Spinach Artichoke Chicken Pasta Bake

• 8 oz uncooked penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 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 Season chicken with salt, pepper, and oregano. Sauté in a large skillet until cooked through.
4. 4 In a large bowl, mix sour cream, mayonnaise, and garlic.
5. 5 Add cooked chicken, artichokes, spinach, mozzarella, and half of Parmesan to the bowl. Stir gently.
6. 6 Combine with cooked pasta in a greased 9x13 inch baking dish.
7. 7 Top with breadcrumbs and remaining Parmesan.
8. 8 Bake for 25-30 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Mixing bowl

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add diced roasted red peppers for sweetness.

Substitutions

• If you're out of mayonnaise, use plain Greek yogurt for a healthier option.
• Substitute sour cream with cottage cheese for a lower-fat alternative.

Pairings

• Caesar salad
• Steamed broccoli

Nutrition

Tips

• For extra flavor, sauté garlic with chicken.
• Feel free to add diced tomatoes for a tangy kick.

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 at 350°F for 45 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a simple green salad.
• Pairs well with warm garlic bread.

FAQ