Chicken Spinach and Artichoke Pasta Bake

Chicken Spinach and Artichoke Pasta Bake


  • 8 oz  penne pasta

  • 1 (10 oz) package of frozen chopped spinach, thawed and drained

  • 1 15 oz can artichoke hearts, chopped

  • 2 cups cubed cooked chicken

  • 1 8oz container of chive and onion cream cheese

  • salt and pepper to taste

  • 1 teaspoon Italian seasoning

  • 2 cups shredded mozzarella cheese


  1. Preheat oven to 375 degrees.

  2. Cook pasta according to package directions, drain and set aside.

  3. Sprinkle chicken with salt and pepper, and saute over medium heat until lightly browned on both sides. Cut into bite sized pieces.

  4. In a large bowl, combine cooked pasta, cubed cooked chicken, chopped artichoke hearts, drained spinach, and cream cheese.

  5.  Stir well. Season with Italian seasoning, and salt/pepper to taste.

  6. Transfer to a greased 9×13 in pan. Top with shredded mozzarella.

  7. Bake for 25-30 minutes, or until heated through.

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