Incredible Caramelized Onion Spinach Chicken Pasta Bake
User Reviews
4.8
Incredible Caramelized Onion Spinach Chicken Pasta Bake
Description
The Incredible Caramelized Onion Spinach Chicken Pasta Bake begins with boiling pasta until al dente. The chicken is seasoned and cooked until no longer pink. Onions are slowly caramelized in the same pot, developing a deep golden color and sweet flavor that forms the base of the dish. Fresh spinach is added to the onions to wilt before combining with the chicken and drained pasta.
A Parmesan cheese sauce made from butter, flour, almond milk, and grated Parmesan adds creaminess and umami to the mixture. Transferred into a baking dish, the pasta is topped with a mixture of breadcrumbs and melted butter, then baked until the topping browns and the flavors meld.
This dish serves well as a comforting main course, providing protein, vegetables, and starch in one. It’s flexible for variations, such as skipping the breadcrumb topping for a quicker meal. The recipe includes freezing advice for preparing ahead and baking later.
Ingredients
- For the pasta:
- 10 ounces pasta dry; shells or rotini, fusilli, or gluten free pasta
- FOR THE CHICKEN:
- 1 tablespoon olive oil
- 1 pound chicken breast boneless, skinless, diced into ½ inch cubes
- ½ teaspoon garlic powder
- salt freshly ground
- black pepper freshly ground
- For the caramelized onions & spinach:
- ½ tablespoon olive oil or butter
- 1 yellow onion very large or 2 medium, sliced
- salt freshly ground
- black pepper freshly ground
- 10-12 ounces spinach fresh
- For the parmesan cheese sauce:
- 2 tablespoons butter
- 1/4 cup all-purpose flour or whole wheat flour or all-purpose gluten free flour
- 1 3/4 cup almond milk unsweetened, or cashew milk or regular milk
- ½ cup Parmesan Cheese grated
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- black pepper freshly ground
- For the topping:
- 1/2 cup breadcrumbs gluten free if desired
- 1 tablespoon butter
Instructions
- Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
- Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
- Cook your chicken: add ½ tablespoon olive oil to a large pot and place over medium high heat. Add in diced chicken, season with garlic powder and salt and pepper; cook for 5-7 minutes or until chicken is no longer pink. Transfer chicken to a large bowl once done cooking.
- In the same pot you cooked chicken, you can caramelize your onions: add in ½ tablespoon olive oil or butter, onions and salt and pepper; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in spinach with the onions; cook until spinach wilts. Remove from heat and transfer to the bowl with the chicken.
- In the same pot, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
- Once sauce has thickened up a bit, turn off the heat and stir in garlic powder, parmesan cheese. salt and LOTS of freshly ground black pepper.
- Next stir in cooked noodles, spinach and caramelized onions and chicken. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan and spread out.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.
Notes
- You can omit the breadcrumb topping and baking step for a quicker version that remains flavorful.
- To freeze, assemble without breadcrumbs, store in a freezer-safe container, thaw overnight before baking.
- Use either almond milk, cashew milk, or regular milk for the sauce as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 434cal | 22% |
| Carbohydrates | 50.4g | 17% |
| Protein | 27.4g | 55% |
| Fat | 15.5g | 24% |
| Saturated Fat | 6g | 30% |
| Fiber | 3.9g | 16% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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