This creamy chicken and spinach pasta bake combines grilled seasoned chicken thighs with fresh spinach and spaghetti in a rich cream sauce, topped with melted mozzarella and crispy fried onions for a satisfying comfort-food casserole.
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In a large bowl, toss the chicken thighs with 3 tablespoons of olive oil and the sweet BBQ rub until evenly coated.
Cook the chicken on a hot griddle or in a large skillet over medium-high heat until fully cooked and slightly charred. Set aside.
While the chicken cooks, prepare the sauce. In a very large mixing bowl, combine the cream of chicken soup and sour cream.
Add the fresh spinach and 2 cups of shredded mozzarella to the sauce mixture and stir to combine.
Once the chicken has cooled slightly, chop it into bite-sized pieces.
Add the chopped chicken and the cooked, drained spaghetti to the sauce mixture.
Using your hands or large spoons, mix everything together thoroughly until the pasta is fully coated.
Grease a large casserole dish or hotel pan with 1 tablespoon of olive oil.
Transfer the pasta mixture to the prepared dish and spread it into an even layer.
Top the casserole with the remaining 2 cups of shredded mozzarella cheese.
Sprinkle the crispy fried onions evenly over the cheese layer.
Bake in a preheated oven until hot, bubbly, and golden brown on top.
Let the casserole rest for a few minutes before slicing and serving. Optionally, serve with a side of mixed greens and vinaigrette.
Cover and refrigerate leftovers for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions.
9x13 baking dish · grill or grill pan
Yes, boneless skinless chicken breasts work, but thighs stay juicier during baking. If using breasts, reduce baking time by 5–10 minutes to prevent drying.
Assemble the casserole up to 24 hours ahead, cover with foil, and refrigerate. Add 10–15 minutes to baking time if baking from cold.
Add the fried onions in the final 5–10 minutes of baking, or sprinkle them on top just before serving for maximum crispness.
Yes, freeze unbaked or after baking for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F for 25–30 minutes.
Greek yogurt (plain, full-fat) or a mix of cream cheese thinned with milk work well; both create a similar creamy texture.
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