Chicken Spinach Rigatoni is an ultra creamy and rich pasta casserole with tons of gooey cheese. So good, the kids won’t mind the spinach!
Super Creamy Pasta Casserole
A container of chive and onion cream cheese plus some heavy cream creates a super creamy base for this casserole. It’s a rich and indulgent recipe so a little goes a long way and you will probably want to serve it with something light like a salad.
How To Make Chicken Spinach Rigatoni
More detailed directions in recipe card below.
- Cook the pasta.
- Make the sauce. Cook some onion in butter until soft. Add the cream cheese and heavy cream and cook until cream cheese is melted. Stir in salt, pepper, crushed red pepper flakes, diced tomatoes, chicken, and spinach.
- Assemble. Mix in the pasta and half of each cheese. Transfer to a greased 9×13-inch baking dish. Sprinkle remaining cheese on top.
- Bake. Bake for 20 minutes or until hot throughout.
Recipe Tips
Be sure to add salt to the pasta water. This is the number one way to ensure your casserole does not turn out bland.
Only cook the pasta to al dente. It will cook a little more in the oven and you don’t want it to get mushy in texture.
You can use rotisserie chicken or any leftover chicken for this recipe.
Variations and Substitutions
- Use another pasta shape. Penne, ziti, and cavatappi work well.
- Add a few minced garlic cloves or some garlic powder.
- Add a few sun-dried tomatoes.
- Add chopped fresh basil.
- Make it spicier. Double the amount of crushed red pepper flakes.
- Have leftover turkey? Use it in place of chicken.
How To Serve
Goes great with a garden salad with Creamy Italian Dressing or Creamy Balsamic Dressing or a Marinated Cucumber, Tomato, and Onion Salad and some Garlic Bread.
How To Store
Store leftovers in an airtight container for 4 days and reheat in the microwave.
More Pasta Casseroles
- Million Dollar Chicken Alfredo
- Beef Florentine Casserole
- Chicken, Broccoli, and Ziti Casserole
- Johnny Marzetti Casserole
- Baked Ziti with Italian Sausage
Chicken Spinach Rigatoni
Equipment
Ingredients
- 8 ounces Rigatoni
- 2 tablespoons butter
- 1 cup diced onion
- 1 (7.5-ounce) container chive onion cream cheese
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- 1 (14.5-ounce) can diced tomatoes, drained
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 3 cups diced cooked chicken
- 2 cups shredded mozzarella cheese
- ½ cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees and spray a 9×13-inch or slightly smaller baking dish with cooking spray.
- Cook pasta in salted water according to package directions. Drain.
- While pasta cooks, melt butter in a large skillet. Add onion and cook until soft.
- Add cream cheese and heavy cream and cook and stir until cream cheese is melted.
- Stir in salt, pepper, crushed red pepper flakes, diced tomatoes, spinach and chicken.Remove from heat and mix in the pasta and half the mozzarella and half the Parmesan.
- Transfer to prepared baking dish. Sprinkle the rest of the cheese on top.
- Bake for 20 minutes.
Could you use chicken breast instead of thighs
It was delicious