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Cooking. Creating. Sharing

Spinach Artichoke Chicken Pasta Bake

Feb.posted by Paula 46 Comments

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Flavorful, golden, and bubbly my Spinach Artichoke Chicken Pasta Bake combines a classic appetizer combo and transforms it into a dinner time delight!

Spinach Artichoke Pasta Bake

While I don’t make many casseroles because my boys don’t really like them (kids!), sometimes I do like the convenience of a casserole. One of my favorite casseroles is Mac ‘n Cheese. I’ve made these Mac ‘n Cheese recipes: Crawfish Mac & Cheese, Gnocchi Mac & Cheese, Quinoa Mac & Cheese and Muenster Mac & Cheese to name a few. It’s the creamy sauce that I like. I also like dips for the same reason. Wesley (Big Daddy) and I order the Spinach Artichoke  Dip every time we eat at a restaurant. Big Daddy isn’t much of a ‘dip’ guy, but he does love Spinach Artichoke Dip. It came to me one day to combine one of Big Daddy’s favorite dips with the creamy pasta that I love. That’s how this Spinach Artichoke Chicken Pasta recipe was born!

Spinach Artichoke Chicken Pasta

Spinach Artichoke Chicken Pasta Bake

One bite and Wesley said, “This is the best pasta dish you’ve ever made.” The reason he liked it so much he said was that I “didn’t overdo it on the cream sauce.” Had I been making it just for me, I would have loaded it up with cream sauce and cheese and not much else! He also explained that he enjoyed the slight tang of the marinated artichokes and added the spinach “gives it just enough ‘earthiness’ without overpowering the dish.”

Most baked pasta recipes call for boiled chicken. I wanted to add the most flavor to every component of the recipe therefore, I pan sautéed the chicken in a little oil with a sprinkling of salt and pepper to season it. I was careful not to over-cook and dry out the chicken. Even though there are a lot of steps in this recipe, cooking the pasta, cooking the chicken, and making the cheese sauce, I timed myself and it still came together right at 30 minutes. I used chicken tenders so they would cook faster. You could also cube chicken breast for quick cooking too.

Once all these separate components are ready, you simply mix everything together and bake until bubbly and golden.

Artichoke Spinach Baked Pasta

Spinach Artichoke Chicken Pasta Bake

Flavorful, golden, and bubbly my Spinach Artichoke Chicken Pasta Bake combines a classic appetizer combo and transforms it into a dinner time delight!
Author: Paula
5 from 2 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 2 medium skinless chicken breasts cut into chunks or 5 or 6 chicken tenders
  • 2 Tablespoons vegetable oil for cooking chicken
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 5 ounces frozen chopped spinach drained well
  • 6 oz jar marinated artichoke heart drained and chopped
  • 8 ounces pasta I used farfalle, or bowtie, but any shape will work
  • 4 ounces diced pimientos drained, optional

Bechamel Sauce

  • 4 Tablespoons butter
  • 4 Tablespoons self-rising flour
  • 2 cups milk
  • 2 cups grated cheese cheddar, Havarti, or muenster would be good

Instructions

  • In a large pot, cook pasta according to package directions to al dente stage. Drain.
  • Heat a saute' pan or skillet to medium-high. After the skillet is hot add 2 Tablespoons of oil. While oil is getting hot, salt and pepper chicken. Add chicken to the hot pan and cook for 3 to 4 minutes on medium-high heat. Turn and cook for another 3 to 4 minutes. Cook time will depend on how hot your pan is. You can cut chicken open to test for doneness. Remove from pan when they're cooked.
  • Cook Bechamel Sauce. Heat a large pot on medium. (You can use the same pot you boiled the pasta in.) Melt butter in a hot pan, but don't let the butter brown. Add flour and whisk. Cook flour for 2 minutes. Whisk in milk and continue whisking to remove any lumps. Cook until sauce thickens for 4 to 5 minutes. Add 1 cup cheese and stir until cheese is melted.
  • Combine pasta, chicken, artichokes, spinach (squeeze excess liquid out with a paper towel then pull it apart into small pieces), and pimientos in a large bowl.
  • Pour sauce over pasta mixture and gently stir. Pour into a 2-quart casserole dish that has been sprayed with non-stick spray.
  • Top mixture with remaining 1 cup cheese.
  • At this point, you can refrigerate for 4 to 6 hours and cook later.
  • When you're ready to cook, preheat the oven to 375°F. Cook uncovered 25 to 30 minutes until cheese is melted, bubbly, and browned.
  • Cover and refrigerate any leftovers up to 2 days.

