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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!
Course any meal, dinner, entree
Cuisine American/Southern
Keyword chicken, pasta, pie
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 594kcal
Author Paula Jones


  • 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


  • 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.


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