Creamy Spinach Artichoke Chicken Pasta Bake
If you’re craving a rich, comforting dinner that hits all the right notes, look no further than this Creamy Spinach Artichoke Chicken Pasta Bake. It’s a luscious combination of tender chicken, vibrant spinach, and tangy artichokes, all enveloped in a creamy cheese sauce and baked to bubbly perfection. This dish is a guaranteed crowd-pleaser, perfect for weeknight dinners or casual gatherings when you want something satisfying yet simple to prepare.
Why It Deserves a Spot
This Creamy Spinach Artichoke Chicken Pasta Bake earns a permanent place in your recipe arsenal for several reasons. First, it’s a one-dish meal, which means less cleanup and more time enjoying good food. The flavors meld beautifully—the mild spinach balances the tang of the artichokes, while the chicken adds hearty protein, making it a complete meal. Plus, the creamy texture from the blend of cream cheese, sour cream, and mozzarella makes every bite indulgent without being overwhelming. Whether you’re feeding a family or meal prepping for the week, this pasta bake checks all the boxes for convenience, flavor, and comfort.
Ingredient Breakdown
- 8 ounces penne pasta: The perfect shape to hold onto the creamy sauce, ensuring every forkful is full of flavor.
- 2 tablespoons olive oil: Used to cook the chicken and garlic, adding richness and depth.
- 1 pound chicken breast, diced: Provides lean protein and a tender texture that complements the creamy sauce.
- 1 cup fresh spinach, chopped: Adds a pop of color and a mild, fresh taste that balances the richness.
- 1 can (14 ounces) artichoke hearts, drained and chopped: Brings a unique, slightly tangy flavor and tender bite.
- 1 cup cream cheese, softened: Creates the base of the sauce, lending smoothness and creaminess.
- 1 cup sour cream: Adds tang and moisture, giving the sauce a luscious consistency.
- 1 cup shredded mozzarella cheese: Melts beautifully, providing gooey, cheesy goodness throughout.
- 1/2 cup grated Parmesan cheese: Introduces a sharp, nutty flavor that elevates the dish.
- 2 cloves garlic, minced: Infuses savory aroma and depth.
- 1 teaspoon onion powder: Adds subtle sweetness and complexity.
- 1 teaspoon garlic powder: Enhances the garlic flavor without overpowering.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- 1/2 teaspoon red pepper flakes (optional): For a gentle kick of heat if you like a bit of spice.
Hardware & Gadgets
- Large pot: To boil the penne pasta until al dente.
- Large skillet or frying pan: For cooking the chicken and sautéing garlic and spinach.
- Mixing bowl: To combine the cream cheese, sour cream, and seasonings.
- Baking dish (9×13-inch): To assemble and bake the pasta bake.
- Wooden spoon or spatula: For stirring ingredients and mixing the pasta with the sauce.
- Measuring cups and spoons: For precise ingredient measurements.
- Colander: To drain the cooked pasta and artichokes.
Creamy Spinach Artichoke Chicken Pasta Bake, Made Easy
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside while you prepare the rest of the dish.
Step 2: Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast and season with salt, pepper, onion powder, and garlic powder. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Step 3: Cook the Spinach and Garlic
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the chopped fresh spinach and cook until wilted, roughly 2 minutes. Remove from heat.
Step 4: Make the Creamy Sauce
In a mixing bowl, combine the softened cream cheese, sour cream, half of the shredded mozzarella, grated Parmesan, and red pepper flakes (if using). Mix until smooth and creamy.
Step 5: Combine Ingredients
Return the cooked chicken and sautéed spinach and garlic to the mixing bowl with the creamy sauce. Add the drained and chopped artichoke hearts and cooked penne pasta. Stir everything gently until well coated.
Step 6: Assemble and Bake
Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese on top is melted and golden brown.
Step 7: Serve and Enjoy
Remove from the oven and let it rest for 5 minutes before serving. This dish pairs wonderfully with a simple green salad or crusty bread for a complete meal.
