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Chicken Florentine Artichoke Bake in a casserole dish with lid nearby.
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3.89 from 26 votes

Chicken Florentine Artichoke Bake

Creamy and with oodles of flavor from spinach, artichoke hearts, and sundried tomatoes, this easy pasta dish comes together quickly and is a hearty meal that everyone will enjoy.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Casseroles
Cuisine: American, Italian
Keyword: baked pasta, casserole, chicken casserole, florentine, spinach
Servings: 8 servings
Calories: 409kcal
Author: Chef Jenn

Ingredients

  • 8 ounces pasta
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 2 eggs
  • 1 1/4 cups milk
  • 1.5 teaspoons dried Italian seasoning
  • 2 cups cooked chicken diced
  • 2 cups monterey jack cheese shredded
  • 10 ounce frozen spinach thawed and squeezed dry
  • 1 cup artichoke hearts roughly chopped
  • 1/2 cup sundried tomatoes oil packed; sliced
  • 1/4 cup Parmesan cheese grated
  • 1/2 cup panko bread crumbs
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  • Preheat your oven to 350-F and spray a 3-quart baking dish with nonstick cooking spray.
  • Cook the pasta according to the directions on the package. Drain it and cool it under cold running water. Set aside.
  • Sautee the onion in 1 tablespoon of butter until soft, about 6-7 minutes. Add the garlic and cook for an additional minute.
  • Whisk the eggs, milk, cream, Italian seasoning, salt, pepper, and crushed red pepper in a large bowl.
  • Stir in the chicken, cheese, artichokes, spinach, tomatoes, onions and garlic mixture, and cooked pasta.
  • Transfer the mixture to the prepared baking dish.
  • Melt the remaining butter and mix with panko and parmesan sprinkle over top of casserole and bake covered for 20 minutes, then uncovered 10 more minutes to brown.
  • Serve and enjoy!

Notes

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.

Nutrition

Serving: 1.5cups | Calories: 409kcal | Carbohydrates: 35g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 607mg | Potassium: 632mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4705IU | Vitamin C: 6mg | Calcium: 382mg | Iron: 3mg