Spinach and chicken pasta bake recipe

Posted in Recipes.

A pasta bake made without a sauce jar and packed with cherry tomatoes for little flavour bombs? You got it all here with this recipe for spinach and chicken pasta bake!

As soon as I saw this recipe over at Joyously Domestic I knew I’d love it. After all, I love pasta as much as life itself – and the addition of chicken and spinach, well they’re just matches made in heaven. For dinner, it’s a great weeknight wonder and takes about 35 minutes to get on the table – even less if you use pre-cooked chicken. The addition of a flavoured herb cream cheese gives strong flavour and one I think can be easily substituted with extra milk or yoghurt if it’s not your thing.



300g dried pasta

2 tablespoons butter

½ onion, diced

2 cloves of garlic, minced

100g chive and onion cream cheese

1 cup Greek yoghurt (or sour cream)

1 cup full fat milk (or cream)

½ cup grated Parmesan cheese

2 cups grated Mozzarella cheese

½ teaspoon salt

½ teaspoon pepper

pinch of red pepper flakes (optional)

1½ cups baby spinach leaves, chopped

2 cups of cooked chicken (cubed or shredded)

1 cup cherry tomatoes, halved

fresh basil or parsley to garnish


  • Preheat oven to 200°C.
  • Grease a casserole or lasagne dish with olive oil.


  • If you aren’t using already cooked chicken, spend five or so minutes quickly doing it now. Heat a pan with a drizzle of olive oil and add chicken, season with salt and pepper. Remove from the heat when browned and cooked through. Set aside.
  • Cook the pasta in salted, boiling water until it’s al dente to the bite. Drain and set aside.
  • While pasta is cooking, heat butter in a medium frypan or skillet on medium low heat.  Add in the onion and garlic.  Cook for three to four minutes until the onion and garlic is soft, but not browned.


  • Add in cream cheese and stir to melt.  Reduce heat to low.  Stir in yoghurt, milk, Parmesan cheese, 1 cup of the Mozzarella cheese, salt, black pepper and red pepper flakes (if using).  Stir until everything is well-combined and melted.  Turn off heat.


  • Combine the pasta, chicken, spinach and tomatoes in a large bowl and add in the sauce and mix gently so everything is coated  by the sauce.
  • Pour into the prepared casserole or lasagne dish. If it looks a little dry (the pasta will soak up some of the sauce) add a little drizzle of extra milk or cream.


  • Top with the remaining Mozzarella cheese and bake uncovered for 20 to 25 minutes. Top with basil or parsley for garnish if you want to be particularly fancy (which I forgot to be before taking these photos, drat!).

Serves 6 to 8 people depending on appetites.


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