Go Back
Print Recipe

Spinach Artichoke Pasta

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.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 10

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

  • 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.
  • Drain the chicken and let cool slightly, then slice into bite-sized pieces.
  • Preheat the oven to 350°F (175°C).
  • Bring a large pot of lightly salted water to a boil. Cook the penne pasta until al dente, about 9 minutes. Drain well.
  • In a large bowl or directly in a 9x13-inch baking dish, combine the sliced chicken, cooked pasta, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes.
  • Season with salt and black pepper and stir until everything is evenly coated.
  • Bake uncovered for about 30 minutes, until the sauce is hot and bubbly.
  • Let rest for a few minutes before serving.

Notes

  • 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.