Cheesy Spinach and Artichoke Chicken Pasta
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
Starting with cooked pasta, this dish sautés chicken seasoned with salt, pepper, and Italian seasoning until cooked through, then adds garlic to develop flavor. Combining the sautéed chicken, spinach, artichokes, and diced red peppers with the pasta creates a colorful, nutrient-rich base. The Monterey jack cheese melts throughout, binding the components into a creamy, cheesy sauce balanced by the addition of Parmesan's nuttiness.
The recipe finishes baked in a casserole dish at 400°F, allowing the cheese to meld and develop slight golden patches. The result is a comforting, filling meal that combines protein, vegetables, and pasta with a smooth, soft texture.
Leftover portions can be stored in the refrigerator up to five days or frozen up to four months for later meals. Variations in pasta shape and cheese types do not significantly change the dish's overall creamy, cheesy character.
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 chicken breast diced into bite-sized pieces, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon Italian seasoning or to taste, plus more if desired
- 3 to 4 cloves garlic finely minced or pressed
- 5 ounces spinach about 4 heaping handfuls, fresh baby
- 12 ounces artichoke hearts I used previously frozen that I thaw, drain, and keep whole; dice them if you prefer
- 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, fire-roasted, one 12-ounce jar
- 2 cups Monterey jack cheese Pepper Jack or mozzarella may be substituted, shredded
- ⅓ cup Parmesan Cheese freshly grated
- parsley optional for garnishing, fresh
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
- Leftover pasta casserole keeps well in the refrigerator for up to 5 days or frozen for up to 4 months.
- Substitute pasta and cheese types as preferred without affecting the overall creamy texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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