High-Protein Creamy Spinach Artichoke Chicken Pasta Casserole Recipe by Elisa Schmitz

Comfort food casseroles are trending on 30Seconds right now, and with good reason. Easy casseroles that create a complete meal in one dish take the hassle out of cooking, and chances are very good they will be a hit with the family because they're so creamy delicious.

This high-protein cheesy spinach artichoke chicken pasta casserole with feta cheese is no exception. With the taste of spinach artichoke dip, along with chicken and feta cheese for added protein and flavor, this creamy casserole is a winner winner chicken dinner. A perfect meal, especially this time of year!

Here's your simple shopping list for this delicious high-protein pasta casserole recipe: short pasta (I used rotini), olive oil, onion, garlic, ricotta cheese, plain Greek yogurt, feta cheese (feta may be the healthiest cheese in the world), smoked paprika, turmeric, garlic powder, chicken breast, spinach, artichokes and Parmesan cheese. Everything is mixed together, placed in a casserole dish then baked until piping hot and golden brown. Make ahead if you are meal planning and refrigerate for up to four days.

This casserole is a complete dinner that you can serve on its own, but feel free to add a small salad or your favorite vegetable side dish. So easy and so good!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10

Ingredients

• 14 ounces small pasta, such as penne or rotini (regular or gluten-free)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced yellow onion
• 1 clove garlic, minced
• 1 cup low-fat ricotta cheese
• 3/4 cup plain low-fat Greek yogurt
• 8 ounces feta cheese, crumbled
• 1 teaspoon smoked paprika
• 1 1/2 pounds chicken breast, cut into chunks
• 15 ounces fresh baby spinach
• 14 ounces artichoke hearts (1 can, about 6 artichoke hearts), chopped
• 1/2 cup Parmesan cheese, shredded
• fresh basil, parsley or other herb for garnish (optional)

Here's how to make it:

1. In a large pasta pot, cook the pasta to al dente. When pasta is finished cooking, drain the water and set pasta aside. I used gluten-free rotini pasta, but you can use any smaller type of pasta.
   
2. While pasta is cooking, add the oil, onion and garlic to a large skillet or sauté pan. Over medium heat, stir to combine.
   
3. Add the chicken and stir to combine. Sauté over medium heat until chicken is cooked through and onions are soft.
   
4. Add the spinach and cover pan with lid.
   
5. Allow spinach to steam until wilted, about 2 minutes, then stir to combine with chicken. Remove from heat.
   
6. In a large mixing bowl, add the ricotta cheese, Greek yogurt, feta cheese, paprika, turmeric and garlic powder. Season with salt and pepper, to taste, if desired. Stir to combine.
   
7. Add the artichokes and stir to combine.
   
8. Add the chicken and spinach mixture. Stir to combine.
   
9. Add the pasta and mix everything until incorporated.
   
10. Pour the pasta and chicken mixture into a 13x9-inch casserole dish that's been sprayed with nonstick cooking spray.
    
11. Top with the Parmesan cheese. Feel free to add a sprinkle of crushed red pepper flakes if you'd like some heat.
    
12. Place baking dish in a preheated 375-degree F oven and bake for about 25 minutes, or until it's hot and bubbly.
    
13. Remove from oven and allow to cool a few minutes before serving. Garnish with fresh basil or parsley or other herb, if desired. Store leftovers in the refrigerator. Reheat in the microwave.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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