Creamy Spinach and Artichoke Chicken Pasta Bake

Servings: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: ~630 per serving

Ingredients

• 12 oz (340g) penne or rotini pasta

• 2 cups cooked shredded or diced chicken

• 2 tbsp olive oil

• 1 small onion, diced

• 4 cloves garlic, minced

• 1 (14 oz) can artichoke hearts, drained and chopped

• 3 cups fresh spinach (or 1 cup frozen, thawed & drained)

• 1 cup chicken broth

• 1 ½ cups heavy cream

• 1 cup cream cheese, softened

• 1 cup shredded mozzarella

• 1 cup shredded parmesan

• 1 tsp Italian seasoning

• ½ tsp paprika

• Salt and pepper to taste

For topping:

• ½ cup mozzarella

• ¼ cup parmesan

Instructions

1. Cook the pasta according to package directions. Drain and set aside.

2. Preheat oven to 375°F (190°C).

3. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, 3–4 minutes. Add garlic and cook 1 minute more.

4. Stir in chopped artichoke hearts and fresh spinach. Cook until spinach is wilted.

5. Add chicken broth, heavy cream, and cream cheese. Stir until smooth and creamy.

6. Add mozzarella, parmesan, Italian seasoning, paprika, salt, and pepper. Mix until melted and combined.

7. Stir in cooked pasta and chicken. Toss until everything is fully coated.

8. Transfer mixture to a baking dish. Top with extra mozzarella and parmesan.

9. Bake for 20–25 minutes, or until bubbly and golden on top.

10. Let rest 5 minutes before serving.