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By Candace Brook

Recipe: Chicken Pasta Bake With Spinach & Sun Dried Tomatoes

Say hello to a yummy lunch! (or dinner really) And made in the slow cooker! Creamy and delicious, I forgot to take photos before it was gobbled up!


Chicken Pasta Bake With Spinach & Sun Dried Tomatoes

  • Servings: Approx 6
  • Difficulty: Medium
  • Print


4 cups pasta (Spiral, penne or your fav)
1kg chicken diced
2 cups baby spinach leaves
1 cup sliced mushrooms
1 cup semi dried tomatoes, chopped
1 jar Leggos creamy sun dried tomato and garlic pasta bake sauce
1 tub Philadelphia cream for cooking, light
1 and a half cups of grated cheese


  1. Boil Pasta until just slightly soft
  2. Brown chicken in frying pan
  3. Add pasta and chicken to the slow cooker, followed by spinach, mushrooms and sun dried tomatoes
  4. Pour over the pasta bake sauce and stir to combine
  5. Cook for 1 hour on high or 90 mins on low, stirring every 15 mins
  6. 30 mins before serving add the Philadelphia cream for cooking and stir
  7. Top with grated cheese and cook for a further 25 mins

You can opt to throw everything into a baking tray instead of the slow cooker and cook in the oven as a traditional pasta bake, I find the chicken is more tender done in the slow cooker. Original recipe from Slow Cooker Central

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