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Spinach & Artichoke Chicken Pasta Bake

This Spinach & Artichoke Chicken Pasta Bake is a creamy, cheesy comfort dish packed with tender chicken, fresh spinach, and tangy artichokes.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 12 oz penne pasta
  • 1 lb chicken breast cooked and shredded
  • 1 cup frozen spinach thawed and drained
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 1 cup cream cheese softened
  • 1 cup sour cream
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup turkey bacon cooked and crumbled (optional)
  • 1 tablespoon olive oil

Instructions

  • Bring a large pot of salted water to a boil. Add 12 oz of penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside. Toss the drained pasta with a tablespoon of olive oil to keep it from sticking.
  • Heat a skillet over medium heat and cook the chicken breasts seasoned with salt and pepper until cooked through, about 6-8 minutes per side. Let them rest before shredding with forks. If you prefer, use pre-cooked rotisserie chicken for a shortcut.
  • In the same skillet, cook 1/2 cup of turkey bacon until crispy. Remove and crumble once cooled. This adds a smoky, savory layer to the bake but can be omitted for a lighter version.
  • In a medium bowl, combine 1 cup softened cream cheese, 1 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Stir until smooth. Fold in the thawed and drained spinach along with the chopped artichoke hearts.
  • Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked pasta, shredded chicken, creamy spinach-artichoke sauce, and half of the shredded mozzarella and grated parmesan cheeses. Mix gently until everything is evenly coated.
  • Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella and parmesan cheese evenly on top. Add the crumbled turkey bacon if using. Bake uncovered for 25-30 minutes or until the cheese is bubbly and golden brown on top.
  • Once baked, let the pasta cool slightly before serving. This Spinach & Artichoke Chicken Pasta Bake pairs beautifully with a simple green salad or crusty bread for a complete meal.

Equipment

  • Large Pot
  • Colander
  • Mixing bowls
  • Baking dish (9x13 inch recommended)
  • Skillet or frying pan
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Notes

  • Cook pasta just until al dente to prevent mushiness after baking.
  • Drain spinach thoroughly to avoid a watery bake.
  • Use softened cream cheese for a smooth, lump-free sauce.
  • Adjust seasoning by tasting the sauce before baking.
  • Assemble ahead and refrigerate for up to 24 hours for convenience.