Imagine spinach and artichoke-flavored PASTA spiked with juicy chicken, red peppers, and TWO types of melted cheese!! A family favorite big-batch COMFORT FOOD PANTRY RECIPE that's great for meal prepping!!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Pasta
Cuisine: American
Keyword: chicken and artichoke pasta, chicken artichoke pasta, pasta with artichoke hearts, spinach artichoke chicken pasta, spinach artichoke pasta bake
Servings: 12
Calories: 341kcal
Author: Averie Sunshine
Ingredients
1poundbowtie pastacooked according to package directions and drained (rotini, fusilli, penne, ziti, small shells, or a small-shaped pasta may be substituted)
4tablespoonsolive oilplus more if necessary
1.75 to 2poundsboneless skinless chicken breastdiced into bite-sized pieces
kosher salt and freshly ground black pepperto taste
1tablespoonItalian seasoningor to taste, plus more if desired
3 to 4clovesgarlicfinely minced or pressed
5ouncesfresh baby spinachabout 4 heaping handfuls
12ouncesartichoke heartsI used previously frozen that I thaw, drain, and keep whole; dice them if you prefer
one 12-ounce jar fire-roasted red bell peppersdrained and diced small (another red pepper variety may be substituted or use half of a fresh red bell pepper diced small and cook it with the chicken)
2cupsshredded Monterey Jack cheesePepper Jack or mozzarella may be substituted
⅓cupfreshly grated Parmesan cheese
fresh parsleyoptional for garnishing
Instructions
Preheat oven to 400F, spray a 4 1/2 quart casserole dish (or something that is equivalent to least a high-sided 9x13-inch baking dish because this makes a lot of food) with cooking spray, cook pasta according to package directions, drain, return pasta to pot; set aside.
While the pasta is cooking, to a large skillet add 4 tablespoons olive oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the chicken and any cooking juices to the large pot with the pasta, and add the spinach, artichokes, red peppers, and stir to combine. Drizzle in more olive oil, as necessary, if it seems at all dry. Spinach will begin to wilt momentarily. Taste mixture and if desired, add more salt, pepper, or Italian seasoning.
Turn mixture out into prepared casserole dish, evenly sprinkle with the Monterey Jack, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
Remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and bake for another 5 to 8 minutes OR broil on High for 2 minutes, or until cheese is as golden browned as desired; keep a very close eye on it if you're broiling so you don't burn it.
Optionally garnish with fresh parsley and serve immediately.
Notes
Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.