Scale

Here’s what you’ll need to create this creamy masterpiece:

12 oz. rotini pasta (or your favorite pasta shape): This holds the creamy sauce perfectly.
2 cups cooked chicken, shredded: Use leftover rotisserie chicken or poach some fresh chicken breasts for convenience.
3 cups baby spinach: For a pop of color and nutrition. You can substitute with kale or broccoli if you prefer.
4 cloves garlic, minced: Garlic is the star of this dish, bringing in that rich, aromatic flavor.
1 cup heavy cream: This makes the sauce creamy and dreamy. You can use half-and-half for a lighter version.
1 cup chicken broth: Adds flavor and helps create the perfect sauce consistency.
1 cup grated Parmesan cheese, plus extra for topping: Use fresh Parmesan for the best flavor. The cheese not only enriches the sauce but also creates a glorious topping.
1 teaspoon Italian seasoning: A blend of herbs that enhances the overall flavor of the dish.
Salt and pepper, to taste: Essential for seasoning!
2 tablespoons olive oil: For sautéing the garlic and spinach.

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Preheat your oven to 350°F (175°C). This will ensure your pasta bake cooks evenly and gets that nice, bubbly cheese topping.

In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and set aside.

Tip: Undercook the pasta by a minute or two since it will continue to cook in the oven.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Toss in the baby spinach and cook for an additional 2-3 minutes until wilted. Remove from heat and set aside.

In the same skillet (no need to wash it!), pour in the heavy cream and chicken broth. Stir in the Italian seasoning, salt, and pepper.
Bring the mixture to a simmer over medium heat, then add in the shredded chicken and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Note: If you prefer a thicker sauce, let it simmer a bit longer, stirring occasionally.

In a large mixing bowl, combine the cooked pasta, sautéed spinach, and creamy chicken sauce. Stir gently until the pasta is well coated.

Tip: Use a spatula to fold the ingredients together without breaking the pasta.

Pour the pasta mixture into a greased 9×13-inch baking dish. Spread it evenly and sprinkle some extra Parmesan cheese on top for that golden, cheesy crust.

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.

Optional: For an extra crispy topping, broil the dish for 2-3 minutes at the end, keeping a close eye to avoid burning.

Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs, if desired, and dig in!