Spinach and Artichoke Pasta Bake Recipe

This healthy high protein spinach and artichoke pasta bake with chicken is the perfect weeknight pasta recipe. Inspired by a creamy spinach artichoke dip, this pasta bake features flavorful cheesy pasta mixed with spinach, artichoke, and chicken. Made with lighter ingredients, this is a high protein dinner that you can make ahead of time and reheats wonderfully.

📝 Ingredients

• 8 ounces rigatoni pasta
• 4 ounces light cream cheese (room temperature (half of a block))
• 1/2 cup plain Greek yogurt
• 1/2 cup light mayo
• 1 1/2 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces fresh baby spinach (or more)
• 4 cups cooked chicken (shredded or roughly chopped)
• 14 ounce can quartered artichoke hearts (drained)
• 1 1/2 cup shredded mozzarella cheese (divided)
• 1/3 cup parmesan cheese (grated or shredded, plus more for topping)

👨‍🍳 Instructions

1. 1Preheat the oven to 400F. Spray a 9×13” casserole dish with cooking spray.
2. 2Bring a pot of salted water to a boil. Cook the pasta according to the package directions, stopping two minutes short of al dente. (It will finish cooking in the oven) Drain and set aside.
3. 3Meanwhile, in a large bowl, mix together the cream cheese, Greek yogurt, mayo, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
4. 4Add the cooked pasta, spinach, chicken, artichoke hearts, parmesan cheese, and ½ cup of mozzarella cheese to the bowl and toss well to combine.
5. 5Add the mixture to the greased baking dish and top with the remaining 1 cup of mozzarella cheese.
6. 6Bake for 8 to 10 minutes, then broil for 2 to 3 minutes until the cheese on top is golden brown.