Cheesy Chicken Spinach Pasta Salad Recipes

CHEESY CHICKEN PASTA

Steps:

• Saute the onion: Heat the olive oil in a large skillet or dutch oven over medium heat. Add the onion and cook till translucent.
• Brown the chicken: Add the chicken and season with salt and pepper and cook through until browned. Stir in the garlic and cook till aromatic for about 1 minute.
• Combine the cheesy chicken pasta: Add the pasta, chicken broth, milk, stir and bring to a boil. Reduce the heat, cover and simmer for 15 - 20 minutes or until the pasta is cooked. Uncover and if there's any more liquid cook for another 5 minutes or until all the liquid has cooked off.
• Finish the dish: Remove from heat, stir in the cream cheese till creamy and melted. Add the spinach, mozzarella and Parmesan cheese. Stir until all the cheese melts and the spinach wilts. Serve while warm.
• Serve while warm.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat.
• Cook the chicken until no pink is showing.
• Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
• Pour in the cream and bring to a boil.
• Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
• Enjoy!

CHEESY PASTA SALAD

Steps:

• In a large bowl, combine chicken, pasta, cheese, celery and grapes. In a small bowl, combine next seven ingredients. Pour over chicken mixture and toss to coat. Cover and chill until ready to serve; toss with pecans.

SIMPLE CHEESY PASTA BAKE RECIPE WITH CHICKEN, BACON AND SPINACH

Steps:

• Preheat the oven to 375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on medium heat, in a large skillet. Add the chicken, and cook until just sealed - about 5 minutes. Add the onion and cook for a further 3-4 minutes until the onion is softened. Add the bell peppers, along with the salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
• Stir in the canned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach, and cooked bacon. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with parsley before serving.

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
• Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

CHEESY CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
• Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
• Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).

CHEESY CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
• Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
• While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
• Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
• Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.