Cheesy Spinach and Artichoke Chicken Pasta
User Reviews
4.5
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
12
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Calories
341 kcal
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Course
Main Course
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Cuisine
American
Cheesy Spinach and Artichoke Chicken Pasta
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Imagine spinach and artichoke-flavored PASTA spiked with juicy chicken, red peppers, and TWO types of melted cheese!! A family favorite big-batch COMFORT FOOD PANTRY RECIPE that's great for meal prepping!!
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Ingredients
- 1 pound bowtie pasta cooked according to package directions and drained (rotini, fusilli, penne, ziti, small shells, or a small-shaped pasta may be substituted)
- 4 tablespoons olive oil plus more if necessary
- 1.75 to 2 pounds boneless skinless chicken breast diced into bite-sized pieces
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon Italian seasoning or to taste, plus more if desired
- 3 to 4 cloves garlic finely minced or pressed
- 5 ounces fresh baby spinach about 4 heaping handfuls
- 12 ounces artichoke hearts I used previously frozen that I thaw, drain, and keep whole; dice them if you prefer
- one 12-ounce jar fire-roasted red bell peppers drained and diced small (another red pepper variety may be substituted or use half of a fresh red bell pepper diced small and cook it with the chicken)
- 2 cups shredded Monterey jack cheese Pepper Jack or mozzarella may be substituted
- ⅓ cup freshly grated Parmesan cheese
- fresh parsley optional for garnishing
Instructions
- Preheat oven to 400F, spray a 4 1/2 quart casserole dish (or something that is equivalent to least a high-sided 9x13-inch baking dish because this makes a lot of food) with cooking spray, cook pasta according to package directions, drain, return pasta to pot; set aside.
- While the pasta is cooking, to a large skillet add 4 tablespoons olive oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the chicken and any cooking juices to the large pot with the pasta, and add the spinach, artichokes, red peppers, and stir to combine. Drizzle in more olive oil, as necessary, if it seems at all dry. Spinach will begin to wilt momentarily. Taste mixture and if desired, add more salt, pepper, or Italian seasoning.
- Turn mixture out into prepared casserole dish, evenly sprinkle with the Monterey Jack, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
- Remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and bake for another 5 to 8 minutes OR broil on High for 2 minutes, or until cheese is as golden browned as desired; keep a very close eye on it if you're broiling so you don't burn it.
- Optionally garnish with fresh parsley and serve immediately.
Notes
- Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1
Calories
341kcal
(17%)
Carbohydrates
18g
(6%)
Protein
33g
(66%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Cholesterol
83mg
(28%)
Sodium
271mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 341kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 83mg | 28% |
| Sodium | 271mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
54 reviews
Excellent
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