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Spinach Artichoke Chicken Pasta Bake
Rachel Kim

Spinach Artichoke Chicken Pasta Bake

Cream cheese and artichoke hearts turn cooked pasta and chicken into a sharp, substantial casserole. Use short pasta with ridges so the spinach mixture doesn't slide to the bottom. Total time: 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups chopped fully cooked rotisserie chicken
  • 4 cups fully cooked rigatoni
  • 1 can 14 oz quartered artichoke hearts, drained and chopped
  • 5 oz baby spinach chopped
  • 8 oz cream cheese softened
  • 1 cup milk
  • 1 tsp garlic powder
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
  2. Whisk the softened cream cheese, milk and garlic powder in a large bowl until mostly smooth.
  3. Fold in the fully cooked chicken, cooked rigatoni, artichokes, spinach, mozzarella and half the Parmesan.
  4. Spread the mixture in the dish, top with the remaining Parmesan and cover with foil.
  5. Bake for 15 minutes, uncover and bake for 5 to 7 minutes more, until the center reaches 165°F.