Chicken Spinach Pasta Bake with Vodka Sauce
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5 from 2 votes

Chicken Spinach Pasta Bake with Vodka Sauce

Course: Main Course
Cuisine: Italian
Keyword: Pasta
Servings: 4 Adults


  • 1 box Bow Tie Pasta
  • 2 jars Vodka Sauce
  • 1 lbs Boneless Chicken Breast (We used 3 breasts)
  • 1 bag Fresh Spinach
  • 8 cups Shredded Mozzarella
  • 1 can Black Olives, Chopped
  • Olive Oil
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Salt
  • 1 tbsp Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Dried Italian Spices
  • Fresh Parsley


  • 1. Cook Pasta according to directions on box. Drain and set aside. Preheat the oven to 350 degrees Fahrenheit. 
    2. Season both sides of chicken breasts evenly with garlic powder, onion salt, salt, pepper, and dried Italian spices. Cook in olive oil over medium-low heat until no longer pink inside (7-8 min each side). 
    3. Cut the chicken into bite sized pieces and place in a large mixing bowl. 
    4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add fresh spinach and season with salt and pepper. Cook until wilted. Add the spinach and olives to the chicken.
    5. Add half of cooked pasta to a large glass baking dish. Pour a jar of vodka sauce over the pasta and stir to coat each piece of pasta. 
    6. Carefully add chicken and spinach mixture. Pour 1/2 of the second jar of vodka sauce over the chicken, spinach and pasta. Sprinkle in two cups of shredded mozzarella cheese. 
    7. Add the remaining pasta and stir all ingredients together carefully. If the dish seems dry, add more sauce. Top with 1 cup of mozzarella cheese. Drizzle a tiny bit of olive oil over the top of the cheese. 
    8. Cover the baking dish with tinfoil and bake for 30 minutes. Uncover the dish, add remaining cup of mozzarella cheese and bake uncovered for 8-10 minutes or until bubbly. Top with fresh parsley.
    NOTE: Since pasta bake leftovers dry out easily, we always reserve half a jar of sauce to add when reheating leftovers.