Chicken & Spinach Mostaccioli Recipe
Chicken & Spinach Mostaccioli Recipe photo by Taste of Home
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Chicken & Spinach Mostaccioli Recipe

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So simple but so good, this saucy pasta dish is always well received. I love that I can prepare in no time on weeknight, but it tastes like I slaved all day. A sprinkle of fresh basil on top adds just the right sweetness. —Susan Hein, Burlington, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 8 ounces uncooked mostaccioli
  • 1/2 cup coarsely chopped sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 3 tablespoons butter
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2-1/4 cups chicken broth
  • 1 cup half-and-half cream
  • 3 cups coarsely chopped fresh spinach
  • 2 cups cubed cooked chicken breast
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Thinly sliced fresh basil

Nutritional Facts

1-3/4 cups: 527 calories, 19g fat (10g saturated fat), 109mg cholesterol, 997mg sodium, 55g carbohydrate (9g sugars, 4g fiber), 33g protein.


  1. Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain.
  2. In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper.
  3. Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil. Yield: 4 servings.
Originally published as Chicken & Spinach Mostaccioli in Simple & Delicious June/July 2013, p28

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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TGI User ID: 7365199 227836
Reviewed Jun. 12, 2015

"My sauce came out too thin, though I stirred and stirred and waited and waited. Used fresh Roma tomatoes instead of the sun-dried tomatoes, but the tomatoes stayed firm and did not contribute to the thin sauce."

RLSM User ID: 5781736 212272
Reviewed Apr. 15, 2014

"Yum! Cooked the chicken along with the garlic and onion, then added fresh mushroom and Italian seasoning blend. I misread the recipe (oops) and put in a can of drained diced tomatoes. Turned out great and my husband liked it. Think it would also be very good as a meatless sauce."

couponmom5 User ID: 1640110 124305
Reviewed Sep. 24, 2013

"For those who don't know where to find sun-dried tomatoes NOT in oil, look in the produce section. I used all of the ingredients and loved the taste of fresh basil sprinkled on top. I did change the amounts of some of the ingredients by cutting the chicken in half and adding extra spinach. Still great tasting . . . . I licked the bowl."

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