Spicy Chicken-Spinach Pasta Bake

We tested this recipe with both fresh and frozen spinach and had much better results with the fresh.


8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 56 Minutes

Nutritional Information

Calories 297
Fat 7.2 g
Satfat 3.8 g
Protein 24.4 g
Carbohydrate 33.3 g
Cholesterol 44 mg
Iron 2.3 mg
Sodium 655 mg
Caloriesfromfat 22 %
Fiber 1.9 g
Calcium 308 mg


8 ounces uncooked penne
2 teaspoons butter
1/2 cup chopped onion
4 garlic cloves, minced
1/4 cup all-purpose flour
2 1/2 cups 1% low-fat milk
1 (6-ounce) package fresh baby spinach, coarsely chopped
1 1/4 cups grated fresh Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups chopped cooked chicken breast
1 1/2 cups salsa
Cooking spray


Preheat oven to 350°.

. Cook pasta according to package directions, omitting salt and fat. Drain.

. While pasta cooks, melt butter in a Dutch oven over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute, stirring constantly. Add milk, stirring constantly with a whisk. Cook 11 minutes or until thick. Add spinach, stirring until spinach wilts. Remove from heat; add 1/4 cup cheese, salt, and pepper.

. Stir in chicken, salsa, and 3/4 cup cheese. Carefully fold in pasta. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese. Bake at 350° for 39 minutes or until bubbly.