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Chicken Spinach and Mushroom Pasta Bake

Chicken, Spinach and Mushroom Pasta Bake

  • Author: The Cooking Jar
  • Total Time: 40 mins
  • Yield: 6 1x


Try this no-fuss recipe for chicken, spinach and mushroom pasta bake with tons of melty cheese. Serves 6 and heats up well.


Units Scale
  • 8 oz. rigatoni
  • 1 yellow onion, diced
  • 1 teaspoon garlic, minced
  • 10 oz. frozen spinach, cooked and drained
  • 2 boneless, skinless chicken breasts, cubed
  • 8 oz. portobello mushrooms, sliced
  • 1 can (14 oz.) diced tomatoes
  • 1 tub (8 oz.) chive and onion cream cheese
  • 2 cups mozzarella cheese, shredded
  • 2 teaspoons sugar
  • 1/4 teaspoon Italian seasoning
  • Salt and pepper to taste


  1. Bring a pot of salted water to a boil and cook the rigatoni until just before al dente.
  2. Saute the onions and garlic in olive oil over medium-high heat until fragrant.
  3. Add chicken and cook until chicken is no longer pink.
  4. Season with salt, pepper and Italian seasoning and toss to combine.
  5. Add mushrooms and simmer until the mushrooms cook down and liquid evaporates, about 10 minutes.
  6. Drain the pasta and rinse with cold water to stop the cooking process.
  7. In a large mixing bowl, combine the pasta, chicken mixture, tomatoes with their liquid, spinach, cream cheese and sugar. Mix thoroughly.
  8. Transfer to a 9×13 casserole dish and top with mozzarella cheese.
  9. Bake uncovered at 375°F for 15 minutes until cheese melts and is bubbly.
  10. Broil for 2-3 minutes to get a golden crust.
  11. Dish and serve hot.
  12. Enjoy!


To substitute fresh spinach for frozen, cook it down with the mushrooms until all liquid has evaporated.

  • Prep Time: 10 mins
  • Cook Time: 30 mins