Best 2 Fontina Chicken Pasta Bake Recipes

Indulge in a culinary delight with our Fontina Chicken Pasta Bake, a harmonious blend of tender chicken, succulent sun-dried tomatoes, and melted Fontina cheese enveloped in a creamy sauce. This delectable dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds. Every bite is a journey through a culinary landscape, leaving you craving for more.

Accompanying this main course are three additional recipes that offer a delightful variety. The Sun-Dried Tomato Pesto adds a vibrant touch to any dish with its tangy, herbaceous flavor. The Creamy Garlic Parmesan Sauce elevates simple pasta dishes into a luxurious and flavorful meal. Lastly, the Easy Caesar Salad provides a refreshing contrast with its crisp romaine lettuce, tangy dressing, and savory croutons.

These recipes are not just culinary creations; they are experiences waiting to be savored. Whether you're a seasoned chef or a home cook looking to impress, this collection has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you and your loved ones utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

FONTINA CHICKEN & PASTA BAKE

Fontina Chicken & Pasta Bake image

Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

Ingredients

1 package (16 ounces) uncooked spiral pasta
4 teaspoons olive oil, divided
2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 cups chicken broth
1-1/2 cups shredded fontina cheese, divided
4 teaspoons minced fresh oregano or 1-1/4 teaspoons dried oregano
1/2 teaspoon pepper
2 packages (6 ounces each) fresh baby spinach, coarsely chopped
2 medium tomatoes, chopped

Steps:

Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.

FONTINA CHICKEN AND PASTA BAKE - OAMC DIRECTIONS, TOO

Fontina Chicken and Pasta Bake - OAMC Directions, Too image

Make and share this Fontina Chicken and Pasta Bake - OAMC Directions, Too recipe from Food.com.

Provided by Jesters Lace

Categories Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) package spiral shaped pasta
4 teaspoons olive oil, divided
2 lbs chicken breasts, boneless and skinless
1/2 lb sliced mushrooms
4 garlic cloves, minced
3 (10 3/4 ounce) cans condensed cream of mushroom soup
1 1/2 cups chicken broth
1 1/2 cups Fontina cheese, shredded and divided
1 1/4 teaspoons dried oregano
1/2 teaspoon pepper
12 ounces fresh Baby Spinach
2 medium tomatoes, chopped

Steps:

Preheat oven to 350. Cook pasta 2 min less than package directions, or follow "al dente" directions.
Heat 3 tsp olive oil in a large pot over medium heat. Add chicken in batches and cook until no longer pink. Remove from pan. In same pan, cook mushrooms 3 - 5 min or until tender.
Add garlic, and cook 1 min longer. Add soup, chicken broth, 1 cup of the cheese, oregano and pepper. Add spinach and tomatoes. Return chicken to pan.
Drain pasta, add to soup mixture.
Directions say divide between two 8 in square baking dishes, but I plan on using a 13 x 9 in pan. Sprinkle with remaining cheese. Bake covered for 15 - 20 minute
Freezing Directions:Cool unbaked casseroles and freeze. To cook, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake covered at 350 for 1 1/4 hours or until 165 degrees in the center.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh vegetables, herbs, and cheeses.
Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
Use a variety of cheeses: Fontina is a great choice for this dish, but you can also use other types of cheese, such as Parmesan, Gruyère, or mozzarella.
Season the dish well: Don't be afraid to add salt, pepper, and other spices to taste. A well-seasoned dish will be much more flavorful.
Serve the dish immediately: This dish is best served hot and fresh out of the oven. Leftovers can be reheated, but they won't be quite as good as when they were first made.

Conclusion:

Fontina chicken pasta bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy sauce, tender chicken, and al dente pasta, this dish is sure to be a hit with the whole family.