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Cozy and comforting, this Spinach, Artichoke Chicken Casserole is easy to whip up and a great make ahead option. Cheesy and veggie packed–a full meal in one dish. If you love spinach and artichoke dip, this will be a hit for dinner!

Bowl of spinach artichoke chicken casserole with forkful of the recipe.
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Baked pasta recipes are some of the coziest, most comforting dishes. This Spinach, Artichoke and Chicken Casserole is the perfect way to enjoy everyone’s favorite dip in dinner form! (Don’t get me wrong though, apps for dinner are great too, so spinach dip is a great dinner option some days too!)

Love a good baked pasta dish–cheesy pasta baked with bubbling cheese on top. This one is our new favorite on cold nights and an easy make ahead meal that I like to bake just before serving. I know you will enjoy it as well!

Why You Will Love This Spinach Artichoke Chicken Casserole:

  • It’s a great spin on a classic recipe. Spinach and artichoke dip is a fan favorite and for good reason. Turning it into a pasta dinner and adding chicken just makes it that much more delicious!
  • You can easily make it ahead of time. You can prepare everything for this pasta dish and then chill until ready to bake. You can do this up to 24 hours in advance so you can get it all set when you really have the time!
  • A great way to use up some leftover chicken! While sometimes I do bake the chicken specifically for this recipe, it is a dish that I like to make when we have some leftover chicken in the fridge that needs to be used up. Rotisserie chicken is great as well as an option!
  • Veggie packed! Spinach and artichokes offer some great health benefits together. This Chicken Spinach and Artichoke pasta gets some of those greens in and more!

Recipe Ingredients:

  • chicken: 2 cups of cubed, precooked chicken. If you don’t have any on hand, cook it according to your favorite cooking method seasoned with salt, pepper and garlic. Allow to cool slightly before cutting.
  • cream cheese: For all of the dairy in this recipe, using full fat will give you the most success. Using low fat cream cheese, milk, etc. can cause some curdling when baked. If a bit of curdling occurs, the chicken, spinach and artichoke casserole is still edible but just won’t be nearly as appetizing.
  • sour cream: once again, full fat. I have tried this recipe with whole milk greek yogurt and it overall cooked ok, but it didn’t cook up quite as smooth and creamy if that makes sense.
  • cream: heavy cream will work well for this
  • milk: whole milk is highly suggested
  • onion: a small onion, very finely diced
  • mozzarella: shred the cheese yourself if possible for the best melty cheese.
  • parmesan: I prefer grated parmesan in this recipe but shredded can work as well.
  • spinach: frozen spinach that has been thawed and thoroughly wrung out to get rid of the excess water.
  • artichokes: I use canned, chopped or whole. If they come whole, just chop them up to desired size.
  • pasta: You will boil the pasta just before tossing together. Short pastas work great such as rotini, cavatappi, penne, rigatoni, etc. You can use your favorite gluten free pasta if desired.
  • garlic cloves: fresh minced garlic for the most flavor. Garlic powder can be substituted. Use about 1/2 teaspoon to start
  • seasoning: not much aside from some salt, pepper and crushed red pepper

How To Make This Spinach Artichoke Chicken Pasta Dish:

First things first, get everything out and ready to go–make sure your spinach is thawed and excess liquid fully wrung out, soften your cream cheese, cube the chicken, etc.

Once you are set up, boil the pasta according to package instructions until just barely al dente–don’t over boil your pasta so it doesn’t get mushy when you bake it.

In a medium mixing bowl, combine the cream cheese and sour cream (or full fat Greek yogurt) and use an electric mixer to beat until smooth and creamy. Add the cream and beat to blend in, and finally the milk. (You can sub evaporated milk for the whole milk for extra creamy sauce as well.)

Add the artichokes, chicken, spinach, parmesan, 1 cup shredded mozzarella, onion, garlic, red pepper, salt and pepper and stir well to combine.

Once the pasta is cooked, preheat the oven to 350°F.

Add the pasta to an oil sprayed 9×13 inch baking pan. Cover with the spinach, chicken and artichoke mixture and stir to combine. You can do this in the mixing bowl before adding the pasta to the casserole dish if this works better for you!

Spread the mixture evenly and top with remaining mozzarella cheese–always remember you are in the driver’s seat with cheese and you can add as much or as little as you would like.

Bake the pasta uncovered for about 25 minutes–checking it at 20 minutes or until cheese is melted and mixture is bubbling.

Serve after cooling for several minutes!

