Creamy Chicken Florentine Pasta Bake Recipe

This Chicken Florentine Pasta Casserole is a simple, comforting meal made with easy-to-find ingredients and creamy, cheesy flavors that the whole family will enjoy.

If you enjoy quick pasta dinners, try other comforting recipes like one-pot beef and garlic pasta, homemade hamburger helper, or a creamy chicken orzo—each makes a satisfying weeknight meal.

Before You Get Started

Follow a few simple tips to ensure the creamiest, best-textured casserole.

USE HALF AND HALF: Half-and-half gives the sauce a rich, silky texture. Lower-fat milks are more likely to break or separate and won’t be as satisfying.

DON’T OVERCOOK THE PASTA: The pasta finishes cooking in the sauce and the oven. Pull it from boiling a minute or two before al dente to avoid a mushy result.

RESERVE SOME PASTA WATER: Save a cup of the starchy cooking water. If the sauce becomes too thick, a few tablespoons will help thin and emulsify it without diluting flavor.

How To Make Chicken Florentine Pasta Casserole

MAKE THE SAUCE: While the pasta cooks, sauté the diced onion in melted butter until softened. Add garlic and cook briefly, then stir in flour to form a roux. Whisk in the half-and-half until smooth and cook until the sauce thickens.

Pro tip: Any short pasta works well—penne, farfalle, shells, or orecchiette are all good choices.

COMBINE THE INGREDIENTS: Remove the sauce from heat and stir in 1 cup of shredded mozzarella until melted. Fold in the drained pasta, fresh spinach, cooked chicken, halved cherry tomatoes, and grated Parmesan. If the sauce seems too thick, add a few tablespoons of reserved pasta water until you reach the desired consistency. If it’s too thin, simmer a minute longer; it will thicken as the pasta absorbs some liquid.

BAKE: Transfer the mixture to a lightly greased 9×13 baking dish. Sprinkle the remaining mozzarella over the top and bake at 350°F for 20–25 minutes, until hot, bubbly, and the cheese is melted and lightly golden.

How To Cook The Perfect Pasta

• Use a large pot with plenty of water so the pasta can move freely and won’t stick together.
• Stir pasta right after adding it to boiling water to prevent clumping.
• Salt the water generously—this is your primary chance to season the pasta itself.
• Check for doneness a minute or two early. For this casserole, cook the pasta slightly under al dente since it will finish cooking in the sauce and oven.

Tips and Suggestions

STORAGE: Enjoy this casserole fresh from the oven for the best texture. Store leftovers in an airtight container in the refrigerator for 3–4 days; note the pasta will firm up and dry slightly as it sits.

FREEZING: Freezing is not recommended—pasta-based casseroles often turn gummy or mushy after thawing.

VEGGIE OPTIONS: Add mushrooms, kale, or other vegetables if you like. Keep in mind extra produce may change how full your baking dish becomes.

WINE OPTION: For extra depth, replace some of the half-and-half with a splash of dry white wine when making the sauce.

Serving Suggestions

Serve this casserole with a simple side salad and warm breadsticks or buttery biscuits. Roasted green beans or a light Greek salad also pair well. Finish the meal with a bright dessert like lemon bars or strawberry chocolate chip cookies for a sweet contrast.