Chicken olive pasta bake is an easy casserole dish to put together when you’ve got a hungry family. Made with penne pasta, baby spinach, olives, green bell pepper, and chicken breast. To save time, cook the pasta in advance and use pre-cooked chicken. Everything can be dumped in the dish and baked for an all-in-one dinner.
![chicken olive pasta bake in glass dish with one slice cut out and a black spatula](https://andianne.com/wp-content/uploads/2021/02/chicken-olive-pasta-bake-03.jpg.webp)
Chicken Olive Pasta Bake
What I love about this recipe is that it’s filling for a hungry family, but also really healthy. If you have growing kids or teenagers then this would be a great recipe to try.
My husband said, “this smells just like all-dressed pizza!” He LOVED this recipe and has been eating the leftovers for lunch this week. He’s a huge olive fan, so if your husband loves them also, then you’ll have to try this one.
![close up detail of chicken olive pasta bake](https://andianne.com/wp-content/uploads/2021/02/chicken-olive-pasta-bake-02.jpg.webp)
Chicken Olive Pasta Bake Ingredients
PENNE PASTA – This recipe uses penne-style pasta, but you can use any shape you have. To make this recipe gluten-free, I recommend trying brown rice pasta or chickpea pasta.
CUBED CHICKEN – I used two large chicken breasts and baked them in the oven. To save time, you can do this ahead of time, or buy pre-cooked chicken from the store. You’ll need about 3 cups of cubed chicken for the recipe.
TOMATOES – Canned diced tomatoes and canned tomato sauce are used to keep things quick and simple. You can also use a jar of spaghetti or marinara sauce.
OLIVES – Canned sliced olives add so much flavor to this recipe! If you’re not a fan of olives, these can be skipped.
BABY SPINACH – I used two cups of fresh baby spinach. You could also use frozen spinach, just be sure to squeeze out excess liquid from it before adding to the other ingredients.
SPICES – Dried oregano, dried basil, sea salt and pepper are used to give this dish flavor.
BELL PEPPER – I used one green bell pepper. You can use any color of bell pepper you have.
MOZZARELLA – Sprinkle the top of the casserole recipe with one cup of mozzarella. Feta cheese would also taste great.
![Cooked pasta, spinach, olives and tomatoes in a big steel bowl with two wooden spoons.](https://andianne.com/wp-content/uploads/2021/02/chicken-olive-pasta-bake-09.jpg.webp)
Chicken Pasta Olive Bake Instructions
This recipe is brought together in three easy steps.
- BOIL THE PASTA – boil pasta according to package instructions. Drain, and set aside.
- COOK CHICKEN BREAST – Cook chicken at 400°F for 25-30 minutes. Cooking time will vary depending on the size of the chicken breast. The chicken will be done when it reaches 165°F when poked in the center with a meat thermometer.
- ASSEMBLE CASSEROLE DISH – Add all ingredients (except cheese) to a large bowl and mix it up! Pour it into a casserole dish and spread it out evenly. Sprinkle mozzarella cheese on top and bake for 25-30 minutes.
![Cooked chicken olive pasta bake in glass casserole dish](https://andianne.com/wp-content/uploads/2021/02/chicken-olive-pasta-bake-05.jpg.webp)
More Easy Dinners To Try
Excited to try more easy dinner ideas? Here are few of my favorites:
- Sweet and Sour Sausage Skillet – Everything is cooked in one frying pan.
- Slow Cooker Pineapple Orange Chicken – An easy dinner idea in the crockpot that’s served with rice.
- Pizza Casserole – another easy and delicious pasta recipe created in a casserole dish.
- Sheet Pan Teriyaki Salmon with Roasted Vegetables – healthy and everything is cooked on a baking sheet.
![chicken olive pasta bake on a white plate with sprig of parsley and a fork.](https://andianne.com/wp-content/uploads/2021/02/chicken-olive-pasta-bake-01.jpg.webp)
![](https://andianne.com/wp-content/uploads/2021/02/chicken-olive-pasta-bake-03-500x500.jpg.webp)
Chicken Pasta Olive Bake
Ingredients
- 5 cups cooked penne pasta - I used brown rice pasta
- 3 cups cubed chicken breast
- 1 can tomato sauce - 15 oz
- 1 canned diced tomatoes - 15 oz
- 1 can sliced olives - 15 oz
- 2 cups fresh baby spinach
- 1 green bell pepper - chopped
- ½ yellow onion - chopped
- ½ Tbsp dried oregano
- ½ Tbsp dried basil
- salt and pepper
- ½ cup shredded mozzarella
Instructions
Cook The Penna Pasta:
- In a pot of boiling salted water, cook the penne pasta according to package instructions. After cooking, drain and set aside.
Cook The Chicken Breast:
- Place raw chicken on a baking sheet. Generously season with salt and pepper. Sprinkle 1/4 tsp basil and 1/4 tsp oregano onto each one. Bake chicken breasts in oven at 400°F for 25-30 minutes or until chicken reaches 165°F when poked in the center with a meat thermometer. Once cooked and cooled, chop into small bite-size pieces.
Assembly Instructions:
- Preheat oven to 400°F.
- In a large bowl, toss together cooked pasta, chicken cubes, tomato sauce, diced tomatoes, baby spinach, sliced olives, green bell pepper, and onion.
- Sprinkle dried basil, dried oregano over top of everything. Season with sea salt and pepper. Mix everything together.
- Pour ingredients into a casserole dish and spread out evenly. Sprinkle mozzarella cheese on top.
- Bake for 25-30 minutes or until cheese is melted and casserole is warmed all the way through. Serve while still warm.
Recipe Notes:
- Pre-cooked chicken can be used instead of chicken breast. You’ll need 3 cups of cubed chicken for this recipe.
- Any type of cheese can be sprinkled on top. Feta cheese would taste great!
Nutrition
The nutritional information provided is an estimate and is per serving.