If you love dishes with a creamy texture and bold flavors, you might also enjoy the Creamy Spinach Artichoke Chicken Penne for a slightly different twist, or try the Garlic Parmesan Chicken Tortellini Bake for another cheesy pasta bake variation.
Adaptations for Special Diets
- Gluten-Free: Swap the penne pasta for a gluten-free variety made from rice or quinoa.
- Lower Fat: Use reduced-fat cream cheese and sour cream, and reduce the mozzarella cheese by half.
- Vegetarian: Omit the chicken and add more artichokes or mushrooms for extra umami.
- Dairy-Free: Substitute cream cheese, sour cream, and cheeses with plant-based alternatives like cashew cream and vegan mozzarella.
Chef’s Rationale
This recipe is designed to maximize flavor and texture with minimal fuss. The diced chicken ensures quick, even cooking and easy portioning. Using penne pasta allows the sauce to cling perfectly on every piece, making sure you get that creamy spinach artichoke goodness in every bite. The combination of cream cheese and sour cream provides a silky base that isn’t too heavy, balanced by the sharpness of Parmesan and the meltiness of mozzarella. Garlic and onion powders deepen the savory notes without overpowering the fresh spinach and artichokes. Finally, baking the dish ties everything together with a golden, bubbly cheese crust that invites you to dig right in.
Storing Tips & Timelines
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave for convenience.
- Freezing: This pasta bake freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Best Practices: To prevent drying out when reheating, cover the dish with foil and add a splash of milk or broth if needed.
Quick Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor. Just be sure to dice them uniformly and cook thoroughly.
Is it possible to prepare this dish in advance?
Yes, you can assemble the pasta bake a day ahead and refrigerate it before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
Can I make this recipe spicier?
Definitely! Increase the red pepper flakes or add a dash of hot sauce to the creamy sauce for more heat.
What’s the best way to reheat leftovers?
Reheat in the oven covered with foil to keep it moist, or microwave individual portions with a damp paper towel over the top to maintain creaminess.
Next Up in Your Queue
- Garlic Parmesan Chicken Tortellini Bake – Another cheesy, comforting pasta bake with a twist.
- Creamy Spinach Artichoke Chicken Penne – A quick skillet meal with similar flavors and less hands-on time.
Time to Try It
There’s something truly satisfying about a pasta bake that combines creamy, cheesy sauce with wholesome ingredients like chicken, spinach, and artichokes. This Creamy Spinach Artichoke Chicken Pasta Bake is simple to make yet impressive enough to serve family, friends, or just yourself on a cozy night in. Don’t be surprised if it quickly becomes a favorite go-to recipe. Gather your ingredients, preheat your oven, and prepare to indulge in a comforting, flavorful meal that’s as nourishing as it is delicious. Enjoy every cheesy, creamy bite!
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Creamy Spinach Artichoke Chicken Pasta Bake
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast and season with salt, pepper, onion powder, and garlic powder. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the chopped fresh spinach and cook until wilted, roughly 2 minutes. Remove from heat.
- In a mixing bowl, combine softened cream cheese, sour cream, half of the shredded mozzarella, grated Parmesan, and red pepper flakes (if using). Mix until smooth and creamy.
- Return the cooked chicken and sautéed spinach and garlic to the mixing bowl with the creamy sauce. Add the drained and chopped artichoke hearts and cooked penne pasta. Stir gently until well coated.
- Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cheese on top is melted and golden brown.
- Remove from oven and let rest for 5 minutes before serving. Serve with a green salad or crusty bread if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat covered to retain moisture.
- Freeze portions in freezer-safe containers for up to 2 months; thaw overnight before reheating.
- For a spicier dish, increase red pepper flakes or add hot sauce to the creamy sauce.
- Substitute gluten-free pasta for a gluten-free option.
- Use reduced-fat dairy products to lower fat content without sacrificing flavor.
