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Chicken Florentine Pasta Bake

This Chicken Florentine Pasta Bake is a comforting casserole made with spinach, sun dried tomatoes, artichoke hearts and cheese. Topped with seasoned breadcrumbs and Parmesan, this hearty chicken pasta is sure to satisfy! Perfect for a weekend dinner or a make-ahead meal for a weeknight.
Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Servings: 8 servings
Calories: 523kcal


  • 12 ounces farfalle pasta
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 eggs
  • 1 ¼ cups milk
  • teaspoons 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 8 ounces
  • 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


  • 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 and lightly browns, 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 25 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.


  • 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.
  • Recipe slightly adapted from Better Homes & Gardens.


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 only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com