Ingredients

• 0.5 cups pecorino Romano cheese
• 2 tablespoons breadcrumbs
• 0.5 pounds ziti pasta
• 1 tablespoon unsalted butter
• 0.5 cups onion
• 1 clove garlic
• 1 teaspoon dried Italian herb seasoning
• 0.5 teaspoons red pepper flakes
• 1 cup cooked chicken
• 1 cup fresh spinach
• 1.5 cups heavy cream
• 1 , 5.2 ounce
• 0.5 cups shredded mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) and grease an 8x8-inch baking dish.
2. 2 Combine grated pecorino and breadcrumbs in a small bowl; set aside.
3. 3 Bring a large pot of salted water to a boil. Add ziti, and cook until tender with a bite, about 11 minutes. Drain; reserve about 2 tablespoons pasta water.
4. 4 Meanwhile, melt butter in a large nonstick skillet over medium heat. Add chopped onion; cook and stir until onion begins to soften, 2 to 3 minutes. Stir in garlic, herb seasoning, and red pepper flakes, and cook about 30 seconds.
5. 5 Turn off heat. Stir in chicken, spinach, cream, Boursin, and mozzarella, stirring until cheeses are melted and ingredients are well combined.
6. 6 Stir drained ziti into chicken mixture. Loosen the sauce with reserved pasta water, if needed. Pour chicken and sauce mixture into the prepared baking dish. Sprinkle pecorino and bread crumb mixture over the top.
7. 7 Bake in the center of the preheated oven until bubbly and lightly browned, 20 to 30 minutes. Serve warm.

Nutrition per serving