Description
How to make creamy high protein chicken spinach artichoke pasta bake with tender chicken, fresh spinach and melted cheese for the perfect comfort meal.
Ingredients
Scale
Base Ingredients
- 12 oz whole wheat penne pasta
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 5 oz fresh baby spinach
- 1 jar (12 oz) marinated artichoke hearts, drained and chopped
Creamy Sauce
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup chicken broth, low sodium
- 1/2 cup mayonnaise
- 3 cloves garlic, minced
Cheese & Seasonings
- 1.5 cups mozzarella cheese, shredded and divided
- 3/4 cup Parmesan cheese, grated and divided
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Prep Everything: Preheat oven to 375°F and cook pasta according to package directions until al dente. Drain and set aside. Season chicken pieces with salt and pepper while pasta cooks.
- Cook Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken pieces 6-8 minutes until golden and cooked through. Remove to plate and let cool slightly.
- Make Sauce: In large bowl, whisk together softened cream cheese, Greek yogurt, chicken broth, mayonnaise, minced garlic, Italian seasoning, and garlic powder until completely smooth and creamy.
- Combine Everything: Add cooked pasta, chicken, spinach, artichokes, 1 cup mozzarella, and 1/2 cup Parmesan to sauce. Toss until spinach wilts and everything is evenly coated.
- Transfer Mixture: Spray 9×13 inch baking dish with cooking spray. Transfer pasta mixture to dish and spread evenly. Top with remaining mozzarella and Parmesan cheeses.
- Bake Golden: Bake uncovered 25-30 minutes until edges are bubbly and top is golden brown. Let rest 5 minutes before serving to allow sauce to thicken perfectly.
Notes
- Don’t overcook the pasta initially since it continues cooking in the oven and becomes mushy.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Substitute rotisserie chicken to save time – use about 3 cups shredded.
- Frozen artichoke hearts work too but thaw and drain thoroughly first.
- Add red pepper flakes for a subtle heat that complements the creamy sauce.
- Double recipe easily and freeze one pan unbaked for future meals.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 420 calories
- Fat: 18g
- Carbohydrates: 35g
- Protein: 28g