Description

This High Protein Creamy Chicken Spinach Artichoke Pasta Bake combines tender shredded chicken, nutrient-packed spinach, and flavorful artichoke hearts with a creamy blend of cottage cheese, Greek yogurt, and mozzarella. Baked to golden perfection with Parmesan topping, this hearty pasta dish is an excellent source of protein and comfort in every bite.

Ingredients

Pasta and Protein

1 pound penne pasta
1.5 pounds cooked chicken breast, shredded

Dairy and Cheese

1.5 cups full-fat cottage cheese
1 cup 2% Greek yogurt
1 cup part-skim shredded mozzarella cheese
1 cup shredded Parmesan cheese, divided

Vegetables

8 oz raw baby spinach
14 oz canned artichoke hearts, drained and chopped

Seasonings and Oil

1 ½ tablespoons garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon olive oil

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare it for the pasta bake.
Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook for about 9–10 minutes until just al dente. Drain the pasta thoroughly and set aside.
Sauté Spinach: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the baby spinach and sauté for 2 to 3 minutes until wilted. Remove the skillet from heat once done.
Make Creamy Sauce: In a large mixing bowl, combine the full-fat cottage cheese, 2% Greek yogurt, shredded mozzarella, half of the shredded Parmesan (½ cup), garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes if using. Mix everything well until a creamy, uniform sauce forms.
Combine Ingredients: Add the shredded chicken, chopped artichoke hearts, sautéed spinach, and cooked penne pasta into the bowl with the creamy sauce. Stir thoroughly until all ingredients are evenly coated in the sauce.
Assemble and Bake: Transfer the combined mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of shredded Parmesan cheese evenly on top. Place the dish in the oven and bake uncovered for 25 to 30 minutes until the pasta is heated through and the top is golden and bubbly.
Rest and Serve: Remove the pasta bake from the oven and let it rest for 5 to 10 minutes before serving. This allows the flavors to meld and makes it easier to portion.

Notes

For a spicier dish, increase the crushed red pepper flakes as desired.
Use freshly grated Parmesan for the best flavor and melting quality.
If preferred, substitute penne with other pasta shapes like rigatoni or fusilli.
Ensure the chicken is fully cooked before shredding; rotisserie chicken works well for convenience.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Optionally, add a teaspoon of lemon zest to the cheese mixture for a fresh, bright note.