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Ingredients for spinach artichoke chicken pasta bake with rotisserie chicken, mushrooms, mozzarella, penne pasta, and spinach artichoke dip on a wooden board.

Spinach Artichoke Chicken Pasta Bake

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Ingredients Method Notes

Ingredients
  

  • 1/2 box penne pasta
  • 2 cups spinach artichoke dip
  • 1/2 rotisserie chicken shredded or chopped
  • 1 box sliced mushrooms
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 –1 cup reserved pasta water

Method
 

  1. Cook the pasta Cook the penne pasta according to package directions. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside (do not rinse).
  2. Cook the mushrooms In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms along with a pinch of salt and pepper. Add about 1/4 to 1/2 cup of water to help keep the mushrooms from drying out while they cook. Sauté until tender.
  3. Add the chicken Stir in the shredded rotisserie chicken and cook until warmed through. Remove from heat.
  4. Combine everything Add the cooked pasta to the skillet and stir to combine with the chicken and mushrooms. Add the spinach artichoke dip and mix until everything is evenly coated.
  5. Adjust the sauce Pour in 1/2 to 1 cup of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  6. Assemble and bake Transfer the mixture to a casserole dish and top with shredded mozzarella cheese.
  7. Bake at 350°F for about 20 minutes, or until the cheese is melted and bubbly.

Notes

  • Add extra cheese on top if you want it extra gooey (highly recommend 👀)
  • You can swap penne for any pasta you have on hand
  • Want a little kick? Add red pepper flakes!