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Spinach Artichoke Chicken Pasta Bake

Spinach artichoke chicken pasta bake combines tender chicken and penne with a creamy, cheesy spinach-artichoke sauce. Baked uncovered until bubbling with melted, lightly golden mozzarella, it makes a hearty dinner for eight.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and chicken
  • 1 lb penne
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 1 tbsp olive oil divided
  • 1.5 lb chicken breasts boneless, skinless; cut into 3/4-inch pieces
  • 0.5 tsp black pepper
For the sauce
  • 1 block (8 oz) cream cheese softened
  • 1 cup sour cream
  • 1 cup whole milk
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 2 cup mozzarella shredded, low-moisture; divided
  • 0.5 cup Parmesan grated
For the bake
  • 1 can (14 oz) artichoke hearts in water drained and chopped
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed dry

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the pan and cook the pasta and chicken
  1. Preheat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish with 1 teaspoon of the olive oil.
  3. Bring the water to a boil in an 8-quart pot.
  4. Add 2 teaspoons of the salt to the boiling water.
  5. Cook the penne until 2 minutes shy of the package directions for al dente, then drain.
  6. Heat the remaining 2 teaspoons olive oil in a 12-inch skillet over medium-high heat.
  7. Add the chicken, remaining 1 teaspoon salt, and black pepper; cook, stirring occasionally, for 6 to 8 minutes, until the chicken reaches 165°F in the center.
Make the sauce
  1. In a large bowl, whisk the cream cheese, sour cream, milk, garlic, and Italian seasoning until smooth.
  2. Stir in 1 cup of the mozzarella and the Parmesan.
Assemble and bake
  1. Fold the drained pasta, cooked chicken, artichoke hearts, and spinach into the sauce until evenly coated.
  2. Transfer the mixture to the prepared baking dish.
  3. Sprinkle the remaining 1 cup mozzarella over the top.
  4. Bake uncovered for 20 to 25 minutes, until bubbling around the edges and the cheese on top is melted and lightly golden.
  5. Let the bake rest for 10 minutes before serving.

Notes

Squeeze the thawed spinach very dry to keep the sauce creamy rather than watery. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. Gluten-free penne is a suitable swap if needed.