Spinach Artichoke Chicken Pasta Casserole Recipe
A creamy, comforting Spinach Artichoke Chicken Pasta Casserole featuring tender chicken, tender pasta, and a rich blend of cream cheese, sour cream, and mozzarella, baked to bubbly perfection with spinach and artichokes for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 lb. short pasta (rigatoni, ziti, or penne) (uncooked)
Protein
- 2 cups cubed cooked chicken
Dairy
- 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 (divided)
- 1/2 cup grated parmesan cheese
Vegetables & Aromatics
- 1/2 small onion, diced
- 10 oz frozen spinach, thawed and drained
- 1 can (14 oz) artichokes, chopped
- 3-4 garlic cloves, minced
Seasonings
- 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 (175°C). Bring a large pot of salted water to a boil and cook the pasta according to package instructions but reduce the cooking time by about 1 minute to keep it slightly under al dente. Drain well.
- Prepare Creamy Mixture: While the pasta cooks, in a medium mixing bowl, use an electric mixer to beat together the softened cream cheese and sour cream until smooth and creamy. Gradually add in the heavy cream and milk, continuing to mix until fully combined.
- Add Ingredients to Mixture: To the creamy base, fold in 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 well to combine all ingredients evenly.
- Combine with Pasta and Transfer to Baking Dish: Lightly oil or spray a 9×13 inch baking dish. Add the drained pasta to the dish and pour the prepared spinach and chicken mixture over it. Stir gently to coat the pasta completely with the mixture. Even out the top and sprinkle the remaining mozzarella cheese evenly over the casserole.
- Bake and Finish: Bake the casserole in the preheated oven for about 25 minutes, checking at 20 minutes. The dish should be bubbling and the cheese melted. If you prefer a crispy, browned cheese topping, broil for the last 2 minutes—but watch carefully to prevent burning.
- Cool and Serve: Allow the casserole to cool for 5 to 10 minutes before serving to let it set and make it easier to serve. Store any leftovers refrigerated.
Notes
- Use slightly undercooked pasta to prevent it from becoming mushy after baking.
- Make sure to thoroughly drain the frozen spinach and artichokes to avoid excess water in the casserole.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat dairy options.
- Feel free to customize by adding other vegetables like mushrooms or bell peppers.
- Broiling at the end adds a delicious crunch to the cheese topping—keep a close eye to avoid burning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
