Spinach Artichoke Chicken Pasta
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If you’re a spinach artichoke dip fan, you will love this Spinach Artichoke Chicken Pasta!
It’s creamy, comforting, and easy to make with everyday simple ingredients. Fancy enough for a dinner party but simple enough for a cozy weeknight meal, this dish has all the flavors you crave in a go-to pasta recipe. Give it a try—you’ll want it on repeat!
The artichoke dip on the blog inspired this recipe, and it just kept evolving into something insanely delicious! Yes, the ingredient list isn’t short, but trust me—every step is worth the effort!
This dish is the definition of comfort food, and I get excited every single time I make it. It’s the kind of recipe that wins over everyone every time! I even brought it to a neighborhood party while it was still in the testing phase, and it was an instant hit! If you’re looking for a cozy, creamy casserole packed with flavor, this is the recipe you need to try.
And if you love a good casserole like me, you’ll want to check out my walking taco casserole, potato stroganoff, cream cheese enchilada casserole, and BBQ chicken casserole. They’re all loaded with comfort and guaranteed to please!
Why You’ll Love This Chicken Pasta
- Hearty: This one-dish pasta meal is loaded with a creamy sauce, veggies, protein-rich chicken, and pasta for a satisfying meal.
- Simple to prepare: This chicken artichoke pasta dish comes together quickly and easily with easy to find ingredients.
- Modifiable: The great thing about this pasta recipe is that you can swap the vegetables and change up the pasta shape or swap the chicken based on what you’ve got on hand.
- Crowd pleaser: This flavorful meal is one the whole family will love.
Ingredients
A complete list of ingredients can be found in the recipe card below.
- Butter: Salted or unsalted butter add richness when sauteeing the onion and garlic. If you use salted, adjust the amount of added salt accordingly. Olive oil works too!
- Onion: Instead of onion, I’m using onion powder. I tried the recipe both ways and decided it was better with the powder over having a crunch in the pasta bake. If you love onion, add them and saute with the butter before adding garlic and flour.
- Flour: If you are making a gluten-free casserole, make sure to use gluten-free flour.
- Milk: Any milk will work, but the higher the fat content, the more decadent the sauce will be.
- Seasonings: I used a combination of nutmeg, salt, pepper, onion powder, garlic powder and lemon pepper.
- Cheese: I used Parmesan cheese and white sharp cheddar for the ultimate cheesy pasta.
- Chicken: Use boneless, skinless chicken breasts, or leftover cooked chicken, or pick up a rotisserie chicken from the grocery store.
- Sour Cream: I haven’t tried Greek yogurt as a substitution, but I imagine it would work good.
- Pasta: I used a spiral pasta, but any short-shaped pasta works well.
Butter Breadcrumbs
- Panko Breadcrumbs: I prefer to use plain panko breadcrumbs.
- Butter: I coated the breadcrumbs in butter for more flavor, but you can also use olive oil here.
Step-by-Step Instructions
Step 1:Preheat and Cook the Pasta
Preheat the oven to 350 degrees. Cook the pasta in salted water according to the package instructions until al dente. Drain and set aside. Don’t overcook the pasta. It will cook more as it is baking.
Step 2: Prepare the Sauce
In a large skillet, melt butter over medium heat.
Sprinkle the flour over the melted butter, stirring constantly to make a roux. Cook for about 1-2 minutes.
Gradually whisk in the milk and chicken broth, ensuring the mixture is smooth. Bring to a simmer and let it thicken for 4-5 minutes.
Season with nutmeg, salt, pepper, and lemon pepper.
Stir in the cream cheese, Parmesan, and sharp cheddar cheese until melted and smooth. Add the chopped artichokes, drained spinach, and sour cream, mixing until everything is combined.
Step 3: Combine the sauce and the pasta
Add pasta and stir until everything is incorporated.
Step 4: Assemble the artichoke chicken pasta casserole
Transfer the pasta and sauce mixture into a greased baking or casserole dish, spreading it out evenly.
Step 5: Prepare the Breadcrumb Topping
Mix the breadcrumbs with melted butter in a small bowl until the crumbs are coated.
