Chicken Spinach Gruyère Pasta Bake
Cozy and classy, this Chicken Spinach Gruyere Pasta Bake layers tender rigatoni, rotisserie chicken, fresh spinach, and a silky béchamel with nutty Gruyere. This Creamy Chicken Spinach Pasta Casserole bakes golden and bubbly, reheats beautifully, and is perfect for weeknights or guests.
Servings 8
Calories 639kcal
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)
- 12 ounces Gruyère cheese (170 g), grated, divided
For the Bechamel
- 8 tablespoons butter (113 g)
- ½ cup all-purpose flour (60 g)
- 5 ½ cups whole milk (1.3 L), cold
- 2 teaspoons Knorr chicken bouillon (9 g), or 1 teaspoon of salt
- 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 chili flakes (0.5 g)
Garnish with:
- 2 tablespoons chives (6 g), chopped
- ¼ teaspoon chili 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.1 pound rigatoni pasta
- 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 chili flakes until fragrant, about 1 minute.8 tablespoons butter, 2 teaspoons Knorr chicken bouillon, 3 cloves garlic, 1 teaspoon McCormick dried Italian spice mix, ½ teaspoon smoked paprika, ½ teaspoon nutmeg, ¼ teaspoon chili flakes
- Whisk in the Flour: Sprinkle in theflour and whisk quickly until combined into a paste. Slowly pour in the coldmilk while whisking constantly to avoid lumps. Continue whisking until thesauce thickens and turns creamy. Once thickened, stir in 6 ounces of grated Gruyère cheese until melted.½ cup all-purpose flour, 5 ½ cups whole milk
- Layer the Bake: Fill the bake dish with the cooked pasta. Spread the spinach evenly over the pasta, add the shredded chicken, then pour the bechamel sauce over top. Finish with a generous sprinkle of Gruyère cheese, the other 6 ounces.1 pound rotisserie chicken, 4 ounces fresh spinach, 12 ounces 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.2 tablespoons chives, ¼ teaspoon chili flakes, 4-5 basil leaves
Notes
