Asiago Chicken Pasta Bake
March 16, 2015
Categories: Casseroles, Poultry, Chicken, Dairy, Cheese, Pasta, Entertaining, Fall/Autumn, Potluck, Summer, Sunday Dinner, Oven Bake, Kid's Lunches, more
"This Asiago Chicken Pasta Bake is unbelievably delicious, and a perfect family meal! It is one of those casseroles that you can make and not have to worry about fixing a salad or a side dish to go along with it! Just grab bowls and you’re ready to go! This recipe is packed with everything you want in a complete meal. You have spinach for your veggies, white meat chicken for your protein, pasta covers your grains and we finished it off with a yummy blend of Asiago, Mozzarella and Cream cheeses! Whip it up and serve it hot! The recipe looks like a lot of steps but it's really easy and has common ingredients that you will most likely have on hand. PLEASE NOTE: In the off chance you have leftovers—add a bit of milk when reheating to retain the moisture in the sauce. From Everydishes Blog."
- Serving Size: 1 (307.9 g)
- Calories 591.8
- Total Fat - 24.3 g
- Saturated Fat - 10.3 g
- Cholesterol - 119.8 mg
- Sodium - 724.9 mg
- Total Carbohydrate - 54.1 g
- Dietary Fiber - 7.2 g
- Sugars - 5.3 g
- Protein - 39.8 g
- Calcium - 292.4 mg
- Iron - 2.5 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Preheat oven to 350 degrees F.
Coat a 2 quart casserole dish with cooking spray.
Place a large pot of water over high heat, then bring to a boil. Add pasta and a generous pinch of salt. Cook, stirring occasionally for about 2 minutes less than the recommended cooking time on the package.
Drain pasta completely, and transfer to a large mixing bowl, then set aside.
Leave colander in the sink to drain the spinach.
Place large skillet over medium heat, add spinach and 1/4 cup water. Cook, stirring frequently, just until the spinach is wilted, and becomes dark green. Remove spinach from pan then place in the strainer. Press as much water as possible from the spinach by pressing with the back of a spoon, then set aside to cool.
Return skillet to heat, and add olive oil. When the oil is hot, add cubed chicken, then cook for 2 minutes until chicken begins to turn white.
Add salt, pepper, 1/4 teaspoon garlic powder, onion powder, dried basil and dried oregano, then stir to combine.
Cook for 3-4 minutes, or until the chicken becomes light golden brown and is barely cooked through. Don’t worry if the chicken is slightly undercooked; it will finish in the oven.
Transfer chicken from skillet onto a plate, then set aside.
Leave remaining oil in the skillet, and if necessary, add enough additional olive oil to make 2 tablespoons.
Add onions, and cook 3-4 minutes, until softened.
Add 2 tablespoons of flour to oil in the skillet, then stir to dissolve.
Cook for 1 minute, then stir in milk to dissolve flour mixture completely. Bring milk to boil, then let it bubble for 5 minutes, stirring constantly.
Reduce heat to medium-low, then add cream cheese. Stir until completely melted and incorporated.
Add Asiago cheese, garlic powder, salt and pepper. Remove from heat, then stir to combine.
Chop spinach coarsely then stir it into the sauce. Once spinach is distributed through the sauce, pour sauce over the pasta in mixing bowl.
Add chicken to the bowl, then toss to combine.
Transfer mixture to the prepared casserole dish, then top with Mozzarella cheese. Bake for 25–30 minutes, or until the cheese is melted and golden brown, and the sauce is bubbly.
Tips & Variations
No special items needed.