Spinach and Artichoke Chicken Pasta Bake

• 12 oz uncooked penne pasta
• 1 lb boneless, skinless chicken breasts, cooked and cubed
• 14 oz can artichoke hearts, drained and chopped
• 10 oz package frozen spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a large bowl, combine spinach, artichokes, cheeses, sour cream, mayonnaise, garlic, Italian seasoning, salt, and pepper.
4. 4 Fold in cooked pasta and chicken until well combined.
5. 5 Transfer mixture to a greased 9x13 inch baking dish and sprinkle breadcrumbs on top.
6. 6 Bake for 30-35 minutes, or until bubbly and golden.
7. 7 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Oven

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use Greek yogurt in place of sour cream for a tangier, healthier option.
• Substitute mayonnaise with cream cheese for a richer texture.

Pairings

• Caesar salad
• Warm crusty bread

Nutrition

Tips

• For extra flavor, sauté garlic in olive oil before mixing into the cheese sauce.
• Use rotisserie chicken for a quicker prep.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pairs well with garlic bread.

FAQ