This Chicken Spinach Gruyère Pasta Bake is the perfect cozy dinner for any night of the week. Creamy béchamel sauce, tender chicken, and nutty Gruyere cheese come together in one bubbling, golden casserole that feels gourmet but takes less than an hour from start to finish.
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WHY YOU WILL LOVE THIS CREAMY CHICKEN SPINACH PASTA CASSEROLE
Ready for a dinner glow up? This dish is comfort food with class. It’s the kind of pasta bake that feels indulgent but stays balanced with fresh spinach, juicy rotisserie chicken, and a rich Gruyère cream sauce that melts beautifully for deliciousness in every bite. It’s everything you wanted in a flavor packed fall and winter dinner meal. This dinner is on constant repeat at our home, I suspect it will be a hot ticket at yours too.
Pairing Salad Sides
Looking for fresh sides to balance this creamy bake, try a crisp Green Machine Cabbage Salad for big time crunch and contrast, a zesty Simple Citrus Salad for a bright pop, or the elegant Ribboned Carrot Salad with lemony lift. Feeling bistro cozy, pair it with a Quattro Verde Citrus Salad for zippy greens, Easy Kale Mango with Mint for sweet herb lift and Raw Asparagus Salad for fresh snap.
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INGREDIENTS FOR THIS CHICKEN SPINACH GRUYÈRE PASTA BAKE
Creamy, bubbly, and a little bit luxe, this Chicken Spinach Gruyère Pasta Bake is the kind of comfort that steals the show. One bite, your table is hooked.
- Rigatoni Pasta: The sturdy shape holds the creamy sauce perfectly, ensuring every bite is flavorful and satisfying.
- Rotisserie Chicken: A time-saver that adds juicy, tender protein with a roasted flavor.
Spinach: Fresh and vibrant, it adds color, nutrients, and an earthy contrast to the cheese. - Gruyère Cheese: Melts into a silky, nutty layer that gives the bake its signature richness.
- Butter: Forms the base of the béchamel, adding depth and a smooth texture.
- All-Purpose Flour: Thickens the sauce so it clings to the pasta just right.
- Whole Milk: Creates the creamy body of the sauce and balances the flavors.
- Salt or Chicken Bouillon: Enhances flavor throughout the dish.
- Garlic: Adds aromatic depth and savory warmth.
- Italian Spice Mix: Brings a familiar herbal note that ties the flavors together.
- Smoked Paprika: Adds gentle smokiness and a hint of warmth. Don’t skip this spice!
- Nutmeg: Brightens the béchamel with subtle spice.
- Chile Flakes: Lend a soft kick that balances the richness.
- Chives: Add freshness and color as a garnish.
- Basil: Finishes the dish with an herbaceous, aromatic touch.
HOW TO MAKE THIS CREAMY CHICKEN SPINACH PASTA CASSEROLE
Silky béchamel, nutty Gruyère, tender chicken, this creamy chicken spinach pasta casserole is weeknight ease with date night energy. Save it, make it, crave it.
- Preheat and Prep the Dish: Preheat your oven to 375°F (190°C). Lightly butter a 2.5–3 quart baking dish, such as an 11×7 or 9×13.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until just under al dente, since it will finish cooking in the oven. Drain well, then transfer the pasta to the prepared baking dish.
- Start the Béchamel: In a medium saucepan over medium-high heat, melt the butter. Stir in the garlic, salt or bouillon, Italian seasoning, smoked paprika, nutmeg, and chile flakes until fragrant, about 1 minute.
- Whisk in the Flour: Sprinkle in the flour and whisk quickly until it forms a paste. Slowly pour in the cold milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens and turns creamy.
- Layer the Bake: Fill the baking dish with the cooked pasta. Spread the spinach evenly over the pasta, add the shredded chicken, then pour the béchamel sauce over top. Finish with a generous sprinkle of Gruyère cheese.
- Bake to Golden Goodness: Bake uncovered for 30 minutes, or until bubbly and golden on top.
- Garnish and Serve: Remove from the oven, sprinkle with chives, chile flakes, and basil leaves. Serve warm.
EQUIPMENT NEEDED
- Large stock pot
- Colander
- Medium saucepan
- Whisk
- 9×13-inch baking dish (or similar 2.5–3 qt)
- Wooden spoon or silicone spatula
- Cheese grater
- Chef’s knife and cutting board
SEASONALITY AND PRODUCE AVAILABILITY
This Chicken Spinach Gruyère Pasta Bake fits beautifully into all four seasons. It’s cozy and comforting for winter, yet bright enough for spring and summer gatherings.
Across the Western United States spinach grows best in cool weather, with peak harvests in the spring (March–May) and fall (September–November). Look for freshly bunched spinach from local farmers during these months for the most tender leaves and richest flavor.
Featured Farmer:
Spinach lovers, meet the folks who make your salad bowl sing. If you cannot find a small local grower, celebrate a farm that lives and breathes leafy greens.
TLC Custom Farming is a family owned grower and harvester focused on tender baby leaves, especially spinach, for the bagged salad world. Their crews plant, pick, and move greens fast, which protects freshness and keeps costs in check. With fields in Arizona and California, they supply markets year round. They partner closely with brands you know, they care for the soil, and they keep good food rolling from farm to fork.
Chicken Spinach Gruyère Pasta Bake
Ingredients
Components of the Pasta
- 1 pound rigatoni pasta (454 g)
- 1 pound rotisserie chicken (454 g), shredded
- 4 ounces fresh spinach (113–170 g)
- 6 ounces Gruyère cheese (170 g), grated
For the Bechamel
- 8 tablespoons butter (113 g)
- ½ cup all-purpose flour (60 g)
- 5 ½ cups whole milk (1.3 L), cold
- 1 ½ teaspoons salt (9 g), or Knorr chicken bouillon
- 3 cloves garlic (9 g), minced
- 1 teaspoon McCormick dried Italian spice mix (1 g)
- ½ teaspoon smoked paprika (1 g)
- ½ teaspoon nutmeg (1 g)
- ¼ teaspoon chile flakes (0.5 g)
Garnish with:
- 2 tablespoons chives (6 g), chopped
- ¼ teaspoon chile flakes (0.5 g)
- 4-5 basil leaves (2 g)
Instructions
- Preheat and Prep the Dish: Preheat your oven to 375°F (190°C). Lightly butter a 2.5–3 quart baking dish, such as an 11×7 or 9×13.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until just under al dente, since it will finish cooking in the oven. Drain well, then transfer the pasta to the prepared baking dish.
- Start the Bechamel: In a medium saucepan over medium-high heat, melt the butter. Stir in the garlic, salt or bouillon, Italian seasoning, smoked paprika, nutmeg, and chile flakes until fragrant, about 1 minute.
- Whisk in the Flour: Sprinkle in the flour and whisk quickly until combined into a paste. Slowly pour in the cold milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens and turns creamy.
- Layer the Bake: Fill the bake dish with the cooked pasta. Spread the spinach evenly over the pasta, ddd the shredded chicken, then pour the bechamel sauce over top. Finish with a generous sprinkle of Gruyère cheese.
- Bake to Golden Goodness: Bake uncovered for 30 minutes, or until bubbly and the cheese is melted with golden spots.
- Garnish and Serve: Remove from the oven, then sprinkle with fresh chives, a pinch of chile flakes, and basil leaves. Serve warm.
Notes
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
EF = Egg Free: Yes, it does not include eggs.
NF = Nut Free: Yes, it is naturally nut free.
SF = Sugar Free: Yes, it contains no added sugars.
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