Description
A creamy and comforting Spinach Artichoke Chicken Casserole combining tender pasta, cooked chicken, spinach, artichokes, and a rich cheese sauce, baked to bubbly perfection with a golden mozzarella topping.
Ingredients
Pasta & Protein
- 1 lb. short pasta (rigatoni, ziti, or penne), uncooked
- 2 cups cubed cooked chicken
Dairy & Sauce
- 8 oz cream cheese, softened
- 3/4 cup sour cream (full fat or Greek yogurt)
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
Vegetables & Seasonings
- 1/2 small onion, diced
- 10 oz frozen spinach, thawed and drained
- 1 can (14 oz) artichokes, chopped
- 3-4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt (adjust to taste)
- 1/2 tsp ground black pepper
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions, but reduce cooking time by about one minute to keep it slightly under al dente, as it will bake further in the casserole.
- Prepare Creamy Sauce: While the pasta cooks, combine the softened cream cheese and sour cream in a medium mixing bowl. Use an electric beater to mix until smooth and creamy. Add the heavy cream and continue mixing until blended. Finish by mixing in the whole milk.
- Combine Filling Ingredients: To the creamy mixture, add the cooked cubed chicken, thawed and drained spinach, chopped artichokes, 1 cup shredded mozzarella, grated parmesan, diced onion, minced garlic, red pepper flakes, sea salt, and black pepper. Stir well until all ingredients are fully combined.
- Assemble the Casserole: Drain the pasta once done and transfer it to a 9×13 inch baking dish that has been sprayed with cooking oil. Pour the spinach, artichoke, and chicken mixture over the pasta and stir gently to coat the pasta evenly with the sauce and fillings. Sprinkle the remaining 1/2 cup mozzarella on top.
- Bake the Casserole: Bake in the preheated oven for approximately 25 minutes, starting to check around 20 minutes. The casserole is ready when the cheese on top is melted and the mixture is bubbling. For a golden, crispy cheese layer, broil for the last 2 minutes if desired.
- Cool and Serve: Allow the casserole to cool for 5-10 minutes before serving to let it set and make serving easier. Store any leftovers in the refrigerator.
Notes
- You can substitute sour cream with full-fat Greek yogurt for a slightly tangier flavor and added protein.
- To make this dish spicier, increase the red pepper flakes or add a dash of cayenne pepper.
- Ensure spinach is well-drained to prevent excess moisture in the casserole.
- Use freshly grated parmesan and mozzarella for best melting and flavor results.
- Leftovers can be refrigerated for up to 3-4 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
