This creamy garlic-Parmesan chicken-and-spinach pasta bake is a comforting crowd-pleaser thats sure to satisfy everyone at the table.
While we love baby spinach for its ease of use, any green can be used in its place.
This satisfying dish has it allfiber-filled whole-wheat pasta, protein-packed chicken breast and antioxidant-rich onions, garlic and spinach.
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Read on for our expert tips, including how to prevent the pasta from drying out in the oven.
Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large saucepan of water to boil over high heat.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Remove from heat; stir in spinach until wilted.
Drain the mixture well.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Stir in 1 teaspoon garlic; cook, stirring constantly, until fragrant, about 1 minute.
Reduce heat to medium-low.
Stir in 114 cups cream; bring just to a simmer over medium heat.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Stir in the pasta mixture.
Add 12 cup each Parmesan and cream cheese to the pasta mixture; stir to combine.
Transfer to the prepared baking dish; top with the remaining 12 cup Parmesan and 18 teaspoon salt.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Cover tightly with foil.
Bake until warmed through and bubbling slightly around the edges, 15 to 20 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Serve it with afresh salad.
If you use aprepared salad mix, simply add in some of your favorite seasonal vegetables.
