This creamy Chicken and Spinach Casserole is pure comfort in a dish. The combination of tender chicken, vibrant spinach, and penne pasta, all enveloped in a rich, velvety cheese sauce, is just the kind of meal that makes everyone at the table happy. It’s hearty, satisfying, and feels like a warm hug after a long day.

I remember my mom making similar bakes on chilly evenings. The whole house would fill with the incredible aroma of garlic and cheese, and I knew a cozy dinner was on its way. It’s those memories that inspire me to create recipes that are not just about feeding my family, but also about creating that same sense of warmth and togetherness.

This dish has become one of my go-to recipes because it’s incredibly low-stress but delivers big on flavor. Casseroles are wonderfully versatile, perfect for dinner or even a savory brunch, much like this Biscuits and Gravy Breakfast Casserole. My best tip: don’t be afraid to make it your own with what you have on hand!

What You Need to Make This Recipe

The magic of this Chicken and Spinach Casserole comes from simple, wholesome ingredients. Juicy chicken breasts, fresh spinach, and a creamy trio of cheeses—cream cheese, Parmesan, and mozzarella—create a truly unforgettable sauce. The full ingredient list and measurements are in the recipe card below!

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How to Make Chicken and Spinach Casserole

Making this dish is a breeze! You’ll start by cooking your chicken and sautéing the onion and garlic. Then, you’ll create that beautiful, creamy sauce, stir everything together with cooked penne and spinach, top it with mozzarella, and bake until it’s golden and bubbly. It’s a straightforward process that leads to a deliciously rewarding meal.

Creamy Chicken and Spinach Casserole

A rich and satisfying casserole combining tender chicken, vibrant spinach, and pasta in a creamy, cheesy sauce. Perfect for a weeknight family dinner or a comforting potluck dish.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: American, Comfort Food

Calories: 565

Ingredients Equipment Method Notes

Ingredients

Main Casserole Ingredients

1 lb boneless, skinless chicken breasts cut into 1-inch cubes
1 tbsp olive oil
12 oz penne pasta or other short pasta
1 medium yellow onion finely chopped
4 cloves garlic minced
10 oz fresh spinach roughly chopped

For the Creamy Sauce

8 oz cream cheese softened and cut into cubes
1/2 cup milk whole or 2%
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1/4 tsp red pepper flakes optional
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste

For the Cheesy Topping

1.5 cups shredded mozzarella cheese

Equipment

9x13 inch Casserole Dish
Large Pot
Large Skillet
Large Mixing Bowl

Method

Preparation

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
Cook the penne pasta according to package directions until al dente. Drain well and set aside.

Cook Chicken and Vegetables

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken cubes with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the fresh spinach to the skillet in batches. Cook, stirring frequently, until all the spinach has wilted, about 3-5 minutes. Drain any excess liquid from the skillet.

Make Sauce and Assemble

Reduce the heat to low. Add the cubed cream cheese, milk, sour cream, and grated Parmesan cheese to the skillet with the spinach mixture. Stir continuously until the cream cheese has melted and the sauce is smooth and creamy.
Stir in the dried oregano, red pepper flakes (if using), salt, and black pepper. Taste and adjust seasoning as needed.
Return the cooked chicken to the skillet. Add the drained pasta and stir everything together until the chicken and pasta are fully coated in the creamy spinach sauce.

Bake the Casserole

Pour the mixture into the prepared casserole dish and spread it into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set up slightly.

Notes

Shortcut: Use 3 cups of shredded rotisserie chicken to save time on cooking the chicken. Just add it in step 8.
Spinach Tip: You can substitute a 10-ounce package of frozen chopped spinach. Thaw it completely and squeeze out as much water as possible before adding it in step 5.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through.
Variations: Feel free to add 1 cup of sliced mushrooms (sautéed with the onions) or a 14-ounce can of drained and chopped artichoke hearts for extra flavor and texture.

