One Pan Spinach and Artichoke Chicken Pasta Bake
One Pan dish that is sure to wow your family and you will have plenty for leftovers if you are feeding a small crew. Feel free to 1/2 the recipe and cook in an 8x8 pan for a smaller portion to feed 4 people.
This One Pan Spinach and Artichoke Chicken Pasta Bake is the dump-it-in-the-pan-and-walk-away dinner that creates pure pasta magic with almost no effort. Cubed chicken, a whole block of cream cheese, dry pasta, chicken broth, all the seasonings, then bake covered for 30 minutes. Add the spinach and artichokes, simmer 10 more minutes, top with cheese, and you have a 9x13 of the most luxurious creamy pasta bake that feeds 6+ people generously.
I love this recipe because the technique is genuinely revolutionary for weeknight cooking. You assemble everything in the 9x13 baking dish (no pre-cooking pasta, no separate sauce making, no skillet sauteing) and let the oven do all the work. The chicken cooks in the broth and cream cheese as the pasta absorbs all that creamy flavor. By the end, the cream cheese has melted into the sauce, the chicken is tender, and the pasta is perfectly al dente.
Spinach and artichoke is a flavor combo that everyone loves (think spinach artichoke dip but in pasta form), and adding them at the second stage means they retain texture and freshness instead of overcooking into mush. The frozen spinach (squeezed dry) and drained marinated artichoke hearts add green color, fresh flavor, and that classic dip-inspired vibe. A final layer of melted mozzarella on top is the cheesy crown.
Serve straight from the pan with a sprinkle of red pepper flakes for a kick. This is perfect for family dinners, when you have houseguests coming, or for meal prep (the leftovers reheat beautifully). Pair with a simple green salad and garlic bread for a complete meal. Let's make it.
📝 Ingredients
- 1 lb Chicken, cut into cubes
- 8oz Block of Cream Cheese
- 1 TBSP Garlic Powder or Dried Garlic Flakes
- 1 TBSP Onion Powder
- 1 tsp salt/ 1/2 tsp pepper
- 1 tsp Chicken - Better than Bullion
- 16 oz box of pasta
- 4 cups (32oz) Chicken Broth
- 10 oz Frozen Chopped Spinach, thawed/squeezed to release water
- 1 can Artichoke Hearts, drained
- 1/2 cup heavy cream
- Red Pepper Flakes to taste
- 2 cups Mozzarella Cheese, Divided
👩🍳 Directions
- 1
Heat oven to 425
- 2
In a sprayed 9x13 pan, add block of cream cheese, cubed chicken, better than bullion, garlic powder, onion powder, salt/pepper to the pan. Top with box of pasta. Then pour over 4 cups of chicken broth - do not stir. Cover with foil and bake for 30 minutes.
- 3
After 30 minutes, uncover and add in artichoke hearts, drained/thawed spinach, red pepper flakes, heavy cream. Stir to combine. Recover with foil and bake for 10 minutes.
- 4
Remove from oven, remove foil, stir in 1 cup of mozzarella cheese then top with 1 cup mozzarella cheese. Put in the oven uncovered for 5 minutes to melt the cheese. Enjoy!
Ingredient Notes & Substitutions
Chicken: 1 pound boneless skinless chicken breasts cubed into 1/2-inch pieces. Boneless thighs also work.
Cream cheese: One 8-ounce block, full-fat. Cut into rough chunks for easier melting.
Garlic powder: 1 tablespoon, or use dried minced garlic.
Onion powder: 1 tablespoon.
Salt and pepper: 1 teaspoon salt, 1/2 teaspoon pepper to start.
Chicken Better Than Bouillon: 1 teaspoon. Find it in the spice or soup aisle. The chicken paste concentrate amplifies the broth flavor.
Pasta: One 16-ounce box of short pasta (penne, rotini, cavatappi, ziti).
Chicken broth: 4 cups (about 32 oz). Low-sodium gives the most control over salt.
