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5 from 1 vote

Chicken and Spinach Pasta Casserole Recipe

A delicious and simple casserole filled with yummy chicken, pasta and spinach!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Chicken and Pasta, chicken and spinach, Chicken casserole
Servings: 6 people
Calories: 358kcal


  • 9x13" Baking Dish
  • Skillet


  • 10 oz rigatoni pasta uncooked
  • 1 pkg package frozen chopped spinach thawed and drained
  • 2 teaspoon olive oil
  • 1 onion diced
  • 4 teaspoon minced garlic
  • 3 boneless, skinless chicken breasts cubed
  • 14.5 ounces diced tomatoes undrained
  • 24 ounces marinara sauce
  • 3 Tablespoon tomato paste
  • teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup grated parmesan cheese


  • Preheat oven to 350 degrees F.
  • Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
  • Cook pasta according to package directions and drain.
  • Place spinach on paper towel and squeeze until almost all moisture has been removed.
  • Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
  • Add chicken and cook until no longer pink, stirring occasionally.
  • Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
  • Simmer 5 minutes, uncovered stirring occasionally.
  • Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
  • Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
  • Bake for 20 minutes and serve.


Calories: 358kcal | Carbohydrates: 51g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 897mg | Potassium: 1119mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6363IU | Vitamin C: 21mg | Calcium: 222mg | Iron: 4mg