Chicken Florentine Pasta Casserole

This Chicken Florentine Pasta Casserole is an easy, flavorful dish made with simple, easy-to-find ingredients.

If you love easy pasta dinners, then you need to try this one-pot beef and garlic pasta, or my family’s favorite homemade hamburger helper. For a different option, try this creamy chicken orzo that is so comforting!

Before You Get Started

A few key tips will set you up for the best results with this creamy pasta.

USE HALF AND HALF: Lower-fat substitutes, such as skim milk, are more prone to breaking or separating in sauces, and they do not provide the same rich, silky texture.

DON’T OVERCOOK THE PASTA: It finishes cooking in the sauce for a couple more minutes, so pulling it out a minute or two early prevents it from becoming mushy.

RESERVE SOME PASTA WATER: This starchy water works the best for thinning and emulsifying the sauce if it becomes too thick. You may not need to use it, but you’ll be glad you saved it if you do!

How To Make Chicken Florentine Pasta Casserole

MAKE THE SAUCE: While the pasta is cooking; cook the onion and then garlic in melted butter. Stir in the flour and then whisk in the half and half to make a smooth sauce.

***PRO TIP: Any short pasta will work in this recipe. Penne, bowtie (farfalle), medium shells, and orecchiette are all good options.

REMAINING INGREDIENTS: Add in the remaining ingredients and only 1 cup of mozzarella.

***PRO TIP: Any cooked chicken will work in this recipe, such as chicken breast, thighs, or even rotisserie chicken!

***If the sauce appears too thick, gradually stir in a few tablespoons of the reserved pasta water until you achieve your desired consistency. If the sauce seems too thin, simmer for an additional minute or two; it will thicken as the pasta absorbs some of it.

BAKE: Spoon into a lightly greased baking dish and top with remaining mozzarella. Bake for 20-25 minutes or until cheese is melted.

How To Cook The Perfect Pasta

• Use a large pot with plenty of water so the pasta can move around while boiling to reduce sticking.
• Stir the pasta immediately after adding it to the boiling water. This will also help prevent it from sticking together.
• SALT the water. This adds flavor to the bland pasta. Your water should be as salty as the sea.
• Check the pasta a minute or two before the recipe says it’s done to prevent it from being overcooked. It should still have a slight bite to it to be considered al dente. For this recipe, you want the pasta a little less than al dente, since it will continue to cook in the oven.

Tips and Suggestions

STORAGE: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits.

I do not recommend freezing this casserole because pasta has a tendency to become gummy and mushy when thawed.

VEGGIES: Add different vegetables, such as mushrooms or kale. Keep in mind that adding more vegetables will affect how full your casserole dish will be.

WINE: You can also replace some of the half-and-half with white wine

Serving Suggestions

This would be great served with a simple side salad and breadsticks or these Garlic Cheddar Biscuits. However, if you would like to dress it up even more, serve it with these Roasted Green Beans, or this Easy Greek Salad. And don’t forget about dessert!! Try my Strawberry Chocolate Chip Cookies for something simple yet different or try this Lemon Lush for something light and refreshing.