A rich and comforting baked pasta dish made with tender chicken, creamy tomato sauce, and melted cheese.

12 ounces pasta

1 tablespoon butter

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 tablespoon all-purpose flour

1 tablespoon olive oil, plus more as needed

1 small onion, finely diced

4 garlic cloves, minced

1 tablespoon chopped fresh rosemary or thyme

2 tablespoons tomato paste

1/2 cup chicken broth or water

3 cups tomato purée

1 cup heavy cream

3/4 cup finely grated Parmesan cheese, divided

1 teaspoon black pepper

1 teaspoon salt, plus more for pasta water

4 cups baby spinach

2 cups shredded mozzarella cheese

2 tablespoons chopped fresh parsley, optional

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1. Preheat the oven to 350°F.

2. Cook the pasta in a large pot of salted boiling water for 2 minutes less than the package directions. Drain, then toss with butter.

3. Season the chicken with salt and pepper, then toss it with the flour.

4. Heat olive oil in a skillet and cook chicken until lightly browned. Transfer to a plate.

5. Cook onion until softened, then add garlic and herbs.

6. Stir in tomato paste, then add tomato purée and cream. Simmer gently.

7. Add Parmesan cheese and return chicken to the skillet. Simmer briefly.

8. Combine pasta, spinach, and sauce in a bowl.

9. Transfer to baking dish and top with mozzarella and remaining Parmesan.

10. Bake 20–25 minutes until golden. Rest before serving and garnish with parsley.

Undercook pasta slightly for best texture.

Let the dish rest before serving for better consistency.

Use freshly grated cheese for smoother melting.