Description

This Spinach and Artichoke Pasta Bake is a creamy, cheesy casserole featuring rigatoni pasta, fresh baby spinach, tender cooked chicken, and quartered artichoke hearts. Blended with a flavorful mixture of light cream cheese, Greek yogurt, and mayo seasoned with Italian herbs and spices, it is topped with mozzarella and parmesan cheeses and baked to golden perfection. Perfect for a comforting family dinner, this dish combines classic spinach and artichoke dip flavors with satisfying pasta and protein.

Ingredients

Scale

Pasta and Protein

8 ounces rigatoni pasta
4 cups cooked chicken, shredded or roughly chopped

Dairy and Sauces

4 ounces light cream cheese, room temperature (half of a block)
½ cup plain Greek yogurt
½ cup light mayonnaise
1½ cups shredded mozzarella cheese, divided
⅓ cup parmesan cheese, grated or shredded (plus more for topping)

Vegetables and Canned Goods

6 ounces fresh baby spinach (or more)
14 ounce can quartered artichoke hearts, drained

Seasonings

1½ teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C) and lightly spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions but stop cooking two minutes before it reaches al dente, as it will finish cooking in the oven. Drain the pasta and set it aside.
Make the Creamy Sauce: In a large mixing bowl, combine the light cream cheese, plain Greek yogurt, light mayo, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
Combine Ingredients: Add the cooked pasta, fresh baby spinach, cooked chicken, drained artichoke hearts, parmesan cheese, and ½ cup of shredded mozzarella cheese to the sauce mixture. Toss everything together thoroughly to ensure all ingredients are evenly coated.
Assemble the Bake: Transfer the pasta mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Bake and Broil: Place the casserole dish in the preheated oven and bake for 8 to 10 minutes until the cheese is melted and the dish is heated through. Then switch the oven to broil and broil for an additional 2 to 3 minutes until the cheese on top turns golden brown and bubbly. Remove from oven and let sit briefly before serving.

Notes

Stop cooking the pasta slightly early so it doesn’t become mushy during baking.
You can substitute cooked rotisserie chicken or leftover chicken for convenience.
Fresh spinach adds brightness but can be substituted with frozen, thawed, and drained spinach if needed.
Use a mix of light dairy products to keep the dish creamy but lower in fat.
Broiling at the end gives a deliciously golden and bubbly cheese crust—watch closely to avoid burning.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pasta Bake
Method: Baking
Cuisine: American

Keywords: spinach artichoke pasta bake, chicken pasta casserole, creamy pasta bake, easy baked pasta, spinach artichoke dip pasta