Dump-and-Bake Chicken Florentine Pasta

Square overhead image of a pan of chicken florentine pasta.

5 from 1 vote

Dump-and-Bake Chicken Florentine Pasta

An easy chicken Florentine pasta casserole comes together in just 10 minutes, and then the oven does the work!

Course Dinner

Cuisine American, Italian

Keyword Chicken Florentine, chicken florentine pasta, chicken florentine pasta recipe, chicken florentine pasta with frozen spinach, Chicken Pasta Bake

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 454kcal

Author Blair Lonergan

Ingredients

1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) extra large jar Alfredo sauce (approximately 2 ½ cups total)
3 cups chicken broth
1 (14.5 ounce) can petite-diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed, with all of the liquid squeezed out
2 teaspoons minced, pressed, or grated garlic (about 2 large cloves)
2 cups diced rotisserie chicken, or other cooked, diced chicken (see my notes below if you prefer to start with 1 lb. of raw, boneless, skinless chicken breast or chicken thighs)
2 cups shredded mozzarella or Italian blend cheese
¼ cup chopped or torn fresh basil leaves
Optional: Parmesan cheese

Instructions

Preheat oven to 425°F (220°C).
In a 9 x 13-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, tomatoes, spinach, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, the cooking time will vary based on your oven and on the type of dish that you use. If it’s still too hard after 30 minutes, just cover the dish and return to the oven for 10-15 more minutes, or until the pasta is al dente. Then move on to the next step.
Stir in the chicken, and sprinkle the cheese over top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Garnish with chopped fresh basil and grated Parmesan right before serving.

Notes

Purchase an extra-large jar of Alfredo sauce (22 ounces). If you can't find the 22-ounce jar, then use 1 ½ 15-ounce jars.

Make sure that you squeeze as much liquid as possible out of the spinach before adding it to your pasta. I find that it's easiest to place the thawed spinach in a dish towel and wring out all of the water over the sink.

If you prefer to start with raw chicken, you will need 1 lb. of raw, boneless, skinless chicken breasts or chicken thighs. Dice the chicken into bite-size pieces and add it to the dish at the beginning (with the uncooked pasta). The meat will be done by the time the pasta is tender.

Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed.

Be careful not to overbake the casserole or the pasta will become mushy.

Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!

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