This pasta bake is one of my all-time favorite dishes! It's also one of my favorite go-tos when I am taking a meal to friends or family (i.e. after a baby arrives, a surgery, etc.). It's so easy to throw together and is just simply delicious. I always get asked for the recipe, so I thought I would share with you all here!
2-3 cups cooked chicken*
½ box rigatoni
1 tbsp extra virgin olive oil
½ yellow onion, diced
1 garlic clove, minced
1 can basil, garlic & oregano diced tomatoes
1 container chive & onion cream cheese
1 cup frozen spinach, thawed (optional)
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
½ tsp each of salt & pepper, plus additional for seasoning chicken
Dash of red pepper flakes
Set oven to 375°.
Cook pasta according to package directions.
While pasta is cooking, heat oil (on medium heat) in a small skillet. Saute onion for 3-4 minutes, add in garlic and cook an additional minute. Set aside.
Drain pasta, pour into large mixing bowl. Add in onion, tomatoes (undrained), cream cheese, chicken, ½ cup mozzarella, salt, pepper & red pepper flakes. Mix together.
Pour into 9x11 baking pan, spread remaining mozzarella & paremsan on top, cover with foil and cook for 30 minutes. Remove foil and cook for an additional 15-20 minutes, or until cheese is bubbly. Serve with bread & salad -- enjoy, y'all!
*How I bake my chicken: Set oven to 375 . Place foil on a baking sheet and put chicken on top. Spread a little evoo + salt + pepper + garlic powder (optional) on chicken and roast for 30-40 minutes (depending on size of chicken breasts). For a quicker alternative, use 2-3 cups cut up rotisserie chicken from the store!
Adapted from Southern Living Magazine.