Cheesy Spinach and Artichoke Chicken Pasta
View original ↗
Averie Cooks · by Averie Sunshine★ 4.5 (19)

Cheesy Spinach and Artichoke Chicken Pasta

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 55%
CARBS 34G36% OF CAL
3G FIBER0G ADDED0G INTRINSIC30G OTHER1G TOTAL SUGAR
FAT 14G33% OF CAL
5G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta baked with chicken, spinach, artichoke, and two melted cheeses. Creamy and comforting with substantial vegetables, great for feeding a crowd or meal prep.

mainamericanpastacasserolechicken
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 pound bowtie pasta
  • 4 tablespoons olive oil (plus more if necessary)
  • 1.75 to 2 pounds boneless skinless chicken breast (diced into bite-sized pieces)
  • kosher salt and freshly ground black pepper (to taste)
  • 1 tablespoon Italian seasoning (or to taste, plus more if desired)
  • 3 to 4 cloves garlic (finely minced or pressed)
  • 5 ounces fresh baby spinach (about 4 heaping handfuls)
  • 12 ounces artichoke hearts (I used previously frozen that I thaw, drain, and keep whole; dice them if you prefer)
  • one 12-ounce jar fire-roasted red bell peppers
  • 2 cups shredded Monterey Jack cheese (Pepper Jack or mozzarella may be substituted)
  • 1/3 cup freshly grated Parmesan cheese
  • fresh parsley (optional for garnishing)
PREP
10M
SODIUM
492MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.