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–+ servings

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine Italian
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

  • 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

  • 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

  • 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

  • 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

  • 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

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

Bake

  • Transfer the mixture into a greased 9x13-inch baking dish.
    Sprinkle the remaining Fontina and Parmesan cheeses on top.

Cook

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

Cool and Serve

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