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4.5 from 54 votes

Cheesy Spinach and Artichoke Chicken Pasta

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!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 341 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.