Published: Last Updated: by Marye 1304 words. | About 7 minutes to read this article.
Easy Ricotta Chicken Pasta Casserole recipe is creamy, cheesy & packed with chicken, pasta & spinach—perfect family meal for busy weeknights.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Jump to Recipe
If you're one of the millions of people that love my ricotta chicken you'll want to try this cheesy, easy casserole recipe.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
- 🗝️ Key takeaways
- 🧾 Ingredients
- 📖Variations
- 🔪 Instructions
- 🍴 Equipment
- 🥫 How to store leftovers
- Expert tip:
- 💭 Things to know
- 👩🍳 FAQs
- 📚 Related recipes
- 🍽️ Serve with...
- 📞 The last word
- 📖 Recipe
- 💬 Comments
🗝️ Key takeaways
- Ricotta chicken pasta casserole is a delicious recipe made with simple ingredients the whole family will love!
- Ready in less than an hour, this easy pasta recipe is perfect for a busy weeknight meal.
- Removing the foil from your casserole after 20 minutes of baking allows the cheese to melt and the top to turn a delicious golden brown.
Tender chicken, al dente pasta, fresh spinach, and creamy ricotta cheese bubble away in flavorful pasta sauce to create a cheesy meal that’s simply irresistible.
Based on a viral classic, this chicken recipe is one of my new favorite one-pot pasta dishes!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖Variations
- You can also use cooked skinless chicken breasts or skinless chicken thighs instead of rotisserie chicken.
- Fresh spinach is best, but frozen spinach will do in a pinch. Just make sure you thaw and thoroughly drain it first.
- You’re welcome to substitute the mozzarella with other melty cheeses like Monterey jack, Colby jack, or pepper jack for a slight kick.
- Any medium-sized pasta will work in this cheesy pasta recipe, such as ziti, rotini, farfalle (bowtie), or rigatoni.
- You can make Italian seasoning yourself with a blend of dried basil, oregano, thyme, rosemary, marjoram, parsley, sage, savory, garlic powder, onion powder, and optional red pepper flakes.
- Add a little bit of lemon zest and fresh lemon juice to brighten up the flavors.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Cook pasta, drain, and set aside.
Mix spinach, chicken, cheeses, Italian seasoning, marinara sauce, black pepper, and salt.
Add the cooked pasta to the sauce/ricotta mixture and combine.
Spread into a baking dish. Sprinkle with remaining mozzarella cheese.
🍴 Equipment
- Large bowl
- 9"x13" casserole dish
- Pasta pot and strainer
🥫 How to store leftovers
Pasta leftovers rock, and this dish holds up great. Refrigerate leftover ricotta chicken pasta casserole in an airtight container for up to four days.
Reheat in the microwave, on the stovetop, or in an oven or air fryer covered with foil.
You can freeze baked ricotta chicken pasta casserole in an airtight container or freezer bag for up to three months. Thaw the frozen leftovers in the fridge overnight before reheating.
Expert tip:
Whole milk ricotta makes the best creamy sauce. The low-fat stuff is too thin and watery. You'll thank me for this tip!
💭 Things to know
- Have picky eaters? Chop the spinach on a cutting board before mixing it with the other ingredients. It hides the spinach leaves—sneaky!
- Y’all know I’m a preacher of freshly grated cheese—it always melts and tastes better than the pre-shredded stuff!
- Cook your pasta until it becomes fork-tender—don’t overcook it! Remember that pasta will continue cooking in the oven while the casserole bakes.
- Make sure you grease your baking dish and the underside of the foil that covers your casserole. The cheesy ricotta sauce sticks easily!
- Garnish your delicious chicken pasta with fresh herbs, such as fresh basil or parsley, and some extra parmesan cheese!
👩🍳 FAQs
Can I use other types of cheese?
Sure! You can swap the mozzarella cheese for other melty cheeses like Colby jack, Monterey jack, or pepper jack if you want a spicy kick.
Can I use frozen spinach in ricotta chicken casserole?
You can use frozen spinach as long as you thaw and drain it first. Otherwise, it will release too much water while it bakes and make your casserole soggy. I recommend fresh spinach for the best results.
What pasta shape is best for this chicken ricotta recipe?
Although I prefer penne pasta, you can use other sturdy pasta like ziti, farfalle (bowtie), rotini, or rigatoni.
How do I make al dente pasta?
Cooking your pasta al dente means it’s fork-tender with a slight chew—not crunchy, not mushy. Always boil pasta in a large pot of salted water. The salt tenderizes the pasta and adds flavor. Follow the package directions regarding cooking time.
Can I assemble chicken ricotta pasta ahead of time?
Absolutely! Assemble the casserole in a 9x13 baking dish, then wrap the entire dish in plastic wrap then aluminum foil. You can freeze the unbaked casserole for up to 3 months. Thaw it in the fridge for at least 24 hours before baking.
- Baked Ricotta Chicken is the pasta-free version of this great recipe that’s ready in just 30 minutes! It's a fan-favorite for good reason.
- Chicken Alfredo Lasagna is creamy, decadent, and oh-so cheesy—my recipe includes instructions for homemade alfredo sauce!
- Chicken Bacon Ranch Pasta is another simple recipe that’s perfect for busy weeknights, and is just packed with mouth-watering flavor.
- Angel Chicken and Rice Casserole
- Dorito Casserole with Ground Beef
- Texas BBQ Mac and Cheese
- Can You Freeze Leftover Tater Tot Casserole?
🍽️ Serve with...
Full of fresh ingredients and a ton of flavor, Italian Green Bean Salad is a great side dish for this hearty casserole.
Sop up that gooey sauce with garlic knots baked to buttery perfection with a tender, soft center.
End your hearty meal with a refreshing dessert like my easy strawberry shortcake crunch ice cream cake.
📞 The last word
This ricotta chicken casserole is hearty comfort food with an Italian flavor. There's no way the family isn't going to lick their plates when this is served!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
No ratings yet
Ricotta Chicken Casserole
Print Pin Recipe Save Recipe
Easy Ricotta Chicken Pasta Casserole recipe is creamy, cheesy & packed with chicken, pasta & spinach—perfect family meal for busy weeknights.
Course Main Dish (Quick and Easy)
Cuisine American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings:8
Calories:477
Author:Marye Audet-White
Ingredients
- 3 cups cooked chicken, I used a rotisserie chicken
- 16 ounces ricotta cheese
- 1 cup baby spinach, chopped
- 2 cups mozzarella cheese, shredded from a block
- ½ cup parmesan cheese
- 3 cups penne pasta, uncooked or any medium-sized pasta
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 cups marinara sauce
- fresh basil, optional for garnish
I earn a commission from Instacart from qualifying purchases.
Instructions
Spray a 9 x 13 casserole dish with cooking spray.
Preheat oven to 350℉.
Prepare pasta according to package directions. Drain and set aside.
Chop spinach and place in a large mixing bowl.
Add chicken, ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, Italian seasoning, pasta, marinara, and a pinch of salt and pepper to the spinach.
Mix well.
Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of shredded mozzarella.
Spray foil with nonstick cooking spray to keep the cheese from sticking.
Cover baking dish with the foil, cooking spray side down, and bake for 20 minutes.
Uncover and cook an additional 10 minutes or until heated through and cheese has melted.
Notes
Storage:
Let leftovers come to room temperature, cover with plastic wrap or place in an airtight container. Refrigerate for 3-4 days.
Freeze for up to 3 months.
Tips:
- Have picky eaters? Chop the spinach into small strips on a cutting board before mixing it with the other ingredients. It hides the spinach leaves—sneaky!
- Y’all know I’m a preacher of freshly grated cheese—it always melts and tastes better than the pre-shredded stuff!
- Cook your pasta until it becomes fork-tender—don’t overcook it! Remember that pasta will continue cooking in the oven while the casserole bakes.
- Make sure you grease your baking dish and the underside of the foil that covers your casserole. The cheesy ricotta sauce sticks easily!
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 477kcal | Carbohydrates: 40g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 813mg | Potassium: 604mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1271IU | Vitamin C: 7mg | Calcium: 350mg | Iron: 3mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
More Chicken Casseroles
- Chicken Cobbler
- Old Fashioned Chicken and Noodles
- Sweet Potato Chicken Pot Pie Casserole
- Cheesy Bacon Chicken Casserole
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
No Comments
