Cozy and comforting, this Spinach, Artichoke Chicken Casserole is simple to prepare and makes an excellent make-ahead dinner. Cheesy and packed with vegetables, it’s a complete, one-dish meal—perfect for anyone who loves spinach and artichoke dip turned into a hearty dinner.
If you enjoy easy, cheesy pasta bakes, you might also like similar comforting dishes such as an Italian sausage pasta bake, no-boil lasagna, or a creamy slow-cooker chicken pasta.
Simple baked pasta recipes are among the coziest comfort foods, and this Spinach, Artichoke and Chicken Casserole is a fantastic way to enjoy the flavors of spinach-artichoke dip as a satisfying pasta dinner.
This casserole is especially nice on a cold night and is easy to prepare ahead: assemble it in advance, refrigerate, and bake when you’re ready to serve.
Why You Will Love This Spinach Artichoke Chicken Casserole:
- A fresh take on a classic. The beloved spinach and artichoke dip becomes a creamy pasta casserole when combined with tender chicken.
- Make-ahead friendly. You can assemble the casserole and chill it for up to 24 hours before baking, saving time on busy nights.
- Great for using leftovers. This is a perfect way to use leftover chicken—rotisserie or previously cooked breasts both work well.
- Veggie-packed. With spinach and artichokes, this dish adds vegetables to a comforting, cheesy pasta base.
Recipe Ingredients and Variations:
See the printed recipe card below for exact measurements. Notes and substitutions are included to help you customize the dish.
- Chicken: 2 cups cubed, precooked chicken. If using raw chicken, cook it seasoned with salt, pepper and garlic, then cool and cube.
- Cream cheese: Use full-fat cream cheese for the creamiest result; low-fat dairy can separate when baked.
- Sour cream: Full-fat sour cream works best. Whole-milk Greek yogurt can substitute but may yield a slightly less smooth texture.
- Cream: Heavy cream adds richness and helps the sauce stay silky.
- Milk: Whole milk is recommended; evaporated milk can be used for an extra creamy sauce.
- Onion: A small finely diced onion for flavor.
- Mozzarella: Freshly shredded mozzarella melts best; pre-shredded cheese contains anti-caking agents that can affect meltiness.
- Parmesan: Grated Parmesan adds savory depth—use freshly grated if possible.
- Spinach: Frozen spinach, thawed and thoroughly squeezed dry to remove excess water.
- Artichokes: Canned artichokes, chopped if whole. Drain well before adding.
- Pasta: Short shapes like rigatoni, penne, cavatappi, or rotini work well. Cook just shy of al dente so the pasta holds up after baking. Gluten-free pasta may be used if needed.
- Garlic: Fresh minced garlic for the best flavor; garlic powder can be substituted in a pinch.
- Seasoning: Salt, pepper and a pinch of crushed red pepper for a touch of heat.
How To Make This Spinach Artichoke Chicken Pasta Dish:
Begin by prepping your ingredients: thaw and drain the spinach, soften the cream cheese, and cube the chicken. Preheat the oven to 350°F.
Cook the pasta according to package directions until just under al dente so it won’t become mushy while baking. Drain and set aside.
In a medium bowl, beat the softened cream cheese with sour cream until smooth. Add the heavy cream and milk, mixing until combined.
Stir in the artichokes, cooked chicken, drained spinach, grated Parmesan, 1 cup of shredded mozzarella, diced onion, minced garlic, crushed red pepper, salt and black pepper. Mix thoroughly so the sauce coats the ingredients evenly.
Place the drained pasta into a lightly oiled 9×13-inch baking pan. Pour the spinach-artichoke-chicken mixture over the pasta and stir to combine, ensuring the pasta is evenly coated. Smooth the top and sprinkle with the remaining mozzarella.
Bake uncovered for about 25 minutes, checking at 20 minutes, until the cheese is melted and the casserole is bubbling. For a crisp, browned top, broil for the last 1–2 minutes, watching closely to avoid burning.
Let the casserole rest for 5–10 minutes before serving so it sets and is easier to portion.
Recipe Tips
- Cook the pasta al dente (or slightly under). This prevents mushy pasta after baking and improves texture the next day.
- Use full-fat dairy for best results. Lower-fat dairy can separate when heated. Evaporated milk is a good swap for a creamier finish.
- To make it gluten-free, choose your preferred gluten-free short pasta and follow the same instructions.
- Shred cheese fresh. Freshly shredded mozzarella melts more smoothly than pre-shredded varieties.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat portions in the microwave for 2–3 minutes or in a 350°F oven for about 15 minutes until warmed through.
Freezing is possible, but the pasta texture may change. Allow the casserole to cool completely, then transfer to a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Other Simple Chicken Dinner Recipes:
- Chicken Taco Casserole
- Green Chicken Enchiladas
- Easy Chicken Stuffed Poblano Peppers
- Rotisserie Chicken Noodle Soup
- BBQ Ranch Chicken Flatbread
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Spinach Artichoke Chicken Casserole
Ingredients
- 1 lb. short pasta (rigatoni, ziti, or penne), uncooked
- 2 c cubed chicken, 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 small onion, diced
- 1½ c shredded mozzarella, divided
- 1/2 c parmesan, grated
- 10 oz. frozen spinach, thawed and drained
- 1 can artichokes, chopped (about 14 oz.)
- 3-4 garlic cloves, minced
- 1/2 tsp crushed red pepper
- 1/2 tsp sea salt, to taste
- 1/2 tsp black pepper
Instructions
-
Preheat oven to 350°F. Cook pasta according to package instructions until almost al dente (about 1 minute less than package direction).
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While the pasta cooks, beat the softened cream cheese and sour cream in a medium bowl until smooth. Add heavy cream and milk, mixing to combine.
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Stir in chicken, spinach, artichokes, 1 cup mozzarella, Parmesan, onion, garlic and seasonings. Drain the pasta and transfer it to a lightly oiled 9×13-inch pan.
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Pour the creamy spinach mixture over the pasta and stir to coat. Top with remaining mozzarella and bake about 25 minutes, checking at 20 minutes, until bubbly and cheese is melted. Broil 1–2 minutes if you want a browned top.
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Cool 5–10 minutes before serving. Refrigerate leftovers.
Notes
- Cook pasta slightly under al dente to prevent a mushy texture after baking.
- Full-fat dairy prevents curdling and yields a richer, creamier sauce. Evaporated milk is a fine substitute for whole milk.
- Make it gluten-free by swapping in your preferred gluten-free short pasta.
- Freshly shredded cheese melts best for a smooth, gooey top.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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