Cozy and comforting, this Spinach, Artichoke Chicken Casserole is simple to prepare and works well as a make-ahead meal. Cheesy and packed with vegetables, it’s a complete dinner in one dish. If you enjoy spinach and artichoke dip, this casserole will be a favorite at dinnertime.
For other easy, cheesy pasta bakes, try Italian Sausage Pasta Bake, No Boil Lasagna, or Crock Pot Creamy Chicken Pasta—each offers comforting, family-friendly flavors.
Simple baked pasta recipes are among the coziest comfort foods. This Spinach, Artichoke and Chicken Casserole transforms the beloved dip into a hearty pasta dish with tender chicken and bubbling cheese — ideal for cold nights and easy entertaining.
I often prepare this casserole ahead and bake it just before serving. It reheats well and is a great way to use leftover rotisserie or roasted chicken.
Why You Will Love This Spinach Artichoke Chicken Casserole:
- A delicious twist on a classic. Spinach and artichoke dip is a crowd-pleaser; turning it into a pasta bake with chicken makes it a satisfying one-dish meal.
- Make-ahead friendly. The casserole can be assembled and refrigerated up to 24 hours before baking, which is perfect for busy schedules.
- Great for using leftovers. Leftover chicken or rotisserie chicken work perfectly here, saving time while adding flavor.
- Veggie-rich. Spinach and artichokes add nutrition and texture, so the dish feels indulgent without skimping on vegetables.
Recipe Ingredients and Variations:
See the printable recipe card below for exact measurements. Key ingredients and helpful variations are summarized here.
- Chicken: 2 cups cubed, cooked chicken. Use leftover chicken or cook and cube your preferred cut, seasoned simply with salt, pepper and garlic.
- Cream cheese: Full-fat works best to avoid curdling and to produce a silky sauce.
- Sour cream: Full-fat sour cream or whole-milk Greek yogurt can be used; full-fat yields the creamiest results.
- Cream: Heavy cream helps create a rich sauce.
- Milk: Whole milk is recommended. Evaporated milk can be used for extra creaminess.
- Onion: One small onion, finely diced.
- Mozzarella: Freshly shredded gives the best melt and a stringy, gooey top.
- Parmesan: Grated Parmesan blends smoothly into the sauce.
- Spinach: Frozen spinach, thawed and thoroughly squeezed dry to remove excess moisture.
- Artichokes: Canned artichokes, chopped. Quartered or chopped hearts both work.
- Pasta: One pound short pasta such as rigatoni, penne, ziti, rotini or cavatappi. Cook just under al dente so it holds up during baking.
- Garlic: 3–4 fresh cloves, minced (or about 1/2 teaspoon garlic powder).
- Seasoning: Salt, pepper and a pinch of crushed red pepper to taste.
How To Make This Spinach Artichoke Chicken Pasta Dish:
Prepare ingredients first: thaw and drain spinach well, soften the cream cheese, cube the chicken, and shred the cheeses if needed.
1. Preheat oven to 350°F. Cook pasta according to package directions until just shy of al dente (about 1 minute less than the package time).
2. In a medium bowl, beat softened cream cheese and sour cream until smooth. Stir in heavy cream and milk until fully combined.
3. Add the drained spinach, chopped artichokes, cubed chicken, grated Parmesan, 1 cup of mozzarella, diced onion, minced garlic, crushed red pepper, salt and pepper. Stir until evenly mixed.
4. Spray a 9×13-inch baking dish with oil. Drain the pasta and add it to the dish. Pour the chicken-spinach-artichoke mixture over the pasta and stir to coat evenly. Alternatively, combine everything in a large bowl first then transfer to the baking dish.
5. Smooth the top and sprinkle with the remaining mozzarella. Bake uncovered for about 25 minutes, checking at 20 minutes. The casserole is ready when bubbling and the cheese is melted. Optionally broil for 1–2 minutes to brown the cheese.
6. Let rest 5–10 minutes before serving so the casserole sets and slices more cleanly.
Recipe Tips
- Cook the pasta just under al dente. Slightly undercooking prevents the pasta from becoming mushy after baking and improves texture the next day.
- Use full-fat dairy. Lower-fat dairy can separate when baked. For a super-smooth sauce, consider evaporated milk as a substitute for whole milk.
- Make it gluten-free if needed. Substitute your preferred gluten-free short pasta and follow the same method.
- Freshly shred cheese. Pre-shredded cheese often contains anti-caking agents that inhibit melting—freshly shredded gives the best, gooey finish.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat individual portions in the microwave for 2–3 minutes or bake the whole dish at 350°F for about 15 minutes until warmed through.
You can freeze the casserole, but note that pasta texture may change after freezing and reheating. Cool completely before transferring to a freezer-safe container.
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 cups cubed cooked chicken
- 8 oz cream cheese, softened
- 3/4 cup sour cream (full fat) or Greek yogurt
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 small onion, finely diced
- 1½ cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 10 oz frozen spinach, thawed and drained
- 1 (14 oz) can artichokes, chopped
- 3–4 garlic cloves, minced
- 1/2 tsp crushed red pepper
- 1/2 tsp sea salt (adjust 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 directed).
- While pasta cooks, beat together softened cream cheese and sour cream until smooth. Stir in heavy cream and milk until combined.
- Add chicken, spinach, artichokes, 1 cup mozzarella, Parmesan, onion, garlic and seasonings; stir to combine.
- Drain pasta and place in an oiled 9×13-inch baking dish. Pour the mixture over the pasta and stir to coat. Top with remaining mozzarella.
- Bake uncovered for about 25 minutes, checking at 20 minutes, until bubbly and cheese is melted. Broil 1–2 minutes if you want a browned top. Cool 5–10 minutes before serving.
Notes
- Cook pasta just under al dente to prevent mushiness after baking.
- Use full-fat dairy for the creamiest texture; evaporated milk can be substituted for whole milk.
- Substitute gluten-free pasta if desired.
- Freshly shredded cheese melts better than pre-shredded varieties.
Nutrition
Nutrition information is an approximation.