Six Cheese Chicken Pasta Bake

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This Six Cheese Chicken Pasta Bake is easy and cheesy!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

16 oz pasta I used Mezzi Rigatoni
2 tablespoons olive oil
1 lb. boneless skinless chicken breasts cut into bite-sized pieces
1 medium onion chopped
1 red bell pepper seeded and chopped
4 - 6 cloves garlic minced
1 cup packed spinach tough stems removed and leaves chopped
1 can petite diced tomatoes 14.5 oz.
1 can tomato sauce 8 oz.
1 container plain Greek yogurt 5.3 oz.
2 cups Sargento® Chef Blends™ Shredded 6 Cheese Italian 8 oz., divided
1 cup reserved pasta water get this after you boil the noodles, but before you drain the pasta
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper flakes
1 teaspoon granulated sugar
Salt and pepper to taste
Chopped parsley for garnish (optional)

Preheat oven to 350°F. Grease a 9x13-inch casserole dish and set aside.
Cook pasta according to package directions, reserving one cup of water. Drain pasta and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until chicken is no longer pink. Add the onion, red bell pepper, garlic and spinach. Cook, stirring occasionally, until the onion, bell pepper are soft and the spinach begins to wilt, about 3-5 minutes. Remove from the heat.
To the chicken and vegetable mixture, add the tomatoes, tomato sauce, Greek yogurt, 1 cup of cheese, reserved cooking water, Italian seasoning, red pepper flakes and sugar. Season with salt and pepper to taste. Stir to combine. Add the cooked pasta and stir to combine.
Transfer the pasta mixture to the prepared casserole dish. Sprinkle with remaining cheese. Cover with aluminum foil.
Bake covered in preheated oven for 30 minutes. Uncover the dish and bake an additional 10 minutes or until the cheese is slightly browned and melted.
Sprinkle with chopped parsley before serving, if desired.