Looking for a comforting and delicious dinner that’s easy to make?

This Italian Fontina Chicken & Pasta Bake is a creamy, cheesy delight that’s perfect for any occasion.

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Combining tender chicken, flavorful vegetables, and a rich Fontina cheese sauce with pasta, this dish is baked to golden perfection, making it a satisfying meal for family and friends.

With its blend of simple ingredients and robust flavors, this recipe is sure to become a favorite in your kitchen.

Ingredients

• 2 cups uncooked penne pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 2 cups shredded Fontina cheese
• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons butter

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Instructions

Step 1: Preheat Oven

• Set your oven to 375°F (190°C).
• Cook the penne pasta according to the package directions, then drain and set it aside.

Step 2: Cook the Chicken

• Heat olive oil in a large skillet over medium-high heat.
• Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning.
• Cook the chicken, stirring occasionally, until it’s browned and fully cooked, about 7-10 minutes.

Step 3: Add Vegetables

• Toss the baby spinach and cherry tomatoes into the skillet with the chicken.
• Cook for about 3 minutes, until the spinach is wilted and the tomatoes are slightly softened.
• Remove the skillet from the heat.

Step 4: Prepare the Cheese Sauce

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes until it’s lightly browned.
• Gradually add the milk and heavy cream while whisking continuously until the sauce thickens and starts to bubble.

Step 5: Add Cheese

• Reduce the heat to low and stir in 1 1/2 cups of Fontina cheese and 1/2 cup of Parmesan cheese.
• Continue stirring until the cheese is melted and the sauce is smooth.

Step 6: Mix Everything Together

• In a large bowl, combine the cooked pasta, chicken and vegetable mixture, and the cheese sauce.
• Stir until everything is evenly coated.

Step 7: Bake

• Transfer the mixture into a greased 9×13-inch baking dish.
• Sprinkle the remaining Fontina and Parmesan cheeses on top.

Step 8: Cook

• Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Step 9: Cool and Serve

• Let the dish cool for a few minutes before serving.
• Enjoy this rich and satisfying Fontina Chicken & Pasta Bake!

FAQs

Can I use a different type of cheese?

Yes, you can substitute Fontina cheese with other melting cheeses like Gruyère or mozzarella if you prefer. The flavor will be slightly different, but it will still be delicious.

Can I make this dish ahead of time?

Yes, you can prepare the casserole up to a day in advance. Assemble it, cover it tightly, and refrigerate. When ready to bake, just add a few extra minutes to the cooking time.

Simple Italian Fontina Chicken & Pasta Bake

This Italian Fontina Chicken & Pasta Bake features tender chicken, creamy Fontina cheese sauce, and vegetables mixed with pasta, all baked to a golden perfection.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

• ▢ 2 cups uncooked penne pasta
• ▢ 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
• ▢ 2 tbsp olive oil
• ▢ Salt and pepper to taste
• ▢ 1 tsp garlic powder
• ▢ 1 tsp Italian seasoning
• ▢ 2 cups baby spinach
• ▢ 2 cups cherry tomatoes halved
• ▢ 2 cups shredded Fontina cheese
• ▢ 1 cup grated Parmesan cheese
• ▢ 1 cup heavy cream
• ▢ 1 cup milk
• ▢ 2 tbsp all-purpose flour
• ▢ 2 tbsp butter

Instructions

Preheat Oven

1. Set your oven to 375°F (190°C).

   Cook the penne pasta according to the package directions, then drain and set it aside.

Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.

   Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning.

   Cook the chicken, stirring occasionally, until it's browned and fully cooked, about 7-10 minutes.

Add Vegetables

1. Toss the baby spinach and cherry tomatoes into the skillet with the chicken.

   Cook for about 3 minutes, until the spinach is wilted and the tomatoes are slightly softened.

   Remove the skillet from the heat.

Prepare the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat.

   Whisk in the flour and cook for 1-2 minutes until it’s lightly browned.

   Gradually add the milk and heavy cream while whisking continuously until the sauce thickens and starts to bubble.

Add Cheese

1. Reduce the heat to low and stir in 1 1/2 cups of Fontina cheese and 1/2 cup of Parmesan cheese.

   Continue stirring until the cheese is melted and the sauce is smooth.

Mix Everything Together

1. In a large bowl, combine the cooked pasta, chicken and vegetable mixture, and the cheese sauce.

   Stir until everything is evenly coated.

Bake

1. Transfer the mixture into a greased 9×13-inch baking dish.

   Sprinkle the remaining Fontina and Parmesan cheeses on top.

Cook

1. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Cool and Serve

1. Let the dish cool for a few minutes before serving.

   Enjoy this rich and satisfying Fontina Chicken & Pasta Bake!

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