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Creamy alfredo sauce with chicken, pasta, artichokes, and spinach come together in this incredible casserole! This will be one that the entire family is going to love!
This time of year is so busy! With the holidays, school activities, and gatherings, it can seem to be overwhelming to say the least. I can never seem to catch a break and trying to balance everything can be difficult. I try so hard to cook some delicious meals during the week for my family. It is nice to just slow down and sit together and enjoy a nice casserole and talk about life. This ends up being my favorite time of the day. Sitting down for 20 minutes together before my boys have to run out the door to scouts or other activities.
If you love spinach artichoke dip you are going to go crazy for this casserole. Spinach artichoke dip is one of my favorite dips and I could probably eat it all in one sitting! So when I was thinking of a casserole to make, I immediately knew that I wanted to make this one. My perfect creamy alfredo sauce mixed with pasta, chicken, artichokes, and spinach made an absolute delicious result!
This made the list of one of the best casseroles that I have made! I know that your family will love it just as much as we did! 🙂
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Chicken Spinach Artichoke Casserole
Ingredients
- 16 ounces uncooked pasta, I used rigatoni
- 2 cups cooked, diced chicken
- 2 cups shredded Italian cheese blend, divided
- 2 cups baby spinach
- 2 (8-ounce) cans quartered artichoke hearts, drained
Garlic Alfredo Sauce
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray and set aside.
- Cook the pasta in a large pot according to the directions on the package and drain. Combine the pasta, diced chicken, 1 cup of the Italian cheese blend, spinach, and artichokes in a large bowl. Set aside.
- Add the butter, heavy whipping cream, and cream cheese to a medium saucepan. Whisk over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue to whisk until smooth.
- Whisk in the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it thickens.
- Pour the alfredo sauce over the pasta mixture and toss to coat everything evenly. Pour into the prepared baking dish and top with the remaining 1 cup of Italian blend cheese.
- Cover with foil and bake for 30 minutes or until cooked throughout and bubbling on the sides. If you like the top browned, remove the foil during the last 5 minutes or so of baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love chicken and artichokes! That being said, this recipe has too much pasta and not enough chicken. I used an entire rotisserie chicken and it just didn’t seem to be enough. When I make it again will only use half the pasta. I used plain quartered artichokes, not marinated. The sauce is quite rich. Like the fact that this can be made ahead of time