Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz short pasta (rigatoni, penne, or shells)
- 3 cups shredded rotisserie chicken (about 12 oz)
- 5 oz baby spinach, roughly chopped
- 1 (14-oz) can artichoke hearts, drained and chopped
- 3 tbsp unsalted butter
- 3 cloves garlic, minced (plus 1 clove for topping)
- 1 small shallot, minced
- 3 tbsp all-purpose flour
- 1½ cups whole milk + 1 cup low-sodium chicken broth
- 1 cup full-fat Greek yogurt (room temp)
- 1¼ cups finely grated Parmesan, divided
- 1½ cups shredded low-moisture mozzarella, divided
- 1