons butter or oil
  • 3 tablespoons plain flour (maida)
  • 1 teaspoon dried oregano or Italian seasoning
  • ½ teaspoon black pepper
  • Salt to taste
  • ½ teaspoon red chili flakes (optional for mild heat)
  • Optional: ½ cup grated Parmesan or extra cheese for topping, fresh coriander for garnish

Direction

  • Bake this satisfying pasta dish with these easy steps:
  • Step 1: Preheat oven to 190°C (375°F). Grease a large 9×13-inch baking dish. Cook pasta in salted boiling water according to package instructions until al dente (about 8 to 10 minutes). Drain and set aside.
  • Step 2: In a large skillet, heat 1 tablespoon oil or butter over medium heat. Add chicken pieces, season with salt, pepper, and half the oregano. Cook 6 to 8 minutes until browned and cooked through. Remove chicken to a plate.
  • Step 3: In the same skillet, melt remaining butter. Add chopped onion and sauté 3 minutes until soft. Add minced garlic and cook 1 minute more.
  • Step 4: Stir in flour and cook 1 to 2 minutes to make a roux. Slowly whisk in milk, stirring constantly until smooth and thickened (about 5 minutes). Add remaining oregano, chili flakes, salt, and pepper.
  • Step 5: Stir in 1½ cups cheese until melted. Add cooked chicken, spinach (it will wilt quickly), and drained pasta. Mix everything gently to coat evenly.
  • Step 6: Transfer mixture to the prepared baking dish. Top with remaining ½ cup cheese (and Parmesan if using). Bake uncovered 20 to 25 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving hot, garnished with fresh coriander if desired.

Nutrients Information

Per serving (about 1.5 cups, approximate values using low-fat milk and cheese)

  • Calories: 380 to 450
  • Total Fat: 14 to 18 grams
  • Saturated Fat: 7 to 9 grams
  • Cholesterol: 80 to 100 milligrams
  • Sodium: 400 to 600 milligrams
  • Total Carbohydrates: 40 to 48 grams
  • Dietary Fiber: 3 to 5 grams
  • Sugars: 5 to 7 grams (natural from milk/onion)
  • Protein: 28 to 34 grams
  • A balanced meal with good protein from chicken for muscle repair, iron and vitamin A from spinach for energy and immunity, plus calcium from cheese. Moderate portions make it filling and family-friendly.

Recipes Credit

Inspired by classic creamy chicken and spinach pasta bakes popular in American and Italian home cooking, adapted from desi kitchens using local palak, affordable chicken from market, and everyday pasta with a simple white sauce instead of heavy cream. Draws from budget-friendly casserole recipes shared on family meal blogs, sites like Budget Bytes, and South Asian fusion ideas that emphasize one-pan comfort dishes. Freshly tailored here for warm, cheesy, nutritious meals that bring everyone to the table.