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Creamy Spinach Artichoke Pasta Bake

This Creamy Spinach Artichoke Pasta Bake is the ultimate comfort dish with cheesy spinach, artichokes, and tender chicken in a luscious sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Keyword: Artichoke, Chicken, Comfort Food, Easy, Pasta, Spinach
Servings: 4 servings

Ingredients

  • 8 ounces pasta penne or rotini
  • 2 cups fresh spinach chopped
  • 14 ounces artichoke hearts canned, drained and chopped
  • 1 cup cooked chicken diced
  • 1 cup cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 0.5 teaspoon onion powder
  • salt and pepper to taste
  • 1 tablespoon olive oil for sautéing garlic and spinach
  • 0.5 teaspoon red pepper flakes optional

Instructions

  • Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
  • While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
  • In a large mixing bowl, combine softened cream cheese, sour cream, garlic-spinach mixture, chopped artichoke hearts, onion powder, salt, pepper, and red pepper flakes if using. Stir until smooth and well combined.
  • Add the cooked pasta and diced chicken to the creamy mixture. Stir to coat everything evenly. Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer.
  • Sprinkle shredded mozzarella and grated Parmesan evenly over the top. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
  • Remove from the oven and let the bake cool for 5 minutes before serving. This pause helps the sauce thicken slightly, making it easier to plate. Enjoy this comforting dish with a crisp green salad or garlic bread for a complete meal.

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Notes

  • Cook pasta al dente to avoid soggy texture in the bake.
  • Drain artichokes and squeeze excess water from spinach to prevent watery sauce.
  • Sauté garlic on medium heat to avoid burning and bitterness.
  • Use a 9x13 inch baking dish for even baking and best texture.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.