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

Scale

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!

Notes

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.