Description
Experience the ultimate comfort of this one-pan Chicken Spinach Dump and Bake Pasta. By cooking raw penne directly in a luxurious, creamy sauce with tender chicken, sun-dried tomatoes, and fresh spinach, you achieve restaurant-quality depth without the cleanup. It is the perfect Mediterranean-inspired solution for busy weeknights, offering a wholesome, protein-rich meal that saves you time and effort while soothing the spirit.
Ingredients
1 lb chicken thigh filets, cut into bite-size pieces
1 tbsp butter
1 tsp paprika powder
1 tsp onion powder
1 tsp ground black pepper
1 lb dry penne pasta
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
2 cups heavy cream
1 cup whole milk
2 cups chicken broth
3 cloves garlic, minced
1/2 cup parmesan cheese, grated
1 tsp Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
In a pan, melt the butter and sear the chicken pieces with paprika, onion powder, and black pepper until lightly browned.
In a 9×13 inch baking dish, combine the dry penne, sun-dried tomatoes, spinach, garlic, and seared chicken.
In a separate bowl, whisk together the heavy cream, milk, chicken broth, and Italian seasoning.
Pour the liquid mixture over the ingredients in the baking dish, ensuring all pasta is submerged.
Cover the dish tightly with aluminum foil.
Bake for 30 minutes, then remove the foil.
Sprinkle with parmesan cheese and bake uncovered for an additional 5-10 minutes until the sauce is bubbly and thickened.
Let rest for 5 minutes before serving.
Notes
Ensure all pasta is covered by the liquid before baking to avoid crunchy edges. You can substitute heavy cream with half-and-half for a lighter version. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg