This spinach artichoke chicken pasta is rich, creamy, and incredibly satisfying. Tender chicken, penne pasta, and classic spinach artichoke flavors are folded into a velvety Alfredo sauce, then baked until bubbly and comforting. With savory artichokes, mild heat from diced tomatoes with green chiles, and a creamy finish, this dish brings familiar flavors together in one cozy casserole-style meal.

Why You Will Love This Recipe

You’ll love this recipe because it combines the bold, beloved flavors of spinach artichoke dip with a hearty baked pasta. It’s filling, family-friendly, and easy to assemble using mostly pantry staples. The Alfredo sauce keeps everything luxuriously creamy, while the artichokes and spinach add balance and texture. It’s perfect for feeding a crowd, meal prepping, or serving when you want something comforting without a lot of fuss.

Spinach Artichoke Pasta

Spinach artichoke is a flavor combination that never goes out of style. Creamy, savory, and comforting, it’s a favorite in dips, casseroles, and now pasta bakes.

This recipe takes those familiar flavors and turns them into a complete meal with chicken and penne pasta.

Cooking the chicken simply in water keeps it tender and neutral, allowing the sauce to do the heavy lifting.

Once sliced, the chicken blends seamlessly into the pasta, soaking up the Alfredo sauce as it bakes.

Penne is a great choice because its hollow center traps sauce, ensuring every bite is rich and creamy.

Using jarred Alfredo sauce keeps the recipe approachable and fast, making it ideal for busy weeknights.

Marinated artichoke hearts add a tangy, slightly briny contrast that cuts through the richness of the sauce.

Spinach brings color and freshness, balancing the heavier elements of the dish.

Diced tomatoes with green chiles add a subtle kick and a bit of acidity, preventing the dish from feeling too heavy.

Seasoning with salt and pepper may seem simple, but it’s essential for pulling all the flavors together.

Baking the pasta allows the flavors to meld while the top becomes lightly golden and bubbly.

This dish is hearty enough to stand on its own without a side, though a crisp salad pairs beautifully.

It’s also a great recipe for leftovers, as the flavors deepen after a day in the fridge.

Serve it straight from the oven for maximum comfort and creaminess.

If you love spinach artichoke dip, this pasta bake will quickly become a regular in your dinner rotation.

Servings & Time

• Servings: 8 to 10

• Prep Time: 25 minutes

• Cook Time: 30 minutes

• Total Time: About 55 minutes

Ingredients

• 16 ounces penne pasta

• 6 boneless chicken breasts

• 4 jars (12 ounces each) Alfredo sauce

• 1 jar (12 ounces) marinated artichoke hearts, drained and quartered

• 1 package (10 ounces) frozen chopped spinach, thawed and well drained

• 1 can (10 ounces) diced tomatoes with green chile peppers

• Salt, to taste

• Ground black pepper, to taste

Instructions

1. Place the chicken breasts in a large pot and cover with water. Bring to a boil and cook until the internal temperature reaches 165°F, about 15 minutes.

2. Drain the chicken and let cool slightly, then slice into bite-sized pieces.

3. Preheat the oven to 350°F (175°C).

4. Bring a large pot of lightly salted water to a boil. Cook the penne pasta until al dente, about 9 minutes. Drain well.

5. In a large bowl or directly in a 9×13-inch baking dish, combine the sliced chicken, cooked pasta, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes.

6. Season with salt and black pepper and stir until everything is evenly coated.

7. Bake uncovered for about 30 minutes, until the sauce is hot and bubbly.

8. Let rest for a few minutes before serving.

Tips

• Chicken Shortcut: Rotisserie chicken works perfectly here.

• Extra Cheese: Add shredded mozzarella or Parmesan on top before baking for a cheesy finish.

• Heat Level: Use mild or hot diced tomatoes depending on preference.

• Make Ahead: Assemble up to 24 hours in advance and bake when ready.

• Storage: Refrigerate leftovers for up to 3 days.