![['Close-up of a deliciously creamy Spinach and Artichoke Pasta Bake with cheese bubbling on top.', 'Side view of a pasta bake filled with spinach and artichokes, topped with melted mozzarella.', 'A hearty serving of Spinach and Artichoke Pasta Bake, featuring rigatoni pasta and creamy filling.', 'Vibrant dish of Spinach and Artichoke Pasta Bake, showcasing artichoke hearts and fresh spinach.']](https://quickflavorfix.com/wp-content/uploads/2026/07/spinach-and-artichoke-pasta-bake_1_U1.webp)
Spinach and Artichoke Pasta Bake Recipe
A creamy, cheesy pasta bake loaded with spinach, artichokes, and tender chicken, perfect for a comforting dinner.
Ingredients
pasta
- 8 ounces rigatoni pasta
dairy
- 4 ounces light cream cheese (room temperature (half of a block))
- 0.5 cup plain Greek yogurt
- 0.5 cup light mayo
seasonings
- 1.5 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
vegetables
- 6 ounces fresh baby spinach (or more)
protein
- 4 cups cooked chicken (shredded or roughly chopped)
canned goods
- 14 ounce can quartered artichoke hearts (drained)
cheese
- 1.5 cups shredded mozzarella cheese (divided)
- 0.33 cup parmesan cheese (grated or shredded, plus more for topping)
Instructions
- Preheat oven to 400F and spray a 9×13” dish.
- Cook pasta until 2 minutes short of al dente, then drain.
- Mix cream cheese, Greek yogurt, mayo, seasonings, salt, and pepper in a large bowl.
- Add pasta, spinach, chicken, artichokes, parmesan, and half the mozzarella; toss to combine.
- Transfer to baking dish, top with remaining mozzarella, then bake and broil until golden.
Notes
For extra flavor, sprinkle additional parmesan on top before serving.