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

10 Comments

  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?

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