Chicken and Pasta Bake with Spinach and Tomatoes

Name: Chicken and Pasta Bake with Spinach and Tomatoes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 680 g skinless chicken breast; 340 g whole wheat short pasta; 510 g cherry tomatoes; 142 g baby spinach; 147 g Boursin cheese with herbs; 140 g Fontina cheese, shredded; 120 ml half-and-half cream; 27 g olive oil; 3 pcs garlic; 60 ml fresh basil leaves; 15 ml Italian herbs; 5 ml garlic powder; 5 ml Calabrian chili; 3.75 ml salt; 1.25 ml black pepper

A flavorful pasta bake featuring tender chicken breast, cherry tomatoes, spinach, and a creamy Boursin and Fontina cheese sauce.

Total: 1 h 10 min
Servings: 6
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 576
Protein: 49 g
Fat: 24 g
Carbs: 44 g

Ingredients

for 6 servings

skinless chicken breast680 g
whole wheat short pasta340 g
cherry tomatoes510 g
baby spinach142 g
Boursin cheese with herbs147 g
Fontina cheese, shredded140 g
half-and-half cream120 ml
olive oil27 g
garlic3 pcs
fresh basil leaves60 ml
Italian herbs15 ml
garlic powder5 ml
Calabrian chili5 ml
salt3.75 ml
black pepper1.25 ml

Method

8 steps

Preheat oven to 200°C.
In a 23x33 cm baking dish, combine olive oil, tomatoes, minced garlic, spices, salt, and pepper.
Place Boursin in the center and arrange chicken breasts around it. Bake for 17–20 minutes, turning chicken halfway.
Meanwhile, boil pasta until al dente, adding spinach in the last 30 seconds. Reserve some pasta water before draining.
Remove chicken, shred with forks, and return to the dish.
Add pasta, spinach, cream, basil, 55g of Fontina, and a splash of pasta water. Toss to combine.
Top with remaining Fontina and bake for another 10–15 minutes. Broil for 1–2 minutes if desired.
Rest for 5 minutes before serving.