Description
This Spinach Artichoke Chicken Casserole is a creamy, cheesy baked pasta dish perfect for a comforting weeknight dinner. Combining tender chicken, spinach, artichokes, and a luscious cream cheese-based sauce, it’s topped with mozzarella and parmesan for a golden, bubbly finish. Ready in just 45 minutes and serving 8, it’s a crowd-pleaser that balances hearty protein and veggies in a delicious casserole.
Ingredients
Pasta and Protein
- 1 lb. short pasta (rigatoni, ziti, or penne) (uncooked)
- 2 cups cubed cooked chicken
Dairy and Sauces
- 8 oz cream cheese, softened
- 3/4 cup sour cream (full fat or Greek yogurt)
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1½ cups shredded mozzarella cheese (divided)
- 1/2 cup grated parmesan cheese
Vegetables and Flavorings
- 10 oz frozen spinach, thawed and drained
- 1 can (14 oz) artichokes, chopped
- 1/2 small onion, diced
- 3-4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt (adjust to taste)
- 1/2 tsp black pepper
Instructions
- Preheat and Cook Pasta: Preheat your oven to 350°F. Cook the pasta according to package instructions but reduce the cooking time by about one minute to keep it slightly under al dente. Drain and set aside.
- Prepare Cream Sauce: While the pasta cooks, combine the softened cream cheese and sour cream in a medium mixing bowl. Beat with an electric mixer until smooth and creamy. Gradually add in the heavy cream and whole milk, blending well to create a rich, smooth sauce.
- Combine Ingredients: To the sauce, add the cooked chicken, thawed and drained spinach, chopped artichokes, 1 cup of shredded mozzarella, grated parmesan, diced onion, minced garlic, red pepper flakes, sea salt, and black pepper. Stir everything thoroughly to evenly distribute the flavors.
- Assemble Casserole: Spray a 9x13 inch baking pan with oil. Add the drained pasta to the pan, then pour the spinach and artichoke mixture over it. Stir gently to coat all the pasta with the sauce and ingredients.
- Bake and Finish: Sprinkle the remaining ½ cup mozzarella cheese evenly on top of the casserole. Bake in the oven for about 25 minutes, starting to check around 20 minutes, until the top cheese is melted and the casserole is bubbling. For a browned, crispy cheese topping, broil the casserole for the last 2 minutes if desired.
- Serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving to allow it to set. Store any leftovers in the refrigerator.
Notes
- Cooking pasta slightly under al dente prevents it from becoming mushy during baking.
- You can substitute Greek yogurt for sour cream for a tangier, protein-rich option.
- Make sure to thoroughly drain the spinach to avoid excess water making the casserole watery.
- Broiling at the end is optional but recommended for a crispy golden cheese topping.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
