Hello there, fellow food lovers! Are you ready to dive into a dish that’s sure to become a family favorite? If you’re craving a hearty, comforting meal that’s easy to prepare, this Creamy Chicken Spinach Pasta Bake with Fontina Cheese is exactly what you need. Whether you’re planning a cozy dinner at home or looking for a dish to impress your guests, this pasta bake has it all—rich flavors, creamy textures, and just the right amount of cheesy goodness. Let’s get cooking!
Introduction
Pasta bakes are a staple in many households, and it’s easy to see why. They’re versatile, delicious, and perfect for feeding a crowd. This Creamy Chicken Spinach Pasta Bake is no exception. With tender rotisserie chicken, fresh spinach, and a luscious béchamel sauce topped with melty Fontina cheese, this dish is comfort food at its finest.
The recipe draws inspiration from classic Italian cuisine, combining the creamy richness of a traditional Alfredo sauce with the hearty elements of a chicken casserole. The addition of spinach not only adds a pop of color but also brings a fresh, slightly earthy flavor that perfectly balances the richness of the cheese and sauce.
On a personal note, this dish holds a special place in my heart. It’s one of those recipes that remind me of family gatherings, where the kitchen is filled with laughter, and the aroma of baking cheese fills the air. I love making this pasta bake because it’s a guaranteed hit—everyone always comes back for seconds!
Ingredients
To prepare this comforting Creamy Chicken Spinach Pasta Bake with Fontina Cheese, you’ll need:
- 1 pound rigatoni pasta or any similar shape, cooked according to package instructions
- 3 cups rotisserie chicken, cooked and shredded
- 4 ounces 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 (substitute with mozzarella, gouda, or your favorite cheese)
How to Make Creamy Chicken Spinach Pasta Bake with Fontina Cheese
Follow these steps to create your own delicious Creamy Chicken Spinach Pasta Bake:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease an 11×7 or 13×9 baking dish to prevent sticking.
- Cook the Pasta: Cook the rigatoni until just under al dente (it will continue to cook in the oven). Drain and transfer it to the prepared baking dish. Add the shredded chicken and fresh spinach, spreading them evenly throughout the pasta.
- Make the Béchamel Sauce: In a saucepan or Dutch oven over medium-high heat, melt the butter. Once melted, add the flour, whisking until combined and thickened. Gradually add the warm milk, stirring constantly until the sauce is thick and creamy. Season with salt, garlic, oregano, smoked paprika, and nutmeg, mixing well to ensure all the flavors are blended.
- Combine and Bake: Pour the béchamel sauce over the pasta mixture and stir until everything is well-coated. Sprinkle the shredded Fontina cheese evenly on top.
- Bake to Perfection: Bake for 15-20 minutes, or until the dish is bubbly and the cheese is melted and golden. If the top isn’t golden brown, switch to broil for 2-3 minutes, watching closely to prevent burning.
Enjoy your creamy, cheesy creation!
Helpful Tips
- Don’t Overcook the Pasta: Remember, the pasta will continue to cook in the oven, so make sure it’s slightly undercooked when you drain it. This way, it won’t turn mushy after baking.
- Warm Milk for the Sauce: Using warm milk helps to create a smoother béchamel sauce. Cold milk can cause the sauce to seize up or develop lumps.
- Mixing the Sauce Thoroughly: Ensure that the sauce fully coats the pasta, chicken, and spinach. This helps to distribute the flavors evenly and prevents any dry spots.
Cooking Tips
- Experiment with Cheese: While Fontina cheese provides a beautifully creamy melt, don’t hesitate to experiment with other cheeses. Mozzarella will give you a classic stretch, while Gouda adds a slightly smoky flavor.
- Add Some Spice: If you like a bit of heat, consider adding a pinch of crushed red pepper flakes to the sauce. It pairs wonderfully with the creaminess of the dish.
- Use a Food Processor: For an even smoother béchamel, you can blend the sauce in a food processor after cooking. This ensures there are no lumps and gives the sauce an ultra-silky texture.
Serving Suggestions
This Creamy Chicken Spinach Pasta Bake is a meal in itself, but you can elevate the experience with a few simple additions:
- Side Salad: Serve with a crisp green salad dressed in a light vinaigrette. The acidity will cut through the richness of the pasta bake.
- Garlic Bread: A slice of warm garlic bread is perfect for mopping up any leftover sauce on your plate.
- Wine Pairing: A glass of chilled white wine, such as a Chardonnay or Pinot Grigio, complements the creamy and cheesy flavors beautifully.
