Spinach and Artichoke Pasta Bake Recipe

Overhead view of a chicken spinach and artichoke pasta bake in a white baking dish.

This healthy high protein spinach and artichoke pasta bake with chicken is the perfect weeknight pasta recipe. Inspired by a creamy spinach artichoke dip, this pasta bake features flavorful cheesy pasta mixed with spinach, artichoke, and chicken. Made with lighter ingredients, this is a high protein dinner that you can make ahead of time and reheats wonderfully.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 521kcal

Author Carmy

Ingredients

8 ounces rigatoni pasta
4 ounces light cream cheese room temperature (half of a block)
½ cup plain Greek yogurt
½ cup light mayo
1½ teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
6 ounces fresh baby spinach or more
4 cups cooked chicken shredded or roughly chopped
14 ounce can quartered artichoke hearts drained
1½ cup shredded mozzarella cheese divided
⅓ cup parmesan cheese grated or shredded, plus more for topping

Instructions

Preheat the oven to 400F. Spray a 9×13” casserole dish with cooking spray.
Bring a pot of salted water to a boil. Cook the pasta according to the package directions, stopping two minutes short of al dente. (It will finish cooking in the oven) Drain and set aside.
Meanwhile, in a large bowl, mix together the cream cheese, Greek yogurt, mayo, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Add the cooked pasta, spinach, chicken, artichoke hearts, parmesan cheese, and ½ cup of mozzarella cheese to the bowl and toss well to combine.
Add the mixture to the greased baking dish and top with the remaining 1 cup of mozzarella cheese.
Bake for 8 to 10 minutes, then broil for 2 to 3 minutes until the cheese on top is golden brown.

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