Chicken Florentine Artichoke Bake

Meaty chicken, tender asparagus, and fabulous artichokes are the stars of this stick-to-your-ribs Chicken Florentine Artichoke Bake! There’s so much goodness in here, you’ll be going back for seconds!

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With a buttery, cheesy, crunchy topping and oodles of flavor in every bite, this Chicken Florentine Artichoke Bake is hard to resist! Everyone loves this dish, and there’s no cream sauce, so it’s lighter than some other casseroles.

Artichokes, sundried tomatoes, and spinach are the stars of this easy dish, practically a 1-dish casserole. You have to sautee the onions first, but then everything gets mixed together and baked until bubbly, hot, and delish.

Ingredients

• Pasta – I like bowtie pasta in this, but any short shape will work. Cook al dente—it’ll finish cooking in the oven. Don’t overcook or it’ll turn mushy in the casserole.
• Onion – Yellow onion, chopped. White onion works. Red onion is too sweet for this dish.
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Butter – I use salted butter. Unsalted butter works if you add a pinch of extra salt.
• Eggs – Large eggs. Extra large works without adjustment. Whisk them well before adding.
• Milk – Or a mixture of milk and cream. Whole milk works best. Low-fat or skim milk will make the dish less creamy.
• Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
• Crushed red pepper flakes – Add for a kick of heat. Skip if you’re sensitive to spice.
• Cooked chicken – Leftover rotisserie chicken works well. Grilled or baked chicken also works. Cut into bite-sized pieces.
• Monterey Jack cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
• Artichoke hearts – Marinated, roughly chopped. Use oil-marinated artichoke hearts, not water-packed. They have better flavor.
• Frozen spinach – Squeeze out as much liquid as possible or the dish will be watery.
• Sundried tomatoes – Oil-packed, sliced. Don’t use dry-packed sundried tomatoes—they’re too tough and won’t soften in the dish.
• Parmesan cheese – Grate it yourself from a block. Pre-grated Parmesan in a can is dry and won’t melt properly.
• Panko bread crumbs – Panko stays crispier than regular bread crumbs. Don’t substitute with regular bread crumbs—they’ll get soggy.

How To Make The Best Chicken Florentine Artichoke Bake

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F and lightly coating a 9 x 13-inch casserole dish with nonstick cooking spray. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.

Drain the pasta and rinse it under cold running water to stop the cooking process. Set aside. Meanwhile, melt some of the butter in a skillet over medium-high heat.

Add the onion and sauté until softened and translucent. Stir in the garlic and cook for about 1 minute more, until fragrant.

In a large mixing bowl, whisk together the eggs and milk until smooth.

Add the Italian seasoning and red pepper flakes and whisk to combine.

Add the cooked pasta, cooked chicken, Monterey Jack cheese, artichoke hearts, and sun-dried tomatoes to the bowl.

Stir everything together until evenly combined and coated with the egg mixture. Transfer the mixture to the prepared casserole dish and spread it into an even layer.

In a small bowl, melt the remaining butter and stir in the Parmesan cheese and Panko breadcrumbs.

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Cover the dish with foil and bake for 20 minutes.

Remove the foil and continue baking for another 10 minutes, or until the casserole is hot and bubbly in the center and the topping is golden brown.

Let the casserole rest for a few minutes before serving.

Serve warm and enjoy.

Chef Jenn’s Tips

• Leftover baked, grilled, or rotisserie chicken works fabulously in this dish.
• Make sure to squeeze all the water out of the spinach before adding it.
• You can use any shape of pasta, but short shapes like bowties or penne work best.
• You can use a mixture of half milk and half cream for a creamier pasta bake.

Make It A Meal

Wondering what to serve with Chicken Florentine Artichoke Bake? I love it with a good salad and a lively dressing, or serve it with extra veggies on the side like fresh asparagus. Don’t forget about dessert! You can splurge a little bit with these dulce de leche mousse cups. If you’re looking for a stellar cocktail to pair what this casserole, try a Lemon Martini with Limoncello! Delish!

Storage

Store any leftover chicken florentine casserole in an airtight container in the fridge for 3-4 days.