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Spinach Artichoke Chicken Pasta Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Skillet
  • 9x9 baking dish
  • Mixing bowl

Ingredients
  

  • 8 oz penne pasta
  • 1 lb boneless chicken breast, cooked and shredded
  • 10 oz frozen spinach, thawed and drained
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 4 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x9 inch baking dish.
  • Cook the penne in a large pot of boiling salted water until al dente, then drain and set aside.
  • Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  • Stir in the cream cheese and heavy cream. Cook until the cream cheese melts and the mixture is smooth.
  • Add the shredded chicken, drained spinach, chopped artichoke hearts, salt, and pepper. Stir until everything is evenly coated.
  • Combine the sauce mixture with the cooked pasta in a large bowl.
  • Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
  • Bake for 20 to 25 minutes until the cheese is melted and lightly browned on top.

Notes

Drain the spinach very well by pressing it in a clean towel so the casserole stays thick instead of watery. If you want a bit more tang, add a squeeze of lemon juice to the sauce before mixing with the pasta. Leftovers keep in the fridge for three days and reheat best in a covered dish with a splash of cream stirred in.
Course: Main Course
Cuisine: American
Equipment: Large pot, Skillet, 9x9 baking dish, Mixing bowl