Baked Chicken Pasta

September 4, 2022

Want an easy dish that’ll feed a crowd? You’ve come to the right place! My Baked Chicken Pasta has spinach, sun-dried tomatoes, and a delicious ricotta base. It’s full of flavor and re-heats really well (if you have any leftovers, that is!).

First, cook the chicken in a skillet and wilt in some spinach while you boil rigatoni.

Lightly beat eggs, whisk in ricotta cheese , then stir in parmesan, sun-dried tomatoes, and Italian parsley. Gently stir the pasta and cooked chicken and spinach into the ricotta mixture, pour into a greased 9×13 pan and bake for 25 minutes. That’s it! It’s delicious served with extra parmesan cheese, freshly torn basil, and garlic bread. Yum!

I was worried that this pasta wouldn’t heat up nicely but it was fantastic left over! Don’t leave out the sun-dried tomatoes. They flavor the whole dish when you stir them into the ricotta mixture before adding everything else.

Baked Chicken Pasta

1 box rigatoni
1 Tbsp butter
1 Tbsp olive oil
1 pound chicken breast, cut into small pieces
1/2 tsp dried oregano
2 cups fresh spinach
4 large eggs
1 15-oz carton ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup sun-dried tomatoes, chopped
2 Tbsp chopped Fresh Italian parsley
Basil for serving

Preheat oven to 350 degrees. Grease a 9×13″ baking dish.
In a large skillet, cook chicken in butter and olive oil until slightly browned. Season to taste with salt and black pepper and dried oregano.
While chicken is browning, cook pasta according to package instructions. Drain.
Add fresh spinach to the chicken and let it wilt slightly.
In a large bowl, whisk eggs until lightly beaten. Whisk in ricotta cheese, then add parmesan cheese, herbs, and sun-dried tomatoes. Gently stir in cooked pasta and chicken mixture and mix well.
Pour mixture into a greased 9×13” baking dish. Cover and bake for 25 minutes. Serve with chopped parsley and parmesan.

Watch me make it: