Recipe: Chicken Spinach Pasta Bake

Chicken Parmesan Spinach Pasta Bake


Serving: 1


  • 1 lb. Gemelli pasta
  • 2 boneless, skinless chicken breasts cut up into 1-inch bite-sized pieces
  • 1 egg beaten
  • 3/4 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese divided
  • 6 tablespoons olive oil divided
  • 6 ounce bag fresh spinach chopped
  • 2 24 ounce bottles Barilla® Sauce


Preheat oven to 350 degrees F.

Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.

Boil pasta for 2 minutes less than what is directed on package. Drain and set aside.

In a shallow dish, combine the bread crumbs and Parmesan cheese and mix well.

Working in batches, coat the chicken pieces in egg and then coat completely in the bread/cheese mixture.

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Place half the chicken pieces into the skillet and cook about 2 minutes on each side until golden brown.

Remove and place on a plate covered with a paper towel. Continue process with remaining chicken, adding remaining olive oil to the skillet.

In a large bowl, combine cooked pasta, chopped spinach and 1 cup mozzarella cheese.

Add both jars of Barilla® sauce. Mix well.

Add chicken pieces and mix to coat.

Transfer mixture to the prepared baking dish.

Sprinkle with remaining cup of shredded mozzarella.

Bake for 30 minutes.


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