Description
This comforting Three Cheese Chicken Spinach & Artichoke Alfredo Pasta combines tender penne pasta with a creamy blend of Alfredo sauce, sour cream, ricotta, Parmesan, and mozzarella cheeses, enriched with chicken, spinach, and artichokes for a hearty, flavorful casserole that’s perfect for family dinners.
Ingredients
Scale
Pasta
- 1 (16-oz) package penne pasta
Sauce and Cheese Mixture
- 2 (15-oz) jars Alfredo sauce
- 1 (8-oz) container sour cream
- 1 (15-oz) container ricotta cheese
- 1 tsp minced garlic
- 2 large eggs, lightly beaten
- ½ cup grated Parmesan cheese
Main Ingredients
- 3 cups chopped cooked chicken
- 1 (10 to 12-oz) package frozen chopped spinach, thawed and drained
- 1 (14-oz) can artichoke hearts, drained and chopped
Topping
- 2 cups mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Pasta: Boil the penne pasta according to the package directions until al dente, then drain and return it to the pot.
- Mix Ingredients: In the pot with pasta, stir together the Alfredo sauce, sour cream, ricotta cheese, minced garlic, chopped cooked chicken, beaten eggs, grated Parmesan cheese, thawed and drained spinach, and chopped artichoke hearts until everything is well combined.
- Assemble Casserole: Spread the pasta and cheese mixture evenly into the prepared baking dish. Then sprinkle the mozzarella cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 30 minutes or until the casserole is bubbly and the cheese is melted and slightly golden on top.
Notes
- Make sure to thoroughly drain the frozen spinach and artichokes to avoid excess moisture in the casserole.
- Using cooked chicken saves time; rotisserie chicken or leftovers work well.
- You can substitute penne with other pasta shapes like rigatoni or ziti if desired.
- For extra flavor, sprinkle some crushed red pepper flakes or fresh herbs like parsley before serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