Nutritional Information
This comforting dish is rich and satisfying, perfect for indulging in moderation. Here’s a brief look at the Nutritional Information for this recipe:
- Calories: 550 kcal
- Carbohydrates: 45g
- Protein: 32g
- Fat: 30g
- Saturated Fat: 18g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 8g
- Trans Fat: 0.5g
- Cholesterol: 120mg
- Sodium: 820mg
- Potassium: 600mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 2200IU
- Vitamin C: 12mg
- Calcium: 350mg
- Iron: 3mg
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the refrigerator. The pasta bake will keep for up to 3 days.
Reheat: To reheat, place a portion in a microwave-safe dish and cover with a damp paper towel. Microwave in 30-second intervals until heated through. Alternatively, reheat in the oven at 350°F until warm.
Creative Leftovers: Leftover pasta bake can be transformed into a delicious next-day meal. Try cutting it into squares and pan-frying them for a crispy, golden crust. Serve with a fresh salad for a quick and satisfying lunch.
Frequently Asked Questions (FAQs)
Can I use a different type of pasta? Yes, you can substitute rigatoni with penne, ziti, or even fusilli. Just make sure to adjust the cooking time accordingly.
Can I make this recipe ahead of time? Absolutely! Prepare the dish as instructed, but hold off on baking. Cover it tightly with foil and refrigerate for up to 24 hours. When you’re ready to bake, add a few extra minutes to the cooking time.
Is there a dairy-free version? Yes, you can make this dish dairy-free by using plant-based butter, flour, and milk alternatives. Also, replace the Fontina cheese with a dairy-free cheese that melts well.
Can I freeze the leftovers? While you can freeze this dish, be aware that the texture of the sauce may change slightly upon reheating. If you do freeze it, allow it to thaw overnight in the refrigerator before reheating.
Related Recipes
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Mediterranean Baked Fish With Herb-Infused Tomatoes And Olives
Conclusion
I hope you enjoy making and savoring this Creamy Chicken Spinach Pasta Bake with Fontina Cheese as much as I do! It’s a dish that brings warmth and comfort to any meal, and I’d love to hear how it turns out for you. Don’t forget to leave a comment below with your thoughts or any creative twists you added to the recipe. Happy cooking!
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Creamy Chicken Spinach Pasta Bake with Fontina Cheese
Description
Hello there, fellow food lovers! Are you ready to dive into a dish that’s sure to become a family favorite? If you’re craving a hearty, comforting meal that’s easy to prepare, this Creamy Chicken Spinach Pasta Bake with Fontina Cheese is exactly what you need. Whether you’re planning a cozy dinner at home or looking for a dish to impress your guests, this pasta bake has it all—rich flavors, creamy textures, and just the right amount of cheesy goodness. Let’s get cooking!
Ingredients
- 1 pound rigatoni pasta or any similar shape, cooked according to package instructions
- 3 cups rotisserie chicken, cooked and shredded
- 4 ounces 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 (substitute with mozzarella, gouda, or your favorite cheese)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease an 11×7 or 13×9 baking dish to prevent sticking.
- Cook the Pasta: Cook the rigatoni until just under al dente (it will continue to cook in the oven). Drain and transfer it to the prepared baking dish. Add the shredded chicken and fresh spinach, spreading them evenly throughout the pasta.
- Make the Béchamel Sauce: In a saucepan or Dutch oven over medium-high heat, melt the butter. Once melted, add the flour, whisking until combined and thickened. Gradually add the warm milk, stirring constantly until the sauce is thick and creamy. Season with salt, garlic, oregano, smoked paprika, and nutmeg, mixing well to ensure all the flavors are blended.
- Combine and Bake: Pour the béchamel sauce over the pasta mixture and stir until everything is well-coated. Sprinkle the shredded Fontina cheese evenly on top.
- Bake to Perfection: Bake for 15-20 minutes, or until the dish is bubbly and the cheese is melted and golden. If the top isn’t golden brown, switch to broil for 2-3 minutes, watching closely to prevent burning.
Enjoy your creamy, cheesy creation!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Don’t Overcook the Pasta: Remember, the pasta will continue to cook in the oven, so make sure it’s slightly undercooked when you drain it. This way, it won’t turn mushy after baking.
- Warm Milk for the Sauce: Using warm milk helps to create a smoother béchamel sauce. Cold milk can cause the sauce to seize up or develop lumps.
- Mixing the Sauce Thoroughly: Ensure that the sauce fully coats the pasta, chicken, and spinach. This helps to distribute the flavors evenly and prevents any dry spots.
