Ultimate Chicken Spinach Artichoke Pasta Bake

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Transform your favorite dip into a meal! My Ultimate Chicken Spinach Artichoke Pasta Bake is a hearty dish that combines tender chicken, creamy spinach, tangy artichokes, and perfectly cooked pasta, all baked to golden perfection for a comforting meal the whole family will love.

Chicken Spinach Artichoke Pasta Bake

Your Favorite Dip Transformed

You don’t have to spend hours in the kitchen to create a hearty comforting dinner, especially not on those busy weeknights when time is of the essence. That’s why I’m thrilled to introduce you to the ultimate chicken spinach artichoke pasta bake — a dish that epitomizes comfort food while being wonderfully convenient. 

Imagine the creamy, savory flavors of your favorite spinach artichoke dip transformed into a hearty, satisfying casserole that the whole family will love. This recipe does exactly that, blending the rich textures and flavors of cheese, pasta, and tender chicken into a complete meal that’s both fulfilling and easy to prepare. 

Why you’ll love Chicken Spinach Artichoke Pasta Bake:

  • Perfect for Busy Weeknights: A convenient and quick solution for dinner.
  • Comfort Food at Its Best: Combines the comforting flavors of spinach artichoke dip with pasta.
  • A Complete, Satisfying Meal: Offers a hearty dinner option the whole family will enjoy. 

Gathering Your Ingredients

The Ultimate Chicken Spinach Artichoke Pasta Bake starts with a selection of simple ingredients. To save time, I like to use rotisserie chicken, but you can use cooked chicken thighs, boneless skinless chicken breasts (cooked and chopped), or any kind of leftover chicken will work. 

Ingredients for Chicken Spinach Artichoke Pasta Bake
  • Rotisserie chicken, shredded or chopped into bite-sized pieces – the time-saving, flavor-packed star of our dish
  • 1/2 cup mayonnaise and 8 oz sour cream – for creaminess
  • Ranch dressing mix, 1 tsp garlic powder, 1 tsp onion powder – for a burst of flavor
  • 1 tsp pepper – to add a little heat
  • 1 tbsp olive oil – for sautéing the aromatics
  • 3 cloves garlic, 1/2 onion, diced and green onion – for savory and fresh notes
  • 14 oz artichoke hearts, drained – for texture and a hint of tang
  • 1 cup chicken broth – to bring it all together
  • 8 oz cream cheese, softened – for a luxuriously creamy sauce
  • 1/2 cup grated parmesan cheese, and 2 cups mozzarella cheese – for that irresistible cheese pull
  • 3 cups baby spinach – use fresh spinach leaves or 1 package of frozen spinach, thawed and drained
  • 1 box Cellentani pasta (or substitute with penne or ziti) – the foundation of our bake
  • 1 tbsp crushed red pepper flakes, optional but great if you like a little heat

Preparation Steps Before Baking

  1. Start by preheating your oven to 375 degrees Fahrenheit. While your oven preheats, take this opportunity to thoroughly wash your leafy green baby spinach, drain and chop the marinated artichoke hearts, and chop the green onions. This not only saves time but ensures all your ingredients are ready to go. 
  2. Pre-cook your pasta. I love to use Cellentani pasta for this recipe, but you could use any large tubular pasta such as penne or ziti. Cook the pasta in boiling water according to the package directions until it’s just al dente. Remember, the pasta will continue to cook in the oven, so this ensures it doesn’t become too mushy. 
  3. Shred your rotisserie chicken into bite-sized pieces while the pasta cooks. This not only makes the casserole easier to serve and eat but evenly distributed chicken ensures every bite is as satisfying as the next. 

Creating the Creamy Sauce

  1. Heat a tablespoon of olive oil over medium heat in a large, deep skillet. Add the freshly chopped garlic cloves and diced onion, sautéing them until they’re fragrant and golden. This step infuses the oil, providing a flavorful base for the spinach and artichokes. Reduce heat to medium-low.
  2. Add the creamy components into the skillet: mayo, cream cheese, and sour cream. Gently heat and stir until everything is mixed well. 
  1. Gently pour in the chicken broth; this is the secret to transforming the mixture into a beautifully smooth and silky sauce that’s just irresistible.
  2. Now, bring in the seasonings – a sprinkle of garlic powder for that aromatic kick, a dash of onion powder for depth, and don’t forget a generous pinch of black pepper for a bit of warmth. Add in the ranch dressing mix for a pop of flavor. These spices are what bring the dish from good to unforgettable.
  3. Adjust the spices. After everything is combined, take a moment to taste your creation. This is your chance to tweak the flavors to your liking. A little more garlic powder? Perhaps another pinch of black pepper? If you’d like it spicier, add some crushed red pepper flakes. The beauty of cooking is making something that’s perfect for your palate.
  4. Add the artichokes (drained), baby spinach, and chopped green onions into the skillet. Add the spinach 1 cup at a time while cooking over medium-low heat. As these are folded in and heated, the spinach will start to wilt. If using frozen spinach, be sure to completely thaw it and remove excess water before adding to the skillet. Reserve some of the chopped green onion for garnish. 
  1. Bring on the cheese. Stir in 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese. Continue to stir over low heat until the cheese is melted.

