Photo of Baked Curried Pasta with Chicken, Spinach & Mushrooms by WW

Baked Curried Pasta with Chicken, Spinach & Mushrooms

Total Time
55 min
15 min
40 min
This pasta bake gets a bold flavor boost from curry powder—both in the sauce and the cheesy topping. The spices work well with the nutty flavor of whole wheat pasta and perk up mild chicken breast. There’s plenty of veggie goodness, too, from tender mushrooms and silky baby spinach.


Cooking spray

4 spray(s)

Uncooked whole wheat pasta

8 oz, shells

Olive oil

1 Tbsp

Uncooked boneless skinless chicken breast

1 pound(s), cut into bite-sized pieces

Red onion

1 cup(s), chopped, chopped


8 oz, sliced


2 clove(s), minced

Baby spinach

12 oz

Tomato paste

2 Tbsp

Curry powder

4 tsp, divided

Kosher salt

¾ tsp

Black pepper

¼ tsp

Unsalted chicken stock

1 cup(s)

2% reduced fat milk

½ cup(s)

Low sodium soy sauce

1 Tbsp

Reduced fat cream cheese (neufchâtel)

1 oz

Shredded part skim mozzarella cheese

½ cup(s)

Panko breadcrumbs

2 Tbsp


  1. Preheat the oven to 350°F. Coat a 2-quart casserole dish with cooking spray.
  2. Cook the pasta according to the package directions; drain.
  3. Meanwhile, heat the oil in a large nonstick skillet over medium. Add the chicken; cook until almost done, 5 to 8 minutes, stirring occasionally. Add the onion, mushrooms, and garlic; cook until the liquid released by the mushrooms evaporates, 6 to 8 minutes, stirring occasionally. Gradually add the spinach, stirring until it wilts. Stir in the tomato paste, 1 tbsp curry powder, salt, and black pepper. Add the chicken stock, milk, and soy sauce; bring to a boil. Add the Neufchatel, stirring until it melts. Stir in the pasta.
  4. In a medium bowl, combine the mozzarella, panko, and remaining 1 tsp curry powder. Spoon the pasta mixture into the prepared casserole dish; sprinkle evenly with the cheese mixture. Bake until the cheese melts and begins to brown, about 20 minutes.
  5. Serving size: 2 cups