Do you love the flavors of a spinach artichoke dip? If so then you are absolutely going to want to put this Spinach Artichoke Chicken Casserole on your easy dinner rotation!
This casserole recipe combines boneless chicken, pasta, creamy cheese sauce along with spinach and artichokes into one cozy, oven baked dinner.
Like most casseroles, this one is rich and comforting and as a bonus, surprisingly easy to prepare!
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Before we dive into how much you're going to love this chicken and spinach casserole, have you seen my warm Spinach and Artichoke Cottage Cheese Dip? How about my cold Spinach and Artichoke Greek Yogurt Dip? If not, go check them out, very similar flavors to this dinner.
Why you'll love this casserole
This casserole has everything that makes a casserole a true comfort meal:
- It is creamy and cheesy but somehow doesn't leave you feeling as though it is too heavy
- Protein - I know everyone is all about protein lately and this recipe has protein from both the chicken and the Greek yogurt!
- Leftovers - reheats well so you can enjoy the leftovers
- Family friendly
Ingredients
For measurements and a complete and detailed ingredient list, see the printable recipe card at bottom of post.
- Pasta - A tube pasta like ziti or rigatoni is my favorite because everything gets all smushed inside the pasta.
- Seasonings - I only used my typical go to seasonings - garlic powder, onion powder, salt and pepper. Feel free to add more if you'd like.
- Chicken - Boneless skinless chicken breast
- Sauce ingredients - Cream cheese, Greek yogurt, Milk
- Cheese - I like a blend of mozzarella and parmesan but you can add some cheddar in there if you'd like.
- Spinach - Frozen, thawed and squeezed dry
- Artichokes - Hearts, canned, drained and chopped
How to make the casserole
For complete and detailed cooking instructions please see the printable recipe card at bottom of page.
One: Prepare pasta. Drain and set aside.
Two: While pasta is cooking, cook the chicken in a skillet. Alternatively, you can use pre-cooked chicken.
Three: Combine softened cream cheese, Greek yogurt and milk in a large bowl. Stir in most of the mozzarella and the parmesan.
Four: Stir in the pasta, chicken, spinach and artichokes.
Five: Spread mixture into a prepared baking dish, top with remaining cheese and bake.
Six (optional): If you would like the top browned, pop under the broiler for just a few minutes. Be sure your baking dish is broiler safe. Serve warm.
Tips for the best Spinach Artichoke Casserole
- Spinach - squeeze as much liquid out of the spinach as possible. I like to wrap my defrosted spinach in paper towels or a clean, lint-free dish towel and squeeze.
- Pasta - Do not overcook the pasta! The pasta will continue to cook in the oven while baking so undercook the pasta by two to three minutes.
- Cheese - Add more cheese on top!
Variations
- You can add other vegetables if you prefer. I'd suggest mushrooms or blanched broccoli.
- Instead of ziti try rigatoni, penne or small shells.
- Spice it up by adding some red pepper flakes
FAQ
Yes, it adds another cooking step but you certainly can. Cook it and be sure to drain all excess liquid before combining it into the sauce.
Yes. Assemble the casserole, cover and refrigerate for up to 24 hours before baking.
Printable Recipe Card
Spinach Artichoke Chicken Casserole
Ingredients
- 12 ounces uncooked ziti pasta
- 1 ½ pounds boneless chicken breast diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 tablespoon olive oil
- 8 ounces cream cheese softened
- ¾ cup plain Greek yogurt
- ¼ cup milk
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- 10 oz frozen spinach thawed and squeezed dry
- 14 ounces can artichoke hearts drained and chopped
- 2 cloves garlic minced
Optional Garnish
- chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish.
- Bring a large pot of salted water to a boil. Cook the ziti according to package instructions until al dente. Drain and set aside.
- Season the diced chicken with ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.
- In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the Greek yogurt and milk until fully combined and creamy. Mix in ¾ cup mozzarella, Parmesan cheese, minced garlic, and remaining salt and pepper.
- Add the cooked pasta, chicken, spinach, and chopped artichokes to the bowl. Stir until everything is evenly coated.
- Spoon the mixture into the prepared dish and spread evenly. Sprinkle the remaining mozzarella over the top. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly.
- If you would like a golden brown more attractive topping, after baking, broil for 1 to 2 minutes, watching closely, until the top is lightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if desired. Serve and enjoy!
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