This Spinach Artichoke Chicken Pasta Casserole is made with chicken, spinach, artichokes, and creamy sauce baked in a simple casserole. It’s an easy weeknight dinner that the whole family will love. Serve it in this dish for a beautiful centerpiece that doubles as dinner!
This casserole is my go-to recipe that is perfect if you want something that can feed a crowd, but also works well for leftover chicken.
Serve them with a simple side salad or these grilled vegetables.
How to Make Spinach Artichoke Chicken Pasta Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Bring a large pot of salted water to a boil. Cook the ziti according to package instructions until al dente. Drain and set aside.
2. Season the diced chicken with ¼ tsp salt, ¼ tsp pepper, garlic powder, and onion powder.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.
4. In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the Greek yogurt and milk until fully combined and creamy.
5. Mix in ¾ cup mozzarella, Parmesan cheese, minced garlic, and remaining salt and pepper.
6. Add the cooked pasta, chicken, spinach, and chopped artichokes to the bowl. Stir until everything is evenly coated.
7. Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish. Spoon the mixture into the prepared dish and spread evenly.
8. Sprinkle the remaining mozzarella over the top. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly.
9. Broil for 1 to 2 minutes, watching closely, until the top is lightly golden.
10. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if desired.
Serve & Enjoy!
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Dish
Casserole baking dish for this recipe
Creamy Spinach Artichoke Chicken Pasta Casserole
Ingredients
- 12 oz uncooked ziti pasta
- 1.5 lb chicken breast diced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt divided
- ½ tsp black pepper divided
- 1 tbsp olive oil
- 8 oz cream cheese softened
- ¾ cup plain Greek yogurt
- ¼ cup milk
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- 10 oz frozen spinach thawed and squeezed dry
- 1 14 oz can artichoke hearts, drained and chopped
- 2 cloves garlic minced
- Optional: fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the ziti according to package instructions until al dente. Drain and set aside.
- Season the diced chicken with ¼ tsp salt, ¼ tsp pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.
- In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the Greek yogurt and milk until fully combined and creamy.
- Mix in ¾ cup mozzarella, Parmesan cheese, minced garlic, and remaining salt and pepper.
- Add the cooked pasta, chicken, spinach, and chopped artichokes to the bowl. Stir until everything is evenly coated.
- Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish. Spoon the mixture into the prepared dish and spread evenly.
- Sprinkle the remaining mozzarella over the top. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly.
- Broil for 1 to 2 minutes, watching closely, until the top is lightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if desired.
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Cheesy Chicken Taco Casserole with Black Beans