Cheesy Spinach and Artichoke Chicken Pasta
A creamy, cheesy pasta bake with spinach, artichokes, roasted red peppers, and seasoned chicken that's quick to prepare and perfect for feeding a crowd.
Equipment
- Large Pot
- Large Skillet
- 4 1/2-quart (or high-sided 9x13) casserole dish
- Cooking spray
- Spatula or spoon
- Knife and cutting board
Ingredients
- 1 pound bowtie pasta cooked according to package directions and drained (rotini, fusilli, penne, ziti, small shells, or another small-shaped pasta may be substituted)
- 4 tablespoons olive oil plus more if necessary
- 1.75 to 2 pounds boneless skinless chicken breast diced into bite-sized pieces
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon Italian seasoning or to taste, plus more if desired
- 3 to 4 cloves garlic finely minced or pressed
- 5 ounces fresh baby spinach about 4 heaping handfuls
- 12 ounces artichoke hearts previously frozen and thawed, drained and kept whole (dice if you prefer)
- 12 ounces fire-roasted red bell peppers jarred, drained and diced small (or substitute half a fresh red bell pepper diced and cook with the chicken)
- 2 cups shredded Monterey Jack cheese Pepper Jack or mozzarella may be substituted
- 1/3 cup freshly grated Parmesan cheese
- fresh parsley optional for garnishing
Instructions
- Preheat the oven to 400°F (204°C) and spray a 4 1/2-quart casserole dish (or a high-sided 9x13-inch dish) with cooking spray.
- Cook the pasta according to package directions until al dente, drain, return to the pot, and set aside.
- While the pasta cooks, heat 4 tablespoons olive oil in a large skillet over medium-high heat.
- Add the diced chicken to the skillet, season generously with kosher salt, black pepper, and 1 tablespoon Italian seasoning, and cook about 5 minutes, stirring and flipping intermittently, until cooked through.
- Add the minced garlic to the skillet and cook about 1 minute, stirring constantly, until fragrant.
- Transfer the cooked chicken and any pan juices to the pot with the drained pasta. Add the baby spinach, artichoke hearts, and diced roasted red peppers; stir to combine and drizzle additional olive oil if the mixture seems dry. The spinach will wilt.
- Taste and adjust seasoning with more salt, pepper, or Italian seasoning if desired.
- Pour the pasta mixture into the prepared casserole dish, sprinkle evenly with the shredded Monterey Jack cheese, and bake about 10 minutes, until the cheese is just starting to turn light golden.
- Remove the dish from the oven, sprinkle with the grated Parmesan, then return to the oven and bake another 5–8 minutes, or broil on High for up to 2 minutes until the top is golden brown (watch closely if broiling).
- Optionally garnish with chopped fresh parsley and serve immediately.
Notes
- Extra will keep airtight in the fridge for up to 5 days.
- Extra can be frozen for up to 4 months.