Nutrition

Calories: 594kcal | Carbohydrates: 38g | Protein: 33g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 126mg | Sodium: 491mg | Potassium: 460mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1568IU | Vitamin C: 27mg | Calcium: 382mg | Iron: 5mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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One month ago: Easy Individual Pizzas
One year ago: Oreo Frosted Chocolate Cupcakes

Other recipes you may like:

Kentucky Hot Brown Mac & Cheese
Kentucky Hot Brown Mac Cheese

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Shrimp-and-grits #callmepmc

Baked Sausage & Pepperoni Pasta
Sausage Pepperoni Penne Pasta Bake

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Paula
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Comments

  1. patricia cordova says

    12.23.20 at 9:39 am

    5 stars
    I just made this for my family last night, and they LOVED IT! Super hit! Thank you so much for sharing. This dish will definitely be a repeat!

    Reply
  2. Janet says

    02.28.18 at 3:33 pm

    5 stars
    I made this and it was incredible. I forgot to get pimentos so I used sun dried tomatoes instead. I used a combination on fontina & provolone cheeses.

    Reply
    • Paula says

      02.28.18 at 4:16 pm

      Yum, I love sun dried tomatoes!

      Reply
  3. Sinea Pies says

    12.19.14 at 7:33 am

    Wow, Paula…I am going to have to invite company for dinner so that I can make this. Hubby won’t go near spinach or artichokes but I LOVE them! This recipe looks great. Pinned it 🙂

    Reply
  4. Shannon says

    04.10.14 at 8:03 pm

    I made this for dinner tonight for both my family & two others who I was took meals to. It was AMAZING!! Everyone loved it, which is a big complement. Thank you for sharing!

    Reply
    • Paula says

      04.10.14 at 8:13 pm

      Yayy!!!! That makes me so happy!!! My family loved it, but I always wonder if others will!

      Reply
  5. Carol at Wild Goose Tea says

    03.10.14 at 9:36 pm

    Really surprised that your boys aren’t fond of casseroles. Mine loved them. But boy howdy catering to kids’ tastes can be a journey. I have two new children in my life that thankfully I don’t have to cook daily for, but it’s a real challenge as to what they will eat and not eat. Good thing I like challenges and also I am soooo pleased they are now part of our family. I suspect this would not be a winning recipe for them, but it sure would be for me and their parents.

    Reply
    • Paula says

      03.11.14 at 8:01 am

      What a blessing to have 2 new children! Yes, my boys like opposite foods from each other and are very hard to please. I’m beginning not to make 3 different meals, I know everyone says don’t do that, but I have somewhat in the past. It’s a journey for sure! Thanks for stopping by!

      Reply
  6. Amy@Little Dairy on the Prairie says

    03.07.14 at 1:07 pm

    I adore Mac and Cheese and know I would love this!!

    Reply
  7. Amber L. says

    03.07.14 at 8:01 am

    Looks really yummy!

    Reply
    • Paula says

      03.07.14 at 10:17 am

      Thank you!

      Reply
  8. Cheryl says

    03.05.14 at 10:15 am

    I stopped by from Cast Party Wednesday because I wanted to try making a “green” meal & thought spinach would be a good start. Thanks for the idea! HUGS

    Reply
    • Paula says

      03.05.14 at 11:56 am

      Awesome! Hope you love this!

      Reply
  9. Erlene says

    03.05.14 at 3:22 am

    Pinned. This has some of my favorite ingredients – spinach and artichokes. YUM! I love casseroles because it’s a great way for me to sneak in more veggies. For me, if it’s mixed with pasta and covered in a sauce, the kids will eat it 🙂

    Reply
    • Paula says

      03.05.14 at 5:19 am

      That’s how I get myself to eat more veggies too! 🙂 Thanks for visiting and sharing!