Pro Tips for Making This Chicken and Spinach Casserole

Over the years, I’ve learned a few things that take this dish from great to absolutely amazing. Here are a few of my favorite tips to ensure your Chicken and Spinach Casserole turns out perfectly every time.

Don’t Overcook the Chicken: When you first cook the chicken pieces, make sure they’re just cooked through. They will continue to cook in the oven, and this will keep them tender and juicy in the final casserole.
Use Freshly Grated Parmesan: It might seem like a small step, but grating your own Parmesan cheese makes a huge difference. It melts much better than the pre-shredded kind and gives the sauce a richer, nuttier flavor.
Save a Little Pasta Water: Before you drain your penne, reserve about half a cup of the starchy water. If your sauce seems a little too thick, you can stir in a tablespoon or two of the pasta water to help it reach the perfect consistency.
My Secret Trick: For an extra layer of flavor, I add a tiny pinch of ground nutmeg to the cream sauce. You won’t be able to taste it directly, but it enhances the creamy, cheesy flavors in a subtle, wonderful way. It’s a trick my grandmother taught me for all her cream-based sauces!

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Fun Variations for Chicken and Spinach Casserole

One of the things I love most about cooking is making a recipe my own! This Chicken and Spinach Casserole is a fantastic base for creativity. Here are a few variations my family enjoys:

Add Some Veggies: Feel free to toss in some sautéed mushrooms, artichoke hearts, or sun-dried tomatoes for extra flavor and texture.
Switch Up the Protein: While chicken is classic, this casserole is also delicious with cooked Italian sausage or even leftover holiday turkey. If you love hearty bakes, you should also try this Meatball Casserole!
Shortcut with Rotisserie Chicken: For a super quick weeknight meal, use shredded rotisserie chicken. It saves you the step of cooking the chicken and adds a lovely roasted flavor.
Spice It Up: If you like a little more heat, increase the red pepper flakes or add a dash of your favorite hot sauce to the cream sauce.

What to Serve With Chicken and Spinach Casserole

Because this Chicken and Spinach Casserole is such a complete meal on its own, you don’t need much to go with it. I like to keep the sides simple to let the main dish shine.

A Simple Green Salad: A crisp green salad with a light vinaigrette is the perfect fresh contrast to the rich, creamy casserole.
Garlic Bread: You can never go wrong with warm, crusty garlic bread for sopping up every last bit of that delicious sauce.
Roasted Vegetables: Simple roasted broccoli or asparagus seasoned with a little salt, pepper, and olive oil makes for a wonderful and healthy side.

How to Store Chicken and Spinach Casserole

This dish makes for fantastic leftovers! Here’s how I recommend storing your Chicken and Spinach Casserole to enjoy later.

In the Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: To reheat, you can microwave individual portions, but my favorite way is to place it back in an oven-safe dish, add a splash of milk to keep it creamy, and bake at 350°F (175°C) until warmed through. This helps bring back that freshly-baked texture.

Nutritional Benefits

This delicious Chicken and Spinach Casserole offers a wonderful balance for a family meal. You get plenty of protein from the chicken, plus vitamins and minerals from the fresh spinach, making it a comforting dish you can feel good about serving.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the sauce. This prevents the casserole from becoming watery.

Can this casserole be made ahead of time?

Yes, this is a great make-ahead meal. You can assemble the entire casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.

What is the best type of chicken to use?

I prefer using boneless, skinless chicken breasts for this recipe, but chicken thighs would also work wonderfully. You can also use pre-cooked rotisserie chicken to save some time.

Can I make this Chicken and Spinach Casserole gluten-free?

Yes, you can easily adapt this recipe to be gluten-free. Simply substitute your favorite brand of gluten-free penne pasta and follow the rest of the instructions as written.

Conclusion

There’s nothing quite like pulling a warm, bubbly casserole out of the oven. This Creamy Chicken and Spinach Casserole is more than just a recipe; it’s a way to bring comfort and connection to your dinner table with minimal fuss. I hope your family loves this hearty and delicious meal as much as mine does. Happy cooking!

Chicken and Spinach Casserole