Spinach Artichoke Chicken Casserole

Chicken spinach and artichoke pasta casserole in dish with fork.

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 Time15

Cook Time25

Total Time45

Course: Main Course, pasta

Cuisine: American

Servings:

Calories: 594kcal

Author: Lorie Yarro

Ingredients

1 lb. short pasta (I like rigatoni, ziti or penne) uncooked
2 c cubed chicken already cooked
8 oz cream cheese softened
¾ c sour cream full fat, or Greek yogurt
¾ c heavy cream
½ c whole milk
½ onion small diced
1½ c shredded mozzarella divided
½ c parmesan grated
10 oz. frozen spinach thawed and drained of water
1 can artichokes chopped 14 oz.
3-4 garlic cloves
½ teaspoon red pepper
½ teaspoon sea salt more or less as desired
½ teaspoon pepper

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 9x13 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