If you are craving a cozy, satisfying meal that combines the heartiness of chicken with the comforting stretch of melted cheese, this Chicken Pasta Bake with Spinach, Bacon, and Three Cheeses Recipe is exactly what you need. Bursting with layers of flavor—from tender chicken thighs to the smoky crunch of streaky bacon, balanced by fresh spinach and a luscious blend of mozzarella, parmesan, and creamy cheese—this dish feels like a warm embrace on a plate. It’s simple enough for a family dinner yet impressive for company, capturing the magic of a homemade baked pasta that everyone will adore.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, coming together to create a dish that’s rich in texture, vibrant in color, and packed with comforting flavors. From the tender chicken thighs to the fresh baby spinach and the trio of cheeses, each element is essential.
- 500g / 1 lb chicken thighs: Cut into bite-size pieces to keep every forkful moist and flavorful.
- 1/2 tsp cooking/kosher salt: Brings out the natural flavors of the chicken and sauce.
- 1/4 tsp black pepper: Adds a gentle warmth without overpowering the dish.
- 1/2 tsp garlic powder: Enhances the savory depth of the chicken seasoning.
- 2 tsp Italian herb mix: A fragrant blend that elevates the entire bake with classic Mediterranean notes.
- 300g/10oz rigatoni: The perfect pasta shape for holding onto all the sauce and cheese.
- 2 tsp salt: For seasoning the boiling water to ensure perfectly seasoned pasta.
- 5 slices streaky bacon: Crisped to add a smoky, crunchy counterpoint to the creamy cheese and tender chicken.
- 1/2 onion, finely chopped: Builds a sweet, aromatic base for the sauce.
- 2 garlic cloves, minced: Adds punchy flavor that melds beautifully with the tomato and herbs.
- 1 1/2 tsp dried oregano: Introduces an earthy herbal tone that complements the Italian herb mix.
- 1/2 tsp chili flakes: Just enough kick to awaken your palate without overwhelming.
- 1/2 cup chardonnay or other dry white wine: Adds brightness and a subtle fruitiness to the tomato sauce.
- 2 tbsp tomato paste: Concentrates the tomato flavor for a rich, robust sauce.
- 700g / 24oz tomato passata: The silky base that envelops every ingredient with luscious tomato goodness.
- 1/2 cup water: Perfect for loosening the sauce without diluting the flavor.
- 1 tsp cooking/kosher salt: To season the sauce at just the right balance.
- 1/2 tsp black pepper: For warmth and flavor layering in the sauce.
- 3 tomatoes, cut into wedges and halved: Add fresh bursts of sweetness and brightness throughout the dish.
- 2 big handfuls baby spinach: Offers lovely green color and a tender texture that wilts gently into the bake.
- 2 cups shredded mozzarella: Melts beautifully for creamy, gooey goodness on top.
- 1/2 cup finely shredded parmesan: Brings a nutty, salty finish that turns golden in the oven.
How to Make Chicken Pasta Bake with Spinach, Bacon, and Three Cheeses Recipe
Step 1: Preheat the Oven and Prepare Pasta
Start by heating your oven to 180°C (350°F, 160°C fan). Meanwhile, cook your rigatoni in plenty of salted boiling water according to the package directions. Once al dente, drain and give it a quick rinse with cold water to stop the cooking process and prevent sticking. Set the pasta aside so it’s ready to soak up all the lovely sauce later.
Step 2: Season and Prep the Chicken
In a bowl, toss your chicken thighs with salt, pepper, garlic powder, and Italian herb mix. This simple seasoning preps your chicken pieces to have maximum flavor after cooking. Each piece will be juicy and imbued with classic Italian seasoning.
Step 3: Crisp Up the Bacon
Using a large non-stick pan placed on medium-high heat but starting cold, place the bacon slices in the pan. As the pan heats, the fat will start to render and the bacon will cook in its own delicious oils, crisping up beautifully. Once golden, remove and drain on paper towels. When cool, chop into small pieces to scatter through the bake later.
