Chicken and Spinach Rigatoni Casserole
Indulge in the creamy, cheesy comfort of Chicken and Spinach Rigatoni Casserole, a hearty baked pasta dish that's perfect for family dinners or meal prep. This recipe combines tender rigatoni pasta, juicy bites of seared chicken, and sautéed garlic-infused spinach, all wrapped in a luscious cream cheese and parmesan sauce. Layers of gooey mozzarella and tangy feta cheese create the ultimate golden crust, while fragrant oregano and basil add a delightful Italian twist. With just 20 minutes of prep and a bubbling, oven-baked finish, this casserole is a crowd-pleasing blend of rich flavors and satisfying textures. Serve it with a crisp side salad and garlic bread for a complete and irresistible meal.
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Recipe Information
Ingredients
- 450 grams rigatoni pasta
- 500 grams boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 200 grams baby spinach
- 225 grams cream cheese, softened
- 240 milliliters heavy cream
- 100 grams grated parmesan cheese
- 200 grams mozzarella cheese, shredded
- 100 grams crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta, toss with a tablespoon of olive oil, and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with half of the salt and pepper, then cook for 6-7 minutes per side or until the inside is fully cooked (165°F or 74°C internal temperature). Remove from the skillet, let rest for 5 minutes, and chop into bite-sized pieces.
Reduce the heat to medium and add the remaining olive oil to the skillet. Sauté the minced garlic until fragrant, about 1 minute. Add the baby spinach and cook until wilted, around 2-3 minutes.
In a medium saucepan over low heat, combine the cream cheese and heavy cream. Stir until the mixture is smooth and creamy. Add the grated parmesan, dried oregano, dried basil, and the remaining salt and pepper. Stir until the cheese melts and the sauce thickens slightly, about 2-3 minutes. Remove from heat.
In a large mixing bowl, combine the cooked rigatoni, chopped chicken, spinach mixture, and cheese sauce. Mix until well coated.
Pour half of the pasta mixture into the prepared casserole dish. Sprinkle half of the mozzarella and feta cheese over the layer. Spread the remaining pasta mixture on top, then sprinkle the rest of the mozzarella and feta cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Let the casserole cool for 5 minutes before serving.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.1 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
