Spinach Artichoke Chicken Pasta
If you love a good spinach artichoke dip this quick and easy Spinach Artichoke Chicken Pasta is a must.
Servings 8
Calories 561kcal
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!
Notes
Cook the pasta al dente: Don't overcook the pasta, as it will continue to cook when you bake the casserole.
Softened the cream cheese: Use the block type of cream cheese at room temperature so it mixes easily.
Buy frozen chopped spinach: Frozen spinach usually comes whole or chopped. Use chopped spinach so there's no need to chop it once it thaws.
Storage and make ahead directions
Make ahead: You can easily make this casserole a few days ahead of time and store it in the fridge in an airtight container. Cook per the directions in the recipe card, but you will need to add 20 - 25 minutes when cooking straight out of the fridge. Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a 300-degree oven or the microwave. Note that the sauce will thicken in the fridge; a splash of milk will help to loosen it up. Freezer: You can freeze leftovers for up to 3 months. Thaw in the fridge overnight. Note that frozen and reheated pasta may have a different texture. Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
Nutrition
Calories: 561kcal | Carbohydrates: 39g | Protein: 31g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 119mg | Sodium: 1140mg | Potassium: 666mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4295IU | Vitamin C: 6mg | Calcium: 453mg | Iron: 2mg
