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Healthy Spinach and Artichoke Chicken Pasta Bake Recipe

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3.9 from 2 reviews

This Healthy Spinach and Artichoke Chicken Pasta Bake is a flavorful and nutritious casserole combining tender penne pasta, shredded rotisserie chicken, fresh spinach, and artichoke hearts in a creamy, cheesy sauce made with reduced-fat cream cheese, Greek yogurt, and light mayo. Baked to bubbly perfection and topped with melted mozzarella and parmesan cheese, it’s a comforting, protein-packed meal perfect for family dinners.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 10 oz. penne pasta (Protein Plus recommended)

Cheese and Dairy

  • 4 oz. reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt (120g)
  • 1/2 cup light mayo (120g)
  • 1.5 cups shredded mozzarella cheese, divided
  • 1/4 cup grated parmesan cheese, plus more for topping

Vegetables and Protein

  • 4 oz. fresh baby spinach
  • 4 cups cooked shredded rotisserie chicken (500g)
  • 1 14-oz. can quartered artichoke hearts, drained

Seasonings

  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • Salt (for pasta water)

Instructions

  1. Preheat and prep baking dish: Preheat your oven to 400°F (204°C) and spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
  2. Cook pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook for about 10 minutes or the minimum time suggested on the package so the pasta is slightly undercooked as it will continue cooking in the oven. Drain and rinse with cool water to stop cooking, then set aside.
  3. Prepare creamy sauce: Using a hand mixer, blend the softened cream cheese, Greek yogurt, light mayo, Italian seasoning, garlic powder, onion powder, and black pepper until smooth and creamy.
  4. Combine ingredients: In a large mixing bowl or directly in the greased baking dish, combine the cooked pasta, cream cheese mixture, fresh baby spinach, shredded rotisserie chicken, drained artichoke hearts, grated parmesan cheese, and 1/2 cup of shredded mozzarella. Mix well to evenly distribute all ingredients.
  5. Assemble and top: Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
  6. Bake and broil: Bake the dish in the preheated oven for 8 to 10 minutes until the cheese is melted and bubbly. Then switch the oven to broil and broil for an additional 2 to 3 minutes to achieve a golden brown, cheesy crust on top.
  7. Garnish and serve: Remove from oven, sprinkle additional grated parmesan cheese and freshly cracked black pepper over the top if desired. Serve warm and enjoy this delicious, hearty pasta bake.

Notes

  • Cooking pasta slightly under al dente prevents it from becoming mushy during baking.
  • Using rotisserie chicken saves time and adds great flavor, but you can use any cooked shredded chicken.
  • For a lower-fat version, choose reduced-fat cheese and light mayonnaise as indicated.
  • Broiling at the end creates a perfect golden crust; watch closely to avoid burning.
  • Feel free to add red pepper flakes for a spicy kick or substitute mozzarella for a different cheese.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/healthy-spinach-and-artichoke-chicken-pasta-bake-recipe/