Creamy Baked Pasta with Chicken & Spinach
Very easy
Camille U.
Camille U.

Creamy Baked Pasta with Chicken & Spinach

Prep Time

2 minutes
Prep time

Cooking

32 minutes
Cook time

Calories

693 cal.
Per serving

Ingredients for 1

Pasta (fusilli or rotini)

80 g

Pasta (fusilli or rotini)

Chicken breast (deli slices)

2 slices

Chicken breast (deli slices)

Spinach (fresh)

150 g

Spinach (fresh)

Sheep's milk

125 ml

Sheep's milk

Flour (all-purpose)

13 g

Flour (all-purpose)

Butter

13 g

Butter

Parmesan (grated)

30 g

Parmesan (grated)

Utensils

Stovetop, Frying pan, Pot (small), Oven

recipe

  • Step 1
    Preheat the oven to 200°C. In a saucepan of boiling salted water, cook the pasta according to the package instructions. Drain when cooked.
  • Step 2
    Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Add the spinach. Cover and cook for 4 to 5 minutes. Season with salt and pepper and set aside.
  • Step 3
    Meanwhile, prepare the béchamel sauce: in a saucepan, add the butter and melt it over low heat. Add the flour and mix quickly.
  • Step 4
    Add the milk, stirring until you get a slightly thick pancake batter texture. Season with salt and pepper, and mix. Set aside.
  • Step 5
    In an ovenproof dish, mix: pasta, spinach, chicken breast torn into pieces, béchamel sauce and half of the parmesan.
  • Step 6
    Sprinkle with the remaining parmesan and bake for 15 to 20 minutes at 200°C.
  • Step 7
    Once the cheese is melted and golden brown, remove the dish from the oven. Serve immediately; it's ready!