Chicken, Spinach, and Artichoke Pasta Bake

Even when the weather is warm, sometimes I still find myself craving a big bowl of comforting baked pasta. But, it’s nice to switch it up from the standard red sauce and ricotta cheese variety. When I came across a recipe a couple of months ago in a recent issue of Taste of Home, I thought I’d give it a try.

I did end up changing it a bit, mainly by adding chicken as well as a dose of homemade Alfredo sauce to the pasta bake. I loved all the flavors together, almost reminiscent of a spinach-artichoke dip. It was pretty easy to bring together too, as it doesn’t require all the layering that something like a traditional lasagna would.

I had leftover roasted chicken from the night before, so I just used that – but a store-bought rotisserie chicken would be ideal for this application. Or you could certainly use boneless skinless chicken breasts that you roasted or sauteed as well. Whatever works best for you!

I kept it simple and just served it with a salad topped with a light lemon vinaigrette. Everyone really enjoyed it, and with most baked pastas the leftovers were even better the next day for lunch.

Source: adapted from Taste of Home Magazine, February/March 2014


  1. Clai Piascik
    Posted April 21, 2014 at 12:13 PM | Permalink

    This looks delicious and I’m adding it to our menu for the week. I’m not sure about putting it under the broiler though. I know that Pyrex can’t withstand the heat (personal experience :(). I’m not sure that other dishes could and I’m nervous to try it.

    • Posted April 21, 2014 at 12:28 PM | Permalink

      Clai, I’ve not yet had a problem with Pyrex under the broiler. But the dish is always hot when I put it under the broiler, so there’s never been a temperature shock. Same with Corningware or ceramic dishes. You could always just crank up the heat to 425 or 450 if you’re more comfortable with that!

  2. Posted April 22, 2014 at 3:17 AM | Permalink

    Oh yum – that’s almost all I can say. This recipe has all the ingredients I love like crazy. 🙂 Pinned!

  3. Marky Beth
    Posted April 29, 2014 at 9:02 PM | Permalink

    Wow! I was wondering how to use the leftover roast chicken some way with pasta…this sounds wonderful. Just thinking it would be good using broccoli in place of the spinach and artichokes, just as a change-up sometimes. Going to give it a try; this is the kind of thing we LOVE!

    • Posted April 30, 2014 at 8:00 AM | Permalink

      I think broccoli would be a great substitute for the artichoke and spinach. Enjoy!

  4. Colleen
    Posted May 31, 2014 at 10:36 PM | Permalink

    So I got all the fixings to make this while my mom came to visit, because we love anything spinach/artichoke. I just didn’t get around to making it while she was here, but made it the other night anyway because I could not get it out of my head. You know how picky my crew is, I even told them before we ate, “this will probably be a dinner only I like.” Here they loved it as much as I did 🙂 And the Alfredo sauce, girl! Making a double batch of your chicken enchilladas tomorrow, so I can freeze half for another night. Just had to thank you for another winner 🙂

    • Posted June 1, 2014 at 12:47 PM | Permalink

      Yay – glad everyone liked it! The alfredo sauce is one you’ll find yourself making again and again for all kinds of applications 🙂

  5. Chrissy
    Posted November 6, 2014 at 7:25 PM | Permalink

    This is a great casserole. I added about a cup of chicken broth so it didn’t get dry. Also added some garlic powder to each layer. Amazing!!

  6. Amanda
    Posted December 8, 2014 at 11:01 PM | Permalink

    I’m trying to find a Christmas dinner that doesn’t require a lot of hands on work while I’m entertaining – is this something that can be prepped ahead of time and then thrown in the oven when company arrives?

  7. Laura
    Posted January 2, 2015 at 4:19 PM | Permalink

    Hello! Love the look of this recipe! Was just wondering if you thought this might freeze well? to make a head and freeze, to just pop in the oven for cooking? Thanks!

    • Posted January 27, 2015 at 1:05 PM | Permalink

      I’ve not tried myself, but I think it probably would. Dairy sauces can be hit or miss though when freezing!

  8. Pat Williamson
    Posted May 12, 2015 at 9:12 AM | Permalink

    This sounds so good. As I am on a low carb way of life, wonder how this would be with spaghetti squash or no pasta at all.

  9. Paige
    Posted June 9, 2015 at 2:33 PM | Permalink

    i wonder how substituting marinara instead of Alfredo would taste….

    • Posted June 9, 2015 at 5:59 PM | Permalink

      My guess would be awesome! And, much more figure-friendly too 🙂

  10. Rose Marie
    Posted July 2, 2015 at 5:57 PM | Permalink

    Laura – just popped this casserole into the oven and it looks fabulous – can’t wait to taste it – company over in 30 minutes – perfect combo with a spring salad. Thanks for such a great recipe and very easy to make! Alfredo a beautiful touch for taste!

  11. Allison VE
    Posted September 22, 2015 at 9:53 AM | Permalink

    this looks delicious! How many serving would you say it makes?

  12. April
    Posted October 9, 2015 at 6:06 PM | Permalink

    This dish is in the oven now, and by the taste test I did while mixing it all it will be delicious! One comment is don’t even bother with prepping your 2-qt baking dish because this will most definitely not fit! I ended up using my 9×13 dish (3-qt I think…) and it fit, but was still maybe a little over the top. I followed the recipe for the Alfredo sauce too, and it’s definitely better than the jarred stuff. Can’t wait to dig into the finished product 🙂 Thanks!

  13. Nora
    Posted December 10, 2015 at 7:21 PM | Permalink

    This casserole tasted great but got a little dry. Next time I’d add chicken broth just like Chrissy suggested. Otherwise, it was easy to make and tasted so good.

  14. Leslie
    Posted January 10, 2016 at 2:55 PM | Permalink

    I have a bag of fresh spinach, could I use that?

    • Posted January 10, 2016 at 3:08 PM | Permalink

      Absolutely! Roughly tear it to break it down a little bit.

  15. Angela
    Posted March 2, 2016 at 1:51 PM | Permalink

    This looks delicious, can’t wait to try. What is a good recipe for Alfredo Sauce?

  16. Mary Adair
    Posted March 19, 2016 at 7:11 PM | Permalink

    I know we will like this since we enjoy each of the ingredients. I look forward to making the Alfredo sauce too. Thanks!

  17. Heather
    Posted May 1, 2016 at 11:32 AM | Permalink

    Getting ready to make this yummy recipe for dinner tonight! Those that have made it, do you recommend a 2-quart dish or a 9×13 pan? Also thinking of adding chicken broth as Chrissy suggested as to keep it from being dry. Thoughts? Thank you!

  18. Tvcassandra
    Posted March 2, 2017 at 8:41 PM | Permalink

    Can this dish be refrigerated after being cooked? I made two one for home and work just wondering where to store the dish for work tomorrow!

  19. Madeline Baumgartner
    Posted November 27, 2018 at 10:51 AM | Permalink

    Do you have recommendations for alternatives to red and Alfredo sauce for the Chicken, Spinach and Artichoke Pasta Bake? Something light?

    • Posted November 29, 2018 at 5:34 PM | Permalink

      You could always just go with olive oil and garlic.

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