Making the Casserole Layers

  1. Lightly spray a 13×9 baking dish with non-stick cooking spray.
  2. Spoon 1/3 of the cheesy sauce mixture into the baking dish. This will prevent the pasta from sticking to the bottom. 
  3. Next, add the cooked and drained pasta. Spread it out in an even layer. 
  4. Add the shredded rotisserie chicken, distributing it evenly over the top of the pasta. This ensures a savory chicken piece in every bite. 
  1. Now spread the remaining cheesy sauce mixture evenly on top of the chicken layer. As the cheesy chicken casserole bakes in the oven, the sauce will cook down into the chicken and pasta. 
  2. Top with cheese: 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese. 
Chicken Spinach Artichoke Pasta Bake

Baking Your Casserole

  1. Cover the dish with aluminum foil. This nifty trick prevents the top from getting too brown before everything else is beautifully baked. 
  2. Bake in the preheated oven for about 25 minutes. After that, remove the aluminum foil and continue to bake for another 10 minutes or until the cheese is bubbly and slightly golden. 
Chicken Spinach Artichoke Pasta Bake

What to serve with Chicken Spinach Artichoke Pasta

  • Serve the chicken spinach artichoke pasta bake straight from the oven, hot and bubbling, for that cozy dinner feeling. It’s a full meal in itself but wouldn’t say no to company. 
  • Pair it with a light salad on the side. Something crisp and refreshing to balance the richness—think mixed greens, cherry tomatoes, and a vinaigrette dressing. 
  • Green beans make for a vibrant side dish, either steamed or sautéed with a bit of garlic and olive oil. They add a nice crunch and a pop of color. 
  • A side of bread goes great with pasta. Choose dinner rolls, a crusty baguette with butter, or garlic cheese toast. 
  • Garnish generously with green onions, extra parmesan, and crushed red pepper flakes right before serving to enhance those creamy and savory flavors. They add both a visual appeal and a burst of freshness. 
Chicken Spinach Artichoke Pasta Bake

Storing and Reheating Leftovers

Store any leftovers in the refrigerator in airtight containers. This not only preserves the flavors but ensures the pasta doesn’t become too dry in the fridge. You can count on your leftovers staying scrumptious for up to three days, provided they are stored properly. 

For those of you who’ve made a larger batch and are contemplating freezing, this dish freezes well too. Just remember to thaw it in the fridge overnight before reheating, ensuring it tastes just as good as the first time. 

This Chicken Spinach Artichoke Pasta Bake is just as good the second time around. When it’s time to reheat, I’ve found that popping it in the oven or microwave does the trick. 

  • If using an oven, cover the baking dish with aluminum foil to prevent the top from burning; this retains the moisture and heat evenly. 
  • Microwave reheating is quicker, but be sure to sprinkle some water over the top before you start to keep it moist.
Chicken Spinach Artichoke Pasta Bake

Variations of the Chicken Spinach Artichoke Pasta Bake

  • Omit the chicken for a meatless meal
  • Use Greek yogurt instead of sour cream 
  • Omit the chicken and pasta for a baked Spinach Artichoke Dip
  • Leave out the pasta for a low-carb dinner. Serve over cauliflower rice.
  • Mix in some sun-dried tomatoes for another pop of flavor. 
  • Garnish with bacon bits for a crunchy topping. 
  • Top with French Fried onion casserole topping or toasted bread crumbs.  
Chicken Spinach Artichoke Pasta Bake

Your New Favorite Pasta Casserole

Bringing together the creamy, savory flavors of chicken, spinach, artichoke, and pasta in one dish makes a great weeknight meal. I hope you enjoy every bite of this Ultimate Chicken Spinach Artichoke Pasta Bake. Whether it’s a cozy evening in with the family or a special gathering, this dish is sure to impress. 

The next time you’re trying to decide what to make for a family dinner, give this chicken spinach artichoke casserole a spot on your menu. It’s more than just a meal; it’s pure comfort food bliss, bound to become a household favorite. Trust me, it’s one of those dishes that will have everyone asking for seconds, and maybe even thirds.

