Description
Inspired by the classic dip, this pasta bake is rich, creamy, and packed with flavor. Tender chicken, spinach, and artichokes are tossed in a garlicky Parmesan cream sauce, then baked under a layer of mozzarella until bubbly and golden. It’s hearty, comforting, and perfect for when you want a cozy meal that feels just a little indulgent.
Ingredients
12 oz pasta (penne or rotini)
2 cups cooked chicken, shredded or diced
2 cups fresh spinach
1 cup artichoke hearts, chopped (canned or jarred, drained)
3 cloves garlic, minced
2 tbsp butter
2 tbsp flour
1 ½ cups milk
1 cup heavy cream
1 cup Parmesan cheese, grated
1 cup shredded mozzarella cheese
½ tsp black pepper
½ tsp Italian seasoning
Salt, to taste
Instructions
Cook pasta until al dente, drain, and set aside. Preheat oven to 375°F (190°C).
In a skillet, melt butter and sauté garlic. Stir in flour to make a roux. Slowly whisk in milk and cream until thickened.
Add Parmesan, pepper, and Italian seasoning, stirring until smooth.
Mix in chicken, spinach, and artichokes. Fold in cooked pasta until coated.
Transfer to a greased baking dish, sprinkle mozzarella on top.
Bake for 20–25 minutes until bubbly and golden.
Serve hot, with extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 560
- Fat: 22g
- Carbohydrates: 46g
- Protein: 34g