Recipe Notes and Tips:

  • Make sure to cook the pasta al dente, or just under that. This will keep the pasta from becoming too mushy when baking. And no one wants that! This chicken, spinach and artichoke pasta casserole is even better the next day as well if you make sure to cook the pasta under just so slightly.
  • Use full fat dairy. It is possible for dairy that is lower in fat to curdle up a bit when baking. While it is still edible, it certainly is not as appetizing. Evaporated milk can be subbed in for the whole milk too in order to make the pasta the creamiest.
  • Make this recipe gluten free. Use your favorite gluten free pasta and cook as directed as well and then add it into the recipe.
  • Freshly shredded cheese works best. If you use pre-shredded cheese, it won’t melt quite as well as freshly shredded due to the cellulose added to the package. Shred your own for that ooey gooey cheesy goodness every time!

Storage Instructions:

This pasta dish is best kept in a sealed container in the refrigerator for up 4-5 days. To reheat, you can microwave for 2 – 3 minutes or bake at 350°F for about 15 minutes.

You can freeze this spinach artichoke casserole, but like any pasta dish, the texture won’t be the same. Make sure the pasta is fully cooled before putting in a freezer safe, airtight container.

Spinach, chicken artichoke pasta casserole in bowl with fork.

Other Simple Chicken Dinner Recipes:

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5 from 8 votes

Spinach Artichoke Chicken Casserole

Cozy and comforting, this Spinach, Artichoke Chicken Casserole is easy to whip up and a great make ahead option. Cheesy and veggie packed–a full meal in one dish. If you love spinach and artichoke dip, this will be a hit for dinner!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Ingredients 

  • 1 lb. short pasta (I like rigatoni, ziti or penne), uncooked
  • 2 c cubed chicken, already cooked
  • 8 oz cream cheese, softened
  • 3/4 c sour cream, full fat, or Greek yogurt
  • 3/4 c heavy cream
  • 1/2 c whole milk
  • 1/2 onion small diced
  • c shredded mozzarella, divided
  • 1/2 c parmesan, grated
  • 10 oz. frozen spinach thawed and drained of water
  • 1 can artichokes chopped, 14 oz.
  • 3-4 garlic cloves
  • 1/2 tsp red pepper
  • 1/2 tsp sea salt, more or less as desired
  • ½ tsp pepper
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Instructions 

  • Preheat oven to 350°F. Cook pasta according to package instructions until almost al dente ( I cook mine about 1 minute less than directed for al dente).
  • While pasta is cooking, combine the sour cream and softened cream cheese in a medium mixing bowl and use an electric beater to mix until smooth and creamy. Add in the heavy cream and mix. Finally, mix in the milk.
  • From there, add in chicken, spinach, artichokes, 1 cup mozzarella cheese, parmesan, onion, garlic and seasonings. Stir to combine. When the pasta is cooked, drain it and then add it to an oil sprayed 9×13 inch pan.
  • Pour the spinach and artichoke mixture over the pasta and stir to combine and fully coat the pasta. Top with remaining mozzarella cheese and bake about 25 minutes, checking at 20 minutes, or until cheese on top is melted and mixture is bubbling. You can broil the last 2 minutes if desired for browned crispy cheese.
  • Cool for about 5-10 minutes before serving. Refrigerate leftovers.

Notes

  • Make sure to cook the pasta al dente, or just under that. This will keep the pasta from becoming too mushy when baking. And no one wants that! This chicken, spinach and artichoke pasta casserole is even better the next day as well if you make sure to cook the pasta under just so slightly.
  • Use full fat dairy. It is possible for dairy that is lower in fat to curdle up a bit when baking. While it is still edible, it certainly is not as appetizing. Evaporated milk can be subbed in for the whole milk too in order to make the pasta the creamiest.
  • Make this recipe gluten free. Use your favorite gluten free pasta and cook as directed as well and then add it into the recipe.
  • Freshly shredded cheese works best. If you use pre-shredded cheese, it won’t melt quite as well as freshly shredded due to the cellulose added to the package. Shred your own for that ooey gooey cheesy goodness every time!

Nutrition

Calories: 594kcal, Carbohydrates: 51g, Protein: 27g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 113mg, Sodium: 741mg, Potassium: 535mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5236IU, Vitamin C: 4mg, Calcium: 327mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




8 Comments

  1. Chris says:

    Sauce was tasty. I used penne. Wayyyy too much pasta compared to sauce. I added extra milk to loosen the dish. I will use 1 1/4 lbs of pasta instead of 2 lbs next time.

    1. Lorie says:

      Hi there! The recipe only actually calls for 1 pound of pasta so I imagine that would have been off for sure! Hope that helps!

  2. Wendy says:

    5 stars
    This is absolutely scrumptious! So easy too! Thank you for an outstanding recipe!

    1. Lorie says:

      Thanks so much, Wendy! We are all about this one too!

  3. Harry says:

    I’m trying it tonight I will let you know.

    1. Lorie says:

      Wonderful to hear, hope you love it!

  4. Maria Bard says:

    5 stars
    Easy, delicious, nutritious

    1. Lorie says:

      Love to hear it! Thanks!