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Chicken Spinach Artichoke Pasta Bake

More Casseroles and Pasta Recipes

Chicken Spinach Artichoke Pasta Bake

Ultimate Chicken Spinach Artichoke Pasta Bake

Melisha Kreppein
Discover the ultimate comfort food with our Chicken Spinach Artichoke Pasta Bake recipe! Creamy, cheesy, and packed with flavor, it's perfect for a quick and delicious dinner.
No ratings yet
Prep Time 25 minutes
Cook Time 35 minutes
Course Casseroles, Main Course
Cuisine American
Servings 10 servings
Calories 445 kcal

Ingredients
  

  • rotisserie chicken deboned and cut into bite-sized pieces
  • ½ cup mayonnaise
  • 8 oz sour cream
  • 1 pkg ranch dressing mix
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic chopped
  • ½ medium onion diced
  • 3 sprigs green onion chopped
  • 14 oz artichoke hearts drained and chopped
  • 1 cup chicken broth
  • 8 oz cream cheese softened
  • ½ cup parmesan cheese grated
  • 2 cups mozzarella cheese grated
  • 3 cups baby spinach
  • 1 box Cellentani pasta
  • 1 tbsp crushed red pepper flakes optional

Instructions
 

Prepare Your Ingredients

  • Start by preheating your oven to 375 degrees Fahrenheit. While your oven preheats, wash your leafy green baby spinach, drain and chop the marinated artichoke hearts, and chop the green onions.
  • Pre-cook your pasta. I love to use Cellentani pasta for this recipe, but you could use any large tubular pasta such as penne or ziti. Cook the pasta in boiling water according to the package directions until it’s just al dente.
  • Shred your rotisserie chicken into bite-sized pieces while the pasta cooks.

Make the Sauce

  • Heat a tablespoon of olive oil over medium heat in a large, deep skillet. Add the freshly chopped garlic cloves and diced onion, sautéing them until they’re fragrant and golden.
  • Add the creamy components into the skillet: mayo, cream cheese, and sour cream. Gently heat and stir until everything is mixed well. 
  • Gently pour in the chicken broth.
  • Now, bring in the seasonings – garlic powder, onion powder for depth, and black pepper. Add in the ranch dressing and stir while continuing to heat over low heat. After everything is combined, take a moment to taste your creation. This is your chance to tweak the flavors to your liking.
  • Add the artichokes (drained), baby spinach, and chopped green onions into the skillet. Add the spinach 1 cup at a time while cooking over medium-low heat. As these are folded in and heated, the spinach will start to wilt. If using frozen spinach, be sure to completely thaw it and remove excess water before adding to the skillet. Reserve some of the chopped green onion for garnish. 
  • Bring on the cheese. Stir in 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese. Continue to stir over low heat until the cheese is melted.

Assemble the Casserole

  • Lightly spray a 13×9 baking dish with non-stick cooking spray.
  • Spoon 1/3 of the cheesy sauce mixture into the baking dish. This will prevent the pasta from sticking to the bottom. 
  • Next, add the cooked and drained pasta. Spread it out in an even layer.
  • Add the shredded rotisserie chicken, distributing it evenly over the top of the pasta.
  • Now spread the remaining cheesy sauce mixture evenly on top of the chicken layer. As the cheesy chicken casserole bakes in the oven, the sauce will cook down into the chicken and pasta.
  • Top with cheese: 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese. Cover the dish with aluminum foil.
  • Bake in the preheated oven for about 25 minutes. After that, remove the aluminum foil and continue to bake for another 10 minutes or until the cheese is bubbly and slightly golden. 

Notes

What to serve with Chicken Spinach Artichoke Pasta

  • Serve the chicken spinach artichoke pasta bake straight from the oven, hot and bubbling, for that cozy dinner feeling. It’s a full meal in itself but wouldn’t say no to company. 
  • Pair it with a light salad on the side. Something crisp and refreshing to balance the richness—think mixed greens, cherry tomatoes, and a vinaigrette dressing. 
  • Green beans make for a vibrant side dish, either steamed or sautéed with a bit of garlic and olive oil. They add a nice crunch and a pop of color. 
  • A side of bread goes great with pasta. Choose dinner rolls, a crusty baguette with butter, or garlic cheese toast. 
  • Garnish generously with green onions, extra parmesan, and crushed red pepper flakes right before serving to enhance those creamy and savory flavors. They add both a visual appeal and a burst of freshness. 

Nutrition

Calories: 445kcalCarbohydrates: 14.1gProtein: 28.3gFat: 30.3gSaturated Fat: 13.5gCholesterol: 106mgSodium: 999mgPotassium: 138mgFiber: 1.3gSugar: 3.7gCalcium: 352mgIron: 3mg
Keyword casserole, chicken recipe, pasta
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