Easy Caramelized Onion Spinach Chicken Pasta Bake Recipe
This Easy Caramelized Onion Spinach Chicken Pasta Bake is a comforting and flavorful casserole combining tender pasta shells, juicy diced chicken, sweet caramelized onions, fresh spinach, and a creamy parmesan cheese sauce. Topped with a golden buttery breadcrumb crust and baked to perfection, it’s an ideal weeknight dinner that satisfies the whole family with rich flavors and hearty textures.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Pasta Bake
- Method: Baking
- Cuisine: American
Ingredients
For the pasta:
- 10 ounces dry pasta shells (or rotini, fusilli, or gluten-free pasta)
For the chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, diced into ½ inch cubes
- ½ teaspoon garlic powder
- Freshly ground salt and pepper, to taste
For the caramelized onions & spinach:
- ½ tablespoon olive oil or butter
- 2 large yellow onions, sliced
- Freshly ground salt and pepper, to taste
- 10-12 ounces fresh spinach (about 2 (5-ounce) bags)
For the parmesan cheese sauce:
- 3 tablespoons salted butter
- ¼ cup all-purpose flour (or whole wheat flour or gluten-free flour)
- 2 cups 2% or whole milk (or unsweetened almond milk)
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
For the topping:
- ½ cup panko bread crumbs (gluten-free if desired)
- 1 tablespoon salted butter, melted
Instructions
- Prep your pan: Preheat your oven to 350°F (175°C). Spray a 2-quart baking dish or an 11×7 inch baking pan with nonstick cooking spray or grease it with olive oil or butter.
- Cook the pasta: Boil the pasta shells in salted water according to package directions until al dente. Drain well and set aside.
- Cook the chicken: Heat ½ tablespoon olive oil in a large pot over medium-high heat. Add the diced chicken, season with garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until no longer pink inside. Transfer cooked chicken to a large mixing bowl.
- Caramelize the onions and spinach: In the same pot, add ½ tablespoon olive oil or butter, sliced onions, salt, and pepper. Cook over medium heat, stirring occasionally, checking every 5 minutes until onions are deeply golden and caramelized, approximately 25-30 minutes. If the onions begin to stick or brown too fast, reduce heat or add a splash of water or white wine to deglaze. Once caramelized, reduce heat to low, stir in the fresh spinach and cook ~2 minutes until wilted. Remove from heat and add onion-spinach mixture to the bowl with the chicken.
- Make the parmesan cheese sauce: In the now-empty pot, melt 3 tablespoons butter over medium heat. Whisk in a small amount of the flour first, then gradually add the milk alternately with the rest of the flour, whisking continuously to avoid lumps. Bring to a boil, then reduce to a simmer and stir occasionally until sauce thickens, about 5 minutes. Remove from heat and stir in grated parmesan, garlic powder, kosher salt, and generous freshly ground black pepper.
- Assemble the pasta bake: Add the cooked pasta, caramelized onions and spinach, and chicken into the sauce. Stir gently to combine and season again with salt and pepper to taste. Pour the mixture into the prepared baking dish and spread evenly.
- Bake: In a small bowl, mix panko bread crumbs with melted butter. Sprinkle evenly over the top of the casserole. Bake in preheated oven for 25 minutes, or until the breadcrumb topping is golden and crispy. Remove from oven and let cool for a few minutes before serving. Serves 6.
Notes
- To make this gluten-free, use gluten-free pasta, gluten-free flour, and gluten-free bread crumbs.
- You can omit the bread crumb topping and baking step for a quicker meal; the pasta bake will still be delicious.
- For a little crunch without bread crumbs, sprinkle crumbled crackers or toasted breadcrumbs on top before serving.
- This dish freezes well. To freeze, prepare the casserole through assembly but do not add the breadcrumb topping or bake. Place in a freezer-safe container, cover, and freeze. Thaw overnight in the refrigerator and bake as directed with the topping before serving.
