Chicken · dinner · pasta

Chicken, Spinach and Mushroom Baked Pasta

Goodbye, lovely carbs.

Pasta. Bread. More pasta.

I went to get my wedding dress altered the other day, and I’ve got bad news. It doesn’t fit. Like at all. I need to shape up, and quick. It can be let out of course, but only so much.

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I swear I haven’t gained any weight, either. The scale still reads the same numbers as it did when I bought the dress in January. I’m thinking this is how David’s Bridal tries to screw you over? I’m not getting alterations through them. No way. It’s insanely expensive. The seamstress and ex-University dress maker I found has been pretty awesome, and won’t cost me an arm and a leg.

So after this coming week, its sayonnnara carbs and hello insane workout.

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As part of the carb-fueled farewell tour, I thought I’d leave you with this parting gift. Oh, there will be more. I’ve got a stack of 12 flour tortillas I need to plow through before I go on my carbless hiatus. Plus, I need to make two or three more slightly unhealthy recipes since I had already grocery-shopped for them.

So, about pasta. It’s one of the greatest things on Earth, in my opinion, and this baked pasta is no different. I used a veggie rotini that was sublime, and the hint of Dijon in this sauce really knocks the entree out of the park.

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Chicken, spinach (I would’ve used fresh, but the spinach at the grocery store was looking a little ill), mushrooms, mozzarella…I’ve literally eaten this pasta dinner for lunch all week long. It’s so easy when you’ve got a casserole dish handy. Just scoop it out and go.

Enjoy!

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Chicken, Spinach and Mushroom Baked Pasta

  • Servings: 6-8
  • Time: 40 mins
  • Difficulty: Easy
  • Print

A cheesy pasta bake filled with chicken, spinach and mushrooms.

Ingredients

  • 16 oz. package rotini pasta
  • 2 TBS. butter
  • 8 oz. fresh mushrooms, sliced
  • 1 onion, diced
  • 1/4 cup all-purpose flour
  • 1 (32 oz) carton chicken broth
  • 3 cups shredded mozzarella
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 1.5 lbs. chicken breast, cooked and cubed
  • 1 TBS. Dijon mustard
  • 1/2 tsp. pepper
  • 1/2 cup shredded Parmesan

Directions

  1. Cook pasta according to package instructions and drain. Meanwhile, preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray. In a large saucepan over medium heat, melt butter. Add mushrooms and onion and cook, stirring frequently, for five minutes.
  2. Add flour and cook, stirring constantly, until bubbly. Stir in broth and cook, stirring often, for ten minutes or until mixture is slightly thickened.
  3. Add mozzarella cheese, stirring until cheese melts. Remove mixture from heat.
  4. Stir in spinach and cooked chicken, plus next three ingredients and cooked pasta. Spoon mixture into prepared baking dish. Sprinkle with Parmesan and bake for 25-30 minutes or until bubbly and heated through.

Step-By-Step Instructions

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Cook pasta according to package instructions and drain. Meanwhile, preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray. In a large saucepan over medium heat, melt butter. Add mushrooms and onion and cook, stirring frequently, for five minutes.

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Add flour and cook, stirring constantly, until bubbly. Stir in broth and cook, stirring often, for ten minutes or until mixture is slightly thickened. Add mozzarella cheese, stirring until cheese melts. Remove mixture from heat. Stir in spinach and cooked chicken, plus next three ingredients and cooked pasta.

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Spoon mixture into prepared baking dish. Sprinkle with Parmesan and bake for 25-30 minutes or until bubbly and heated through.

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4 thoughts on “Chicken, Spinach and Mushroom Baked Pasta

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