Baked Penne with Spinach, Artichokes, and Chicken

Turn the beloved appetizer of spinach and artichoke dip into a delicious and satisfying pasta dinner with this easy casserole recipe. By using frozen spinach and artichoke hearts, we simplify the preparation process. The creamy sauce is made with a combination of butter, onion, garlic, flour, chicken broth, and heavy cream, providing a luscious base for the vegetables and pasta. We add a generous amount of mozzarella and Parmesan cheese for that irresistible cheesy flavor. Shredded cooked chicken adds protein and makes this dish a satisfying main course. A touch of lemon juice brightens up the flavors of the sauce, while penne pasta ensures that each bite is filled with a perfect mix of pasta, vegetables, and chicken. This casserole can be prepared ahead of time and refrigerated until ready to bake, making it a convenient option for busy days. With its creamy, cheesy goodness, this spinach and artichoke pasta casserole is sure to become a family favorite.

INGREDIENTS:

• 12 ounces (3¾ cups) penne
• Salt and pepper
• 3 tablespoons unsalted butter
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2½ cups low-sodium chicken broth
• 1 cup heavy cream
• 18 ounces frozen artichoke hearts, thawed, patted dry and quartered
• 10 ounces frozen spinach, thawed, squeezed dry, and chopped fine
• 10 ounces mozzarella cheese, shredded (2½ cups)
• 2 ounces Parmesan cheese, grated (1 cup)
• 2 tablespoons lemon juice
• 4 cups shredded cooked chicken

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit. Bring 4 quarts of water to a boil in a large Dutch oven. Add the penne pasta and 1 tablespoon of salt. Cook, stirring often, until the pasta is nearly al dente. Drain the pasta and set it aside.
2. In the same pot, melt the butter over medium heat. Add the chopped onion and ¼ teaspoon of salt. Cook until the onion is softened, approximately 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth and heavy cream until the mixture is smooth. Bring the sauce to a simmer.
3. Stir in the artichoke hearts and spinach, and continue to simmer until the vegetables are heated through approximately 1 minute.
4. Off the heat, stir in 1½ cups of mozzarella cheese and ½ cup of Parmesan cheese until melted. Add the lemon juice and season with salt and pepper to taste. Fold in the cooked pasta and shredded chicken, breaking up any clumps of pasta. Pour the mixture into a 13 by 9-inch baking dish and sprinkle with the remaining 1 cup of mozzarella cheese and ½ cup of Parmesan cheese.
5. Bake the casserole until it is bubbling around the edges and the cheese is spotty brown approximately 12 to 15 minutes. Allow it to cool for 10 to 15 minutes before serving.

YIELD:

• This recipe yields approximately 6 servings.

SPECIAL INSTRUCTIONS:

• Ensure the frozen spinach is thoroughly squeezed dry to prevent excess moisture in the casserole.

TIPS:

• Customize the dish by adding other vegetables such as roasted red peppers or mushrooms.
• Serve with a side salad or garlic bread for a complete meal.

In conclusion, this spinach and artichoke pasta casserole is a delightful and comforting dish that brings together the flavors of a popular appetizer in a convenient and satisfying main course. With the combination of creamy sauce, tender spinach and artichoke hearts, flavorful cheeses, and shredded chicken, this casserole offers a well-balanced and delicious meal. The straightforward preparation and the option to assemble it ahead of time make it a great choice for busy weeknights. Enjoy the creamy and cheesy goodness of this pasta casserole by following the simple steps and savoring each flavorful bite.