Spinach Artichoke Chicken Pasta Bake
Creamy baked pasta combining tender chicken, spinach, and marinated artichokes in a cheese-enriched bechamel sauce. Farfalle or any pasta shape works in this comforting casserole topped with melted cheese, ready to bake or refrigerate ahead.
Ingredients
- 2 medium chicken breasts, cut into chunks or tenders
- 2 tablespoons vegetable oil, for cooking
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 ounces frozen chopped spinach, drained well
- 6 ounces marinated artichoke hearts, drained and chopped
- 8 ounces pasta, farfalle or any shape
- 4 ounces diced pimientos, drained(optional)
- 4 tablespoons butter
- 4 tablespoons self-rising flourall-purpose floursamewheatadds gluten
omit salt in recipe if using all-purpose
- 2 cups whole milk
- 2 cups grated cheese, cheddar, Havarti, or muenster
Instructions
- 1
Cook pasta to al dente according to package directions and drain.
- 2
Heat oil in a saute pan over medium-high heat. Season chicken with salt and pepper, then add to hot pan and cook 3 to 4 minutes per side until cooked through. Remove from pan.
- 3
Make bechamel sauce in a large pot over medium heat. Melt butter without browning, add flour and whisk, cook for 2 minutes. Whisk in milk to remove lumps, cook 4 to 5 minutes until thickened. Stir in 1 cup cheese until melted.
- 4
Combine cooked pasta, chicken, artichokes, squeezed and separated spinach, and pimientos in a large bowl.
- 5
Pour sauce over pasta mixture and gently stir. Transfer to a 2-quart casserole dish sprayed with non-stick spray. Top with remaining 1 cup cheese.
- 6
Preheat oven to 375°F. Bake uncovered 25 to 30 minutes until cheese is melted, bubbly, and browned.
Tips
Cut chicken open to verify doneness if unsure after cooking.
Squeeze spinach thoroughly with paper towel to prevent watery casserole.
Don't let butter brown when making the bechamel sauce for best flavor.
Casserole can be assembled and refrigerated up to 6 hours before baking.
Good to Know
Cover and refrigerate leftovers up to 2 days.
Assemble casserole and refrigerate up to 6 hours before baking. Bake from cold, may need additional 5-10 minutes.
Spoon directly from casserole dish. Serve with green salad or garlic bread.
Common Mistakes
Don't skip draining spinach and artichokes well to avoid soggy texture.
Don't brown butter when making sauce to avoid bitter flavor.
Don't skip whisking milk in gradually to avoid lumps in sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
any short pasta works
omit salt in recipe if using all-purpose