      Reply
  10. Paola Medrano says

    03.03.14 at 2:59 am

    A few questions; is the spinach a fresh or frozen bag? You said well drained which sounded as if it could be frozen, but then again I wash spinach even from a new bag and wasn’t sure if that’s what you meant, to drain well after rinsing. Also, when you said you doubled the recipe for the cream sauce, was the ingredient list already doubled ir do I need to double it from what’s listed?

    Reply
    • Paula says

      03.03.14 at 7:55 am

      Yes, the spinach is frozen. I’ll go clarify that in the recipe. Sometimes no matter how many times I proof a recipe, I still leave something out. The recipe for the cream sauce listed is exactly as I made it for this pasta. I was mainly refering to the process used to make a cream sauce is the reason I referred that link. Sorry for the confusion. Hope this helps, let me know if you have any more questions.

      Reply
  11. Diane Balch says

    03.02.14 at 2:25 pm

    My family is mixed on casseroles too, but I think it’s because I sneak too many healthy vegetables into them. But I sure they will love this “pasta” dish. Thanks for bringing it to foodie friday.

    Reply
  12. Cindy Eikenberg says

    03.02.14 at 5:41 am

    Paula, just popping in again to thank you so much for sharing your fabulous recipes at Best of the Weekend! Have a wonderful Sunday!!

    Reply
  13. Shannon says

    03.01.14 at 4:56 pm

    This looks fabulous! I have to tell you, the first time we had artichoke spinach dip was at an art gallery opening. My husband filled half his plate with it and was eating it with a fork when someone came up to him and said, “oh, I see you like that dip, too!” This recipe will make him VERY happy 😉

    Reply
    • Paula says

      03.01.14 at 5:10 pm

      lol, I could do that with just about any dip, I love cream dips especially. This should be perfect for him!

      Reply
  14. Carrie @ Kenarry: Ideas for the Home says

    02.28.14 at 7:45 pm

    Wow, Paula! This looks incredible. I love spinach artichoke dip, but never thought to make it into a pasta casserole before. I bet it freezes pretty well too. I’m definitely pinning this to try!

    Reply
  15. Kelly says

    02.28.14 at 7:00 am

    We love spinach and artichoke dip and this casserole-twist sounds amazing Paula! I can imagine how flavorful this tastes with the sautéed chicken too – pinning. What a great recipe, thanks for sharing 🙂

    Reply
    • Paula says

      02.28.14 at 5:44 pm

      Thank you Kelly! I get over the moon when my husband doesn’t over any ‘critiques’ for my recipes 🙂

      Reply
  16. Lisa@ Cooking with Curls says

    02.28.14 at 12:50 am

    What an awesome idea Paula! I bet that is delicious. 🙂

    Reply
  17. Peter @Feed Your Soul Too says

    02.27.14 at 8:05 am

    This is one of those dishes we all love and just don’t think to make it that often. Love the way you caught the light off the cheese.

    Reply
    • Paula says

      02.27.14 at 9:24 am

      I changed windows trying to improve my photos. I’m still not really comfortable with that aspect of blogging.

      Reply
  18. Lea Ann (Cooking On The Ranch) says

    02.27.14 at 8:01 am

    Hi Paula: So many times that lengthy list of ingredients and the big paragraph of instructions can seem daunting, but when it’s packed with goodies like this, 30 minutes or 2 hours, I’d make this one. Thanks for the recipe. Sharing this one.

    Reply
    • Paula says

      02.27.14 at 9:22 am

      I felt the same way about this recipe that’s why I timed myself. I hate long recipes, well, long dinner recipes, I can spend all day baking 🙂

      Reply
  19. Heather says

    02.27.14 at 7:05 am

    I love spinach artichoke recipes and pinned this to my ‘Recipes from Others’ board!! Thanks for sharing it with us Paula and have a beautiful day!

    Hugs,
    Heather
    MySweetMission.net

    Reply
    • Paula says

      02.27.14 at 9:19 am

      Thanks for stopping by and sharing Heather! This is quickly becoming my family’s fav

      Reply
  20. Cindy Eikenberg says

    02.27.14 at 6:08 am

    YUM!!! I love artichokes and need different ways to use them – this sounds so delicious! Pinning! Have a great day, Paula!

    Reply

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