Three Cheese Chicken Spinach & Artichoke Alfredo Pasta
This cozy, creamy bake brings together tender chicken, spinach, and artichokes in a luscious three-cheese Alfredo. It’s the kind of dish that comforts and impresses in equal measure—weeknight-friendly but elegant enough to serve guests. Every forkful delivers rich, melty mozzarella, tangy ricotta and Parmesan, and silky Alfredo sauce wrapped around penne. You’ll love how quickly it comes together and how well it reheats for leftovers.
Why you’ll love this recipe
- Full-bodied, cheesy sauce made from three different cheeses for depth and creaminess.
- Speedy assembly: pantry-friendly Alfredo sauce pairs with creamy ricotta and sour cream for instant sauciness without making sauce from scratch.
- Balanced texture: tender chicken, tender-crisp artichokes, and spinach threaded through pasta keep each bite interesting.
- Simple swaps are already handled—use cooked chicken you trust for best flavor and food safety.
Ingredients
- 1 (16-oz) package penne pasta
- 2 (15-oz) jars Alfredo sauce
- 1 (8-oz) container sour cream
- 1 (15-oz) container ricotta cheese
- 1 tsp minced garlic
- 3 cups chopped cooked chicken
- 2 large eggs, lightly beaten
- ½ cup grated Parmesan cheese
- 1 (10 to 12-oz) package frozen chopped spinach, thawed and drained
- 1 (14-oz) can artichoke hearts, drained and chopped
- 2 cups mozzarella cheese
Equipment you’ll need
- Large pot for boiling pasta
- Large skillet or mixing bowl for combining sauce components
- 9×13-inch baking dish (or similar)
- Colander and spatula
Important notes before you start
Use fully cooked chicken—rotisserie chicken or pan-roasted chicken breasts chopped into bite-sized pieces work best. The sauce in this recipe uses ready-made Alfredo plus ricotta and sour cream to get creamy depth without babysitting a stovetop sauce. Make sure the frozen spinach is well drained; excess water will thin the sauce. The eggs are added to help bind the filling and give a custardy texture after baking.
Step-by-step instructions
- Preheat and prepare pasta. Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the 1 (16-oz) package penne pasta and cook until just al dente according to package directions. Drain the pasta and return it to the pot so it stays warm.
- Combine the sauce base. In a large mixing bowl or in the now-empty pot, pour in the 2 (15-oz) jars Alfredo sauce. Add the 1 (8-oz) container sour cream and the 1 (15-oz) container ricotta cheese. Stir until smooth and evenly combined.
- Add aromatics and chicken. Stir 1 tsp minced garlic into the sauce mixture. Fold in the 3 cups chopped cooked chicken so the pieces are evenly coated with the sauce.
- Incorporate eggs and Parmesan. Lightly beat 2 large eggs and stir them into the sauce mixture until blended. Add ½ cup grated Parmesan cheese and mix to evenly distribute the cheese throughout.
- Prepare the spinach and artichokes. Make sure the 1 (10 to 12-oz) package frozen chopped spinach is fully thawed and well drained—press it with the back of a spoon or squeeze it in a clean kitchen towel to remove excess liquid. Drain and chop 1 (14-oz) can artichoke hearts, then fold both spinach and artichoke into the sauce mixture until evenly incorporated.
- Toss with the pasta. Add the cooked penne to the bowl with the sauce and gently stir until every piece of pasta is coated and the chicken, spinach, and artichokes are distributed throughout. Taste and adjust seasoning with salt and pepper if desired.
- Assemble in the baking dish. Transfer the sauced pasta mixture into a 9×13-inch baking dish, spreading it into an even layer. Sprinkle the 2 cups mozzarella cheese evenly across the top to create a golden, melty crust as it bakes.
- Bake until bubbly. Place the baking dish in the preheated oven and bake at 350°F (175°C) for about 25–30 minutes, or until the casserole is hot and the cheese is melted and starting to turn golden in spots.
