Go Back
–+ servings
Chicken Florentine Pasta baked in a black skillet
Print Recipe
4.67 from 3 votes

Baked Chicken Florentine Pasta

A family favorite, Baked Chicken Florentine Pasta casserole is a one pot dinner that's simple to make. Freezer friendly, too!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American, Italian
Keyword: baked pasta, casserole, Florentine Pasta
Servings: 8
Calories: 334kcal
Author: Kellie
Cost: $10

Ingredients

  • 1 package Barilla Gluten Free Penne
  • 2 tablespoons olive oil
  • 1 small vidalia onion diced (about 1 1/2 cups)
  • 3 garlic cloves minced
  • 1 tablespoon Italian Seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon fresh ground pepper
  • 3 tablespoons cornstarch
  • 1 cup chicken stock
  • 3 cups low-fat milk
  • 1/2 cup sliced sun-dried tomatoes
  • 1 1/2 cups chopped cooked chicken breast
  • 2 cups fresh baby spinach
  • 1 cup shredded colby jack cheese
  • 1 1/2 cups shredded white cheddar
  • 1 cup shredded parmesan

Instructions

  • Bring a pot of salted water to a boil and cook the pasta just to al dente. (The pasta will still have a firm bite to it.) Immediately drain and set aside. (Do not overcook.)
  • Preheat oven to 375 degrees.
  • In a large skillet, add the olive oil and heat over med-high heat. Add the onions and cook until softened.
  • Stir in the garlic and cook for one minute. Add the italian seasoning, salt, red pepper, ground pepper and cornstarch stirring to coat the onions completely.
  • Slowly add the chicken stock and bring to a boil. Turn the heat to low and stir in the milk. Cook for 1-2 minutes until the mixture begins to thicken slightly.
  • Turn off the heat and add the tomatoes, chicken and spinach stirring to combine. Stir in the colby jack cheese, 1 cup of the cheddar and 1/2 cup parmesan. Set aside.
  • Coat a 9x12 inch baking dish with cooking spray and add the pasta to the dish. Pour the sauce mixture over the pasta and stir to combine.
  • Top the pasta with the remaining cheese and bake for 15-20 minutes or until the cheese is bubbling and golden.
  • Serve immediately.

Nutrition

Serving: 0g | Calories: 334kcal | Carbohydrates: 17g | Protein: 19g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 690mg | Potassium: 552mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1377IU | Vitamin C: 7mg | Calcium: 557mg | Iron: 2mg