Healthy Spinach and Artichoke Chicken Pasta Bake
User Reviews
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
8
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Calories
385 kcal
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Course
Main Course
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Cuisine
Italian
Healthy Spinach and Artichoke Chicken Pasta Bake
Description
Healthy Spinach and Artichoke Chicken Pasta Bake uses cooked penne pasta mixed with a creamy base made from softened cream cheese, Greek yogurt, and light mayonnaise, seasoned with Italian seasoning, garlic powder, onion powder, and black pepper for well-rounded flavor. Fresh baby spinach adds a tender leafy texture, while rotisserie chicken provides a convenient shredded protein component. Artichoke hearts contribute a mild, slightly tangy note. The dish is layered with mozzarella and Parmesan cheeses, which melt and brown during baking to create a cheesy crust. Pre-cooking the pasta to al dente ensures it retains some firmness after baking and prevents mushiness. This casserole offers a comforting meal with balanced creaminess and savory elements that highlight a classic spinach and artichoke flavor profile enhanced by chicken.
Ingredients
- 10 oz. penne pasta I used Protein Plus
- 4 oz. cream cheese softened, reduced-fat
- 1/2 cup Greek yogurt plain, 120g
- 1/2 cup mayonnaise light
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 4 oz. spinach fresh baby
- 4 cups rotisserie chicken or my LFF Basic Shredded Chicken, cooked, shredded, 500g
- 1 oz. artichoke hearts quartered, canned, drained
- 1.5 cup mozzarella cheese divided, shredded
- 1/4 cup Parmesan Cheese plus more for topping, grated
Instructions
- Preheat the oven to 400 degrees F. Spray a 9x13” casserole dish with cooking spray.
- Fill a large pot with water and bring to a boil. Sprinkle generously with salt. Add the pasta and cook for 10 minutes or the minimum time according to package directions (the pasta will still cook some in the oven). When done, rinse with cool water then set aside.
- With a hand mixer, mix together the cream cheese, Greek yogurt, mayo and all the seasonings. Then either in a large bowl or directly in the greased baking dish, mix the cream cheese mixture, cooked pasta, spinach, chicken, artichoke hearts, parmesan cheese and 1/2 cup of the mozzarella cheese.
- Add the mixture to the dish and sprinkle with the remaining 1 cup of mozzarella cheese.
- Bake for 8-10 minutes, then broil for 2-3 minutes at the end to brown to cheesy perfection! Sprinkle it with more grated parmesan cheese (if desired) and freshly cracked black pepper then serve and enjoy!
Notes
- Cook pasta until just al dente to avoid overcooking during baking.
- Use rotisserie or pre-cooked shredded chicken for convenience and flavor.
- Broiling briefly at the end creates a golden, bubbly cheese topping.
- Adding extra grated Parmesan on top enhances flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1/8 of bake (239g) | |
| Calories | 385kcal | 19% |
| Carbohydrates | 32.3g | 11% |
| Protein | 31g | 62% |
| Fat | 14.6g | 22% |
| Saturated Fat | 5.6g | 28% |
| Fiber | 4.2g | 17% |
| Sugar | 4.2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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