- Rest and serve. Remove the dish from the oven and let it rest for 5–10 minutes before serving. This short rest allows the filling to set slightly, making it easier to portion. Serve hot, garnished with extra grated Parmesan or a sprinkle of black pepper if you like.
Troubleshooting and tips
- If the filling seems too thin before baking, mix in a tablespoon of breadcrumbs or an extra ¼ cup grated Parmesan to help thicken it.
- To keep the chicken moist, toss it with a little of the sauce before adding it to the pasta so it won’t dry out during baking.
- For a lighter version, use low-fat sour cream and ricotta, and reduce the mozzarella to 1½ cups. The texture will be slightly less rich but still satisfying.
- Make sure the spinach is well drained—squeezing excess water out prevents the casserole from becoming watery.
- If you prefer more browning, pop the finished dish under a hot broiler for 1–2 minutes, watching closely so the cheese doesn’t burn.
Make-ahead and storage
This casserole is excellent for planning ahead. Assemble it in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking—add an extra 5–10 minutes to the bake time if you take it straight from the fridge. Leftovers keep well: store cooled portions in airtight containers in the refrigerator for up to 3–4 days. Reheat single servings in the microwave or warm the whole dish at 350°F (175°C) until hot throughout.
Variations
- Veggie-forward: Add sliced mushrooms, diced bell peppers, or roasted zucchini to the mix for extra vegetables and flavor.
- Spicy twist: Stir ½ to 1 teaspoon red pepper flakes into the sauce for a gentle kick.
- Herby freshness: Fold 2 tablespoons chopped fresh basil or parsley into the finished dish before serving to brighten the flavors.
- Protein swap: Use shredded turkey or cubed firm tofu in place of chicken if desired—keep the same quantity (3 cups) so the texture of the casserole stays balanced.
Serving suggestions
Serve this baked pasta with a simple green salad tossed in a lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette makes perfect accompaniment for sopping up any extra sauce. A chilled glass of white wine or a sparkling water with lemon pairs nicely as well.
Final thoughts
This Three Cheese Chicken Spinach & Artichoke Alfredo Pasta is a dependable, crowd-pleasing meal that shines when you want comforting flavors with minimal fuss. The trio of cheeses—ricotta, Parmesan, and mozzarella—work together to create a sauce that’s creamy, tangy, and satisfyingly gooey. Leftovers reheat beautifully, so consider doubling the recipe for easy weekday lunches. Enjoy a warm, cheesy plate and the smiles that follow.
Ready to bake? Gather the ingredients, preheat your oven, and let the oven do the finishing work while you set the table. This dish delivers big on comfort and flavor, and it’s a lovely way to bring family and friends together around a hearty, satisfying meal.
Three Cheese Chicken Spinach & Artichoke Alfredo Pasta
Ingredients
Equipment
Method
- Preheat the oven to 350ºF and lightly spray a 9x13-inch baking dish with cooking spray.
- Cook the penne pasta according to package directions until al dente, drain in a colander, and return to the pot.
- In the pot with the drained pasta, add the Alfredo sauce, sour cream, ricotta, minced garlic, chopped cooked chicken, beaten eggs, grated Parmesan, thawed and well-drained spinach, and chopped artichoke hearts; stir until evenly combined.
- Spread the pasta mixture evenly into the prepared baking dish.
- Sprinkle the mozzarella cheese evenly over the top of the casserole.
- Bake the casserole uncovered for 30 minutes, or until bubbly and the cheese is melted and lightly golden.
Notes
- Rotisserie chicken is a quick, tasty option for the cooked chicken.
- Thoroughly squeeze thawed spinach to remove excess water before adding.
- Optional: add mushrooms for extra flavor if desired.
- To bake after refrigerating, remove from fridge 30 minutes before baking.
- To freeze, cool completely, wrap well, and thaw overnight before baking.
- Reheat from thawed in a 350ºF oven for 30–40 minutes covered with foil.
