Spinach Artichoke Chicken Pasta Bake
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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!
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 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.
Spinach Artichoke Chicken Pasta Bake
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Save To Your Recipe BoxIngredients
- 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
One month ago: Easy Individual Pizzas
One year ago: Oreo Frosted Chocolate Cupcakes
Other recipes you may like:
Kentucky Hot Brown Mac & Cheese
Baked Sausage & Pepperoni Pasta
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Looks really yummy!
Thank you!
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
Awesome! Hope you love this!
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 🙂
That’s how I get myself to eat more veggies too! 🙂 Thanks for visiting and sharing!
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?
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.
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.
Paula, just popping in again to thank you so much for sharing your fabulous recipes at Best of the Weekend! Have a wonderful Sunday!!
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 😉
lol, I could do that with just about any dip, I love cream dips especially. This should be perfect for him!
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!
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 🙂
Thank you Kelly! I get over the moon when my husband doesn’t over any ‘critiques’ for my recipes 🙂
What an awesome idea Paula! I bet that is delicious. 🙂
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.
I changed windows trying to improve my photos. I’m still not really comfortable with that aspect of blogging.
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.
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 🙂
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
Thanks for stopping by and sharing Heather! This is quickly becoming my family’s fav
YUM!!! I love artichokes and need different ways to use them – this sounds so delicious! Pinning! Have a great day, Paula!