Step 4: Cook the Chicken to Perfection
Add olive oil to the bacon fat if needed so you have about a tablespoon of fat cooking your chicken. Increase the heat to high and add the seasoned chicken. Sear it quickly for about 3 minutes until the outside is golden but the inside remains tender and not fully cooked through. Remove the chicken with a slotted spoon and set aside with all those tasty juices.
Step 5: Build the Sauce
In the same pan, add minced garlic and finely chopped onion. Sauté for about a minute until fragrant, then add chili flakes and oregano. Let it cook a couple of minutes until the onion goes translucent. Pour in the dry white wine and stir, letting it reduce until mostly evaporated—this step adds a lovely depth of flavor. Stir in the tomato paste and cook for another minute, intensifying its tangy richness. Add the tomato passata and water, stir well, then season with salt and pepper. Finally, return the chicken along with any collected juices to the pan, mixing and simmering gently for 5 minutes to marry the flavors.
Step 6: Combine Pasta, Bacon, Spinach, and Tomatoes
Toss the baby spinach, halved tomato wedges, cooked rigatoni, and crisp bacon into the sauce. Give it all a good mix to distribute evenly. The spinach will start wilting slightly, and the tomatoes will lend bursts of freshness.
Step 7: Assemble and Bake
Transfer everything into a greased 23 x 33cm (9 x 13 inch) baking dish. Spread the mixture out evenly. Then, generously sprinkle shredded mozzarella all over, followed by a shower of parmesan. Pop the dish into your preheated oven and bake for 25 minutes, or until the cheese melts into bubbling golden deliciousness.
Step 8: Rest and Serve
Allow your Chicken Pasta Bake with Spinach, Bacon, and Three Cheeses Recipe to stand for 5 minutes after baking. This lets everything settle, making it easier to serve up generous, hearty portions packed with flavor and cheesy goodness.
How to Serve Chicken Pasta Bake with Spinach, Bacon, and Three Cheeses Recipe
Garnishes
For extra freshness, sprinkle freshly chopped basil or parsley over the top just before serving. A few thin slices of ripe avocado on the side can offer a creamy contrast, and a light drizzle of good olive oil adds a silky finish.
Side Dishes
This pasta bake pairs wonderfully with crisp green salads—think peppery arugula or a simple mixed leaves salad with a lemon vinaigrette. Garlic bread or crusty baguette rounds out the meal perfectly, ideal for soaking up every last bit of the savory sauce.
Creative Ways to Present
For a casual gathering, serve the pasta bake straight from the dish family-style so everyone can dig in. Alternatively, scoop individual portions into small ramekins for a charming dinner party presentation that feels extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pasta Bake with Spinach, Bacon, and Three Cheeses Recipe keeps well refrigerated in an airtight container for up to 3 days. The flavors actually amplify as they rest, making cold or reheated portions equally delicious.
Freezing
This bake freezes beautifully. After baking and cooling completely, portion it into freezer-safe containers or bags, then freeze for up to 3 months. It’s a fantastic way to have a hearty homemade meal ready for busy nights.
Reheating
Reheat leftovers covered in the microwave or in an oven set to 180°C (350°F) until warmed through. If reheating from frozen, thaw overnight in the fridge first for even heating and to preserve texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but keep in mind they can be leaner and dry out faster. Adjust cooking time accordingly and keep an eye to retain moisture.
What cheeses make up the “three cheeses”?
This recipe uses mozzarella for gooey meltiness, parmesan for sharp nuttiness, and the initial bake’s sauce naturally includes creamy elements from the combined cheeses, creating depth and richness.
Is it okay to skip the wine in the sauce?
Yes, you can omit the wine if you prefer or need to avoid alcohol. Substitute with a little chicken broth or water—though wine adds a lovely complexity to the dish’s flavor.
Can I make this recipe vegetarian?
For a vegetarian version, omit the chicken and bacon, and add hearty veggies like mushrooms, zucchini, or eggplant. Consider using a pesto or cream-based sauce to complement the three cheeses.
What pasta shapes work best for this bake?
Rigatoni, penne, elbow macaroni, or shell pasta all work great. Look for shapes that hold sauce well to ensure every bite is flavorful and satisfying.
Final Thoughts
I cannot recommend this Chicken Pasta Bake with Spinach, Bacon, and Three Cheeses Recipe enough for anyone looking to create a meal that feels both indulgent and homey. It’s a dish that brings people together, fills the kitchen with irresistible aromas, and serves up comfort with every cheesy, savory bite. Give it a try, and you might just find your new favorite go-to dinner!
Print
Chicken Pasta Bake with Spinach, Bacon, and Three Cheeses Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
A comforting and hearty chicken pasta bake featuring tender chicken thighs, crispy bacon, and a rich tomato-based sauce with fresh spinach and tomatoes, all topped with a golden layer of mozzarella and parmesan cheese.
Ingredients
Chicken and Seasonings
- 500g / 1 lb chicken thighs, cut into small bite size pieces
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 tsp Italian herb mix (any store-bought type)
Pasta
- 300g / 10oz rigatoni (or penne, elbow macaroni, shells or similar)
- 2 tsp salt (for cooking pasta)
Bacon and Vegetables
- 5 slices streaky bacon
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tsp dried oregano
- 1/2 tsp chilli flakes / red pepper flakes
- 1/2 cup chardonnay or other dry white wine
- 2 tbsp tomato paste
- 700g / 24oz tomato passata
- 1/2 cup water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 3 tomatoes, cut into 8 wedges then halved
- 2 big handfuls baby spinach (or bite size kale)
Cheese Toppings
- 2 cups mozzarella, shredded
- 1/2 cup (tightly packed) parmesan, finely shredded
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) fan forced to prepare for baking the pasta dish.
- Cook Pasta: Boil a large pot of salted water with 2 teaspoons of salt. Cook rigatoni according to the package instructions until al dente. Drain and rinse briefly under cold water to stop cooking and set aside.
- Season Chicken: In a bowl, toss the chicken thighs with cooking salt, black pepper, garlic powder, and Italian herb mix until evenly coated.
- Crisp Bacon: Place the bacon slices in a cold large non-stick pan over medium-high heat. Allow the fat to render slowly, cooking bacon until light golden and crisp. Remove bacon to paper towels to drain, then chop into 1cm pieces. Leave the bacon fat in the pan.
- Sizzle Chicken: Add olive oil to the bacon fat in the pan to ensure there is at least 1 tablespoon of fat. Increase heat to high and cook chicken for about 3 minutes until lightly golden outside but still slightly pink inside. Remove chicken to a bowl using a slotted spoon.
- Prepare Sauce: In the same pan with bacon fat and oil, cook minced garlic and finely chopped onion for 1 minute until fragrant. Add chilli flakes and oregano, cooking for 2 minutes until onion softens. Pour in white wine and simmer rapidly for 1 to 2 minutes until mostly evaporated. Stir in tomato paste and cook for 1 minute to intensify flavor. Add tomato passata and use water to rinse out the passata bottle, adding that as well. Season with salt and pepper. Return chicken along with any juices from the bowl back to the pan. Mix and gently simmer for 5 minutes over medium heat.
- Toss Ingredients: Add baby spinach, cut tomatoes, cooked pasta, and crispy bacon pieces to the sauce. Toss everything well to combine evenly.
- Assemble Bake: Transfer the pasta mixture into a 23 x 33 cm (9 x 13 inch) baking dish. Evenly top with shredded mozzarella followed by a sprinkle of finely shredded parmesan cheese.
- Bake: Place the dish in the preheated oven and bake for 25 minutes until the cheese is melted with some golden brown spots.
- Serve: Let the pasta bake stand for 5 minutes before serving to allow it to settle and enhance flavors.
Notes
- Note 1: Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Note 2: Using an unheated pan for bacon allows the fat to render slowly for crispier bacon and better flavor.
- Note 3: Tomato passata provides a smooth tomato base; crushed tomatoes or a thick marinara can be substituted.
