High Protein Creamy Chicken Spinach Artichoke Pasta Bake
This Creamy Chicken Spinach Artichoke Pasta Bake is a high-protein, comfort food–style dinner made with tender shredded chicken, melty cheese, and a creamy cottage cheese and Greek yogurt cream sauce. Each serving packs around 30 grams of protein and is balanced with veggies like spinach and artichokes. Makes a large batch with plenty of leftovers!
Whenever I’m thinking of some new recipe develop, my brain always turns to comfort food. I love finding ways to get the taste and texture of something hearty and satisfying but with a healthy high protein kick!
This high protein pasta bake was inspired by a creamy crock of spinach artichoke dip. We usually only eat it at a restaurant or on holidays, but why not more often? And why not add chicken and pasta to the mix to make it a full meal?
I didn’t use any fancy ingredients to make this dish. You can use leftover cooked chicken or even shred up a rotisserie chicken. A can of artichokes, spinach, Greek yogurt, cottage cheese and a box of your favorite pasta is all you need to mix it all together and bake into a delicious casserole style meal.
This dish makes about 10 portions but can easily be made into 8 servings if you’d like a larger serving.
💪🏻What Makes It High Protein?
I use different tweaks in each meal to make them high in protein without sacrificing comfort or flavor. Here’s what I did for this one:
- Shredded chicken breast: Using 1.5 pounds of cooked chicken breast gives this dish a lean, protein-packed base without excess fat.
- Full-fat cottage cheese + 2% Greek yogurt: These two add creaminess and richness while also packing in extra protein with no need for heavy cream or loads of cheese.
- Mozzarella + Parmesan cheese: Just enough cheese for flavor but not too much to overload the fat, but enough to make it comforting.
Other ways you can adjust the protein:
- Use high-protein pasta like Banza or Barilla Protein+
- Stir in white beans for extra plant-based protein and fiber
- Add more spinach or chopped broccoli
- Top with extra shredded chicken or a sprinkle of reduced-fat cheddar
Craving more high protein family dinners? Try out this High Protein Creamy Taco Pasta, High Protein Chicken Enchilada Casserole, or this High Protein Peanut Chicken Noodle Bowl!
🧮 Pasta Bake Macros
Per serving (based on 10 servings, approx. 267g each):
- Calories: ~355
- Protein: ~30g
- Carbohydrates: ~38g
- Fat: ~8g
- Fiber: ~2g
NOTE: These are based on the exact ingredients used. Macros will vary depending on the brands you choose.
🧊 Storing, Freezing & Reheating
Storing: Store leftovers in an airtight container in the fridge for up to 4 days. Let it cool completely before sealing.
Freezing: You can freeze this pasta bake, but the creamy texture will change slightly once thawed. The pasta may soften, and the sauce may be a bit grainy after reheating. Freeze tightly wrapped or in a sealed container for up to 2 months.
Reheating: Reheat individual portions in the microwave for 1–2 minutes. For a full casserole, cover with foil and bake at 350°F for 20–25 minutes. If needed, add a splash of milk or broth to bring back the creamy texture.
❓FAQ
Yes! Assemble the entire casserole as directed and cover tightly in foil or plastic wrap. Keep it in the fridge for up to 48 hours before baking straight from the fridge. Add 5-10 minutes to the baking time as the center will be cold coming out of the fridge.
You can! Just make sure its completely thawed and drained of all liquid as any excess liquid will create a soggy texture in the meal. Use about 1 cup thawed and drained.
Some people don’t! And even though I promise you cant taste it in this dish, if you really want to swap it out, you can use more Greek yogurt or a light cream cheese instead.
High Protein Creamy Chicken Spinach Artichoke Pasta Bake
Equipment
- Large Pot
- colander
- large mixing bowl
- Large skillet or sauté pan
- 9×13-inch baking dish
Ingredients
- 1 pound penne pasta
- 1.5 pounds cooked chicken breast shredded
- 1.5 cups full-fat cottage cheese
- 1 cup 2% Greek yogurt
- 1 cup part-skim shredded mozzarella cheese
- 1 cup shredded Parmesan cheese divided
- 8 oz raw baby spinach
- 14 oz canned artichoke hearts drained and chopped
- 1 ½ tablespoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook penne pasta until just al dente, about 9–10 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add spinach and sauté for 2–3 minutes, until wilted. Remove from heat.
- In a large mixing bowl, combine cottage cheese, Greek yogurt, mozzarella, ½ cup of the Parmesan, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Mix well until creamy.
- Add the shredded chicken, chopped artichoke hearts, wilted spinach, and cooked pasta to the bowl. Stir until fully combined and coated in the sauce.
- Transfer mixture to the prepared baking dish and spread into an even layer. Top with the remaining ½ cup Parmesan cheese.
- Bake uncovered for 25–30 minutes, until heated through and golden on top.
- Let rest for 5–10 minutes before serving.
