Spinach and Artichoke Dip Pasta Bake (with Chicken)

There are certain things that just go together. Bacon and Cheddar. Sour cream and Onion. And of course, Spinach and Artichokes. What is it about that combo that’s so delicious?? I remember being a kid, and having it for the first time at probably the Ground Round or someplace like that, and feeling like my 8 year old culinary world had been blown wide open. There are so many different recipes that I make now, but spinach and artichoke dip is still one of my go-to favorites for a crowd.

This recipe lets you feel like you’re indulging in a classic appetizer for dinner, but actually lightens up everything by replacing the cream cheese with Greek yogurt and halving the sour cream, using about 1/2 of the cheese and adding protein-y chicken. Plus – pasta!!!  This makes a ton, keeps really well, is able to be thrown together in 30 minutes, and will have your dinner companions full and happy in an hour and a half total, tops.

SPINACH AND ARTICHOKE DIP PASTA BAKE (WITH CHICKEN) makes about 10 servings
– 1 lb. chicken tenders, chopped
– 1 box orecchiette pasta, or similar (you want something kind of small that will stand up with this bake – bowties, mini penne or mini rigatoni would also be good)
– 2 9-oz. boxes creamed spinach (creamed is key)
– 2 15-oz.cans artichoke hearts, drained and chopped
– 1.5 cups mozzarella cheese, shredded
– 1/3 c. parmesan cheese
– 1 5.3 oz container plain greek yogurt
– 1/3 c. sour cream
– 1 cup pasta water (reserved)
– 1 tbsp. EVOO
– Kosher salt & pepper
– 1 tbsp. butter
– 1/3 c. panko bread crumbs

1. Set your oven to 375.

2. In a large pot, boil water, then salt it kind of heavily. Add pasta and cook until 2 minutes before its “al dente” stage. BEFORE YOU DRAIN IT, grab a cup of the pasta water out and set aside to let it cool. Drain the pasta.

3. In the same pan, heat 1 tbsp. EVOO over medium heat. Add chopped chicken, which has been seasoned with kosher salt and pepper.


4. Cook until the chicken is almost all the way cooked through, stirring occasionally but letting it get a little browned.

5. While the chicken is cooking, heat up the creamed spinach in a microwave.

6. In a large bowl (use one bigger than you even expect will be big enough), combine the creamed spinach, 3/4 c. shredded mozzarella, and the chopped artichoke hearts. Add a little of the parmesan cheese and combine everything.


7. In a separate bowl, combine the greek yogurt, sour cream and a little more of the parmesan cheese.


8. Take the almost-fully cooked chicken off the stove and put the chicken on a plate.

9. Add chicken and pasta to the spinach/artichoke mixture. Combine well.

10. Mix the greek yogurt/sour cream blend with the cooled pasta water, a little at a time, until the sauce is pretty thin but still has enough consistency to coat a spoon.


11.Spray a casserole dish with a little olive oil. Add about half the chicken/pasta/spinach/artichoke mix. Top with 1/4 c. of the shredded mozzarella, then half of the greek yogurt/sour cream blend.


12. Add the rest of the chicken/pasta/spinach/artichoke mixture. Top with the rest of the greek yogurt/sour cream blend, then another 1/4- 1/2 c. of the shredded mozzarella and the rest of the shredded parm.


13. In a small pan, melt 1 tbsp. butter, then toast the panko breadcrumbs. Top the casserole with the breadcrumbs.


14. Cover with aluminum foil, then bake for about 20 minutes. Uncover, put on the lowest rack, and cook for another 20 minutes – just make sure the chicken is cooked through.

15. Serve and feel like you got away with getting to eat a big bowl of healthy-ish spinach and artichoke dip for dinner!

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