Frozen chopped spinach: One 10-ounce package, thawed and squeezed really dry.
Marinated artichoke hearts: One can or jar, drained. The marinade flavor adds tons of complexity.
Heavy cream: Half a cup. Adds that silky finish.
Red pepper flakes: To taste. Adds a gentle warmth.
Mozzarella cheese: 2 cups shredded, divided. 1 cup mixed in, 1 cup on top.
How to Store, Reheat & Freeze
Cover the pan tightly with foil or transfer leftovers to an airtight container. Keeps in the fridge for up to 4 days. The pasta absorbs more sauce as it sits, so leftovers are thicker. Reheat covered in a 350 oven for 15 to 20 minutes, or microwave individual portions for 2 to 3 minutes with a splash of broth or water to loosen.
To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350 oven for 25 to 30 minutes. The pasta texture is slightly different after freezing but still tastes great.
What to Serve With Spinach and Artichoke Chicken Pasta Bake
This is a hearty complete meal but a side or two rounds it out. A simple side salad with vinaigrette balances the richness. Warm garlic bread, crusty Italian bread, or a baguette for sopping up the creamy sauce. Roasted vegetables (asparagus, broccoli, Brussels sprouts) for a green vegetable side. For wine, a crisp white like Sauvignon Blanc or Pinot Grigio pairs beautifully with the cream sauce. For dessert, tiramisu or lemon ricotta cake. Perfect for family dinners, dinner parties, or feeding a crowd.
💡 Tips for Success
- Cube the chicken into bite-sized pieces (about 1/2 inch). Even sizing ensures even cooking. Trim any gristle.
- Use a full 8-ounce block of cream cheese, full-fat for the creamiest result. Cut it into rough chunks before adding so it melts more evenly.
- Better Than Bouillon is a flavor concentrator. 1 teaspoon is the right amount to amp up the chicken broth flavor without adding too much liquid.
- Use a 16-ounce box of pasta (any short shape: penne, rotini, cavatappi, ziti). The pasta-to-liquid ratio (16 oz pasta to 4 cups broth) is dialed in.
- DO NOT STIR after pouring the broth over the pasta. Stirring before baking introduces uneven liquid distribution. Let the layers do their work in the oven.
- Cover tightly with foil for the first 30 minutes. The trapped steam is what cooks the pasta evenly. A loose cover leaves you with crunchy noodles on top.
- Squeeze the frozen spinach REALLY dry before adding. Even after thawing, frozen spinach holds tons of water. Twist it in a clean towel to squeeze out as much liquid as possible.
- Add the spinach, artichokes, red pepper flakes, and heavy cream at the 30-minute mark. Stirring everything together at this stage incorporates the new ingredients while the pasta is mostly cooked but still has time to finish absorbing flavor.
❓ Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless skinless thighs cut into bite-sized pieces work great and stay juicier. Same cook time.
What kind of pasta works best?
Short pastas like penne, rotini, cavatappi, ziti, or shells all work great. Avoid long pasta (spaghetti, linguine) which does not absorb the sauce the same way. Avoid super-fine pasta like angel hair, it overcooks.
Can I use fresh spinach?
Yes. Use 5 to 6 cups of fresh baby spinach in place of the frozen. Add it at the same point (the 30-minute mark) and stir until wilted.
Can I make this without cream cheese?
The cream cheese is what makes this dish creamy. If you must skip it, use 1 cup heavy cream PLUS half a cup of grated parmesan in place of the cream cheese, and add at the 30-minute mark. Texture will be slightly different.
Can I make this ahead?
You can assemble the dish (chicken, cream cheese, pasta, broth, seasonings) up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 10 minutes to the time for the cold start.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350 oven for 15 to 20 minutes, or microwave individual portions for 2 to 3 minutes with a splash of broth or water to loosen the sauce.
Can I freeze it?
Yes. Cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350 oven for 25 to 30 minutes.
Made this recipe?
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