Chicken, Spinach and Artichoke Pasta Bake

Name: Chicken, Spinach and Artichoke Pasta Bake
Prep time: 40 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 8 oz uncooked rotini pasta (about 2 1/3 cups); 1 tablespoon olive oil; 1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped onion; 1 tablespoon finely chopped garlic (3 cloves); 3/4 cup mayonnaise; 1 cup sour cream; 1 cup milk; 1/2 teaspoon crushed red pepper flakes; 1 cup grated Parmesan cheese; 1 can (14 oz) small artichoke hearts, drained and coarsely chopped; 1 box (10 oz) Cascadian Farm™ frozen organic chopped spinach, thawed and squeezed to drain; 1 cup roasted red bell peppers, drained and finely chopped (from 16-oz jar); 2 cups shredded Monterey Jack cheese (8 oz)

40 Ratings

40 Reviews

Kitchen Tested

Chicken, Spinach and Artichoke Pasta Bake

Prep 40 min
Total 1 hr 25 min
Servings 8

Inspired by the cheesy, savory spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

8 oz uncooked rotini pasta (about 2 1/3 cups)
1 tablespoon olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon finely chopped garlic (3 cloves)
3/4 cup mayonnaise
1 cup sour cream
1 cup milk
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 can (14 oz) small artichoke hearts, drained and coarsely chopped
1 box (10 oz) Cascadian Farm™ frozen organic chopped spinach, thawed and squeezed to drain
1 cup roasted red bell peppers, drained and finely chopped (from 16-oz jar)
2 cups shredded Monterey Jack cheese (8 oz)

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
2

Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove from skillet; set aside. Reduce heat to medium; in same skillet, add onion and garlic. Cook 2 to 3 minutes or until tender.
3

In large bowl, beat mayonnaise, sour cream and milk with whisk. Stir in onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese. Add pasta and chicken; stir until combined. Transfer mixture to baking dish.
4

Bake 40 to 45 minutes or until cheese is melted and casserole is heated through.
5

If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).