Step 6: Top and Bake
Sprinkle the buttered breadcrumbs over the top of the pasta. Place the dish in the preheated oven and bake, uncovered, for 30 minutes until the top is golden brown and the casserole is bubbling.
Step 7: Serve
Once baked, remove the casserole from the oven and let it rest for a few minutes before serving. Enjoy!
FAQs
Yes, fresh baby spinach would work well, just chop it before you add it to the casserole.
Any cooked meat will work. You can add meatballs, turkey, sausage or even a can of tuna.
What to serve with pasta with artichokes and spinach
This artichoke and spinach pasta is a meal in and of itself, but here are a few recipes I often serve with the baked pasta.
On the side: Cheesy stuffed garlic bread, or this pesto garlic bread.
To start: Start your meal with this broccoli salad with bacon, or this classic wedge salad.
For dessert: Finish off this rich meal with a key lime pie, or this apple coffee cake.
Recipe Variations
- Swap the vegetables: Instead of artichokes and spinach, add sundried tomatoes and kale. Or saute mushrooms and peppers along with the onion.
- Add some heat: Sprinkle the pasta casserole with red pepper flakes for a touch of heat.
- Modify the cheese: Try a different combination of cheese, such as mozzarella or Romano.
More pasta ideas
- Cajun Shrimp and Sausage Pasta
- Rasta Pasta
- Chicken Bacon Ranch Pasta
- Chicken Parmesan Pasta
- Pesto Salmon Pasta
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Spinach Artichoke Chicken Pasta
Ingredients
- 8 ounces Spiral Pasta
- 1/4 cup Butter
- 1/4 cup Flour
- 2 cups Milk
- 1 cup Chicken Broth
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 teaspoon Lemon Pepper
- 4 ounces Cream Cheese
- 1/2 cup Parmesan Cheese
- 8 ounces White Sharp Cheddar Cheese
- 1/3 cup Sour Cream
- 1 cup Artichoke Roughly chopped
- 8 ounce Frozen Spinach Drained
- 3 cups Cooked Diced Chicken About 2 chicken breast
Breadcrumbs
- 1 cup Panko Breadcrumbs
- 2 tablespoons Melted Butter
Instructions
- Start by preheating your oven to 350°F (175°C).
- Boil the spiral pasta in salted water according to the package instructions until al dente. Drain and set aside.8 ounces Spiral Pasta
- Melt the butter in a large skillet over medium heat. Once the butter has melted, sprinkle the flour and combine, stirring constantly to make a roux. Cook for 1 – 2 minutes.1/4 cup Butter, 1/4 cup Flour
- Gradually whisk in the milk and chicken broth. Bring the mixture to a simmer and let it thicken for 4-5 minutes. (Don't worry if it seems thin.)2 cups Milk, 1 cup Chicken Broth
- Season with nutmeg, salt, pepper, garlic powder, onion powder, and lemon pepper.1/2 teaspoon Nutmeg, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1 teaspoon Salt, ½ teaspoon Pepper, 2 teaspoon Lemon Pepper
- Stir in the cream cheese, Parmesan, and sharp cheddar cheese until melted and smooth.4 ounces Cream Cheese, 1/2 cup Parmesan Cheese, 8 ounces White Sharp Cheddar Cheese, 1/3 cup Sour Cream
- Add the chopped artichokes, drained spinach, and sour cream, mixing until everything is combined. Mix in the cooked pasta.1 cup Artichoke, 8 ounce Frozen Spinach, 3 cups Cooked Diced Chicken, 8 ounces Spiral Pasta
- Transfer the pasta and sauce mixture into a greased 9 x 13 baking dish, spreading it out evenly.
- In a small bowl, mix the breadcrumbs with melted butter until the crumbs are coated.1 cup Panko Breadcrumbs, 2 tablespoons Melted Butter
- Sprinkle the buttered breadcrumbs over the top of the pasta. Place the dish in the preheated oven and bake, uncovered, for 15-20 minutes until the top is golden brown and the casserole is bubbling.
- Once baked, remove the casserole from the oven and let it rest for a few minutes before serving. Enjoy!
