Chicken Florentine Pasta Bake


See my guide on how to use an Instant Pot.


This Chicken Florentine Pasta Bake is made with spinach, artichoke hearts and cheese. It’s a comforting, hearty meal that you can make ahead.

Chicken florentine pasta bake in a casserole dish with a wooden spoon.

Do you need a meal to bring to a new neighbor or a friend with a new baby? This chicken pasta bake is the perfect meal to share.

After my second baby was born, a good friend brought us a big dish of this Chicken Florentine Casserole and it fed us for days. It was wonderful! The leftovers reheat well, and it’s full of protein, carbs and vegetables, which is just what you need when you’re putting all of your energy into taking care of a newborn.

This recipe is slightly adapted from Better Homes & Gardens. It’s a delicious casserole recipe that you’ll want to have in your back pocket when you need a meal to bring to a friend or potluck. Also be sure to try my macaroni pasta bake.

Add in a green salad and a loaf of french bread on the side and dinner is done! If you’re making this for a family with young kids, I suggest roasted carrots and applesauce for the kids.

How to make Chicken Florentine Pasta Bake

Making this recipe is easy, but like most baked pasta dishes it does take some time to put together. You can save some time by cooking the chicken ahead of time or buying a rotisserie chicken. If you plan ahead and defrost your spinach in the refrigerator the night before, that will help too. The time it takes to make this is totally worth it, because you can get a couple of meals out of this Chicken Florentine Pasta Bake.

Chicken florentine pasta in a casserole dish with spinach and artichoke hearts.

You’ll find the full recipe with ingredient amounts in the recipe card below. Here’s a quick look at the recipe steps:

  1. Cook the pasta.
  2. Sauté the onion.
  3. Combine all of the casserole ingredients in a large bowl. First, whisk together two eggs, milk, Italian seasoning, salt, pepper and red pepper flakes, if desired. Then add the onion, artichoke hearts, spinach, sun dried tomatoes, cooked chicken, pasta and cheese. Stir everything together and then transfer the mixture to your baking dish.
  4. Bake the casserole for 20 minutes, covered.
  5. Sprinkle on the cheesy breadcrumb topping and continue baking until the casserole is hot and the topping starts to brown.

Make Ahead Instructions

  • You can assemble the pasta bake up to one day ahead and refrigerate it before baking. It will take a little bit longer to heat through if you bake it cold from the refrigerator. I would recommend baking 30 minutes covered and then 10 minutes uncovered.
  • You can refrigerate the leftovers after baking this Chicken Florentine Pasta. Leftovers reheat well in the microwave.
  • I haven’t tried freezing this casserole, but I think it would freeze well. You can either freeze it before or after baking, but be sure the casserole is cool before putting it in the freezer. Thaw and then heat the casserole to steaming after freezing.

Cooking Tips for this Chicken Pasta

  • You’ll need cooked chicken for this casserole. You can buy a rotisserie chicken, or try my Instant Pot shredded chicken or crockpot shredded chicken recipe.
  • Put the frozen spinach in your refrigerator a day ahead to defrost. Once it’s thawed, you can squeeze out excess moisture using a clean kitchen towel or paper towels.
  • I recommend using sun dried tomatoes packed in oil because they are more moist than dry packed sun dried tomatoes.
  • You can substitute the Monterey jack cheese with other cheeses, such as fontina, colby jack or mozzarella.

Baked pasta with chicken, spinach and a breadcrumb topping on a plate.

More Chicken and Pasta Recipes

Chicken Florentine Pasta Bake

This Chicken Florentine Pasta Bake is made with spinach, artichoke hearts and cheese. It's a comforting, hearty meal that you can make ahead.
Course Main Course
Cuisine Italian
Keyword chicken florentine, chicken pasta, pasta bake
Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Servings 8 servings
Calories 523kcal

Ingredients

  • 12 ounces farfalle pasta
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 eggs
  • 1 ¼ cups milk
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes optional
  • ½ cup sun dried tomatoes chopped
  • 10 ounces frozen chopped spinach thawed and well drained (see note)
  • 14 ounce can artichoke hearts drained and chopped
  • 2 cups chopped or shredded cooked chicken
  • 2 cups shredded Monterey jack cheese
  • ¼ cup grated Parmesan cheese

For the Topping:

  • ½ cup bread crumbs Panko or regular
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon paprika
  • 1 tablespoon butter melted

Instructions

  • Preheat oven to 350° F. Spray a 13x9-inch baking dish or large casserole dish with cooking spray and set aside.
  • Cook the pasta according to the package directions. Drain and set aside.
  • In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 5 minutes. Remove from heat and set aside.
  • In a large bowl, whisk together the eggs, milk, Italian seasoning, salt, pepper and red pepper flakes (if using). Add the onion, sun dried tomatoes, spinach, artichokes, cooked chicken, Monterey jack cheese and Parmesan cheese to the bowl. Stir until well combined.
  • Add the pasta and gently stir until everything is evenly distributed. (If your bowl is not large enough to fit the pasta and the artichoke mixture, you can layer the pasta with the mixture in the baking dish. stirring a bit to combine the layers as you go.)
  • Transfer the pasta mixture to the prepared baking dish. Cover with foil and bake 20 minutes.
  • Meanwhile, prepare the topping: In a small bowl, combine the bread crumbs, Parmesan, paprika and melted butter. Stir to combine.
  • Sprinkle the casserole with the topping and continue to bake, uncovered, for 10 minutes more, until hot and golden brown on top.

Notes

  • You can substitute the frozen spinach with 10 ounces of chopped fresh spinach, wilted in a skillet.
  • You'll need cooked chicken for this casserole. You can buy a rotisserie chicken, or try my Instant Pot shredded chicken or crockpot shredded chicken recipe.
  • I recommend using sun dried tomatoes packed in oil because they are more moist than dry packed sun dried tomatoes.
  • You can substitute the Monterey jack cheese with other cheeses, such as fontina, colby jack or mozzarella.

Nutrition

Calories: 523kcal | Carbohydrates: 48g | Protein: 31g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 720mg | Potassium: 664mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5219IU | Vitamin C: 16mg | Calcium: 405mg | Iron: 3mg
Nutrition information is an estimate.
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