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Homemade Creamy Spinach & Mushroom Pasta Casserole recipe photo
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Creamy Spinach & Mushroom Pasta Casserole

This Creamy Spinach & Mushroom Pasta Casserole is comfort food at its best! Rich, cheesy, and packed with fresh veggies and tender chicken.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 oz pasta choose your favorite shape like penne, rotini, or rigatoni
  • 2 cups fresh spinach washed and chopped
  • 1 cup mushrooms button or cremini, sliced thinly
  • 1 cup cooked chicken shredded
  • 1 cup cream cheese softened
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 cup chicken broth low sodium recommended
  • 2 cloves garlic minced
  • 1 tsp onion powder
  • 0.5 tsp salt adjust to taste
  • 0.25 tsp black pepper freshly ground if possible
  • 1 tbsp olive oil for sautéing

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned, about 5-7 minutes. Stir in minced garlic and cook 1-2 minutes until fragrant.
  • In a mixing bowl, whisk together softened cream cheese, chicken broth, onion powder, salt, and black pepper until smooth and creamy.
  • Add cooked pasta, shredded chicken, sautéed mushrooms, and chopped spinach to the skillet or mixing bowl. Pour cream cheese sauce over and stir until evenly coated.
  • Transfer the mixture to a baking dish. Sprinkle shredded mozzarella and grated Parmesan on top evenly.
  • Preheat oven to 350°F (175°C). Bake uncovered for 20-25 minutes, until cheese is bubbly and golden. Let rest 5 minutes before serving.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Baking Dish
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Notes

  • Use reduced-fat cream cheese and part-skim mozzarella to lighten the dish while keeping creaminess.
  • Whole wheat or legume-based pasta adds fiber and protein for a healthier version.
  • Leftovers store well in the fridge for up to 3 days; reheat in microwave or oven.
  • Freeze the casserole before or after baking for longer storage; thaw overnight before baking if frozen uncooked.
  • To make vegetarian, omit chicken and add more mushrooms or plant-based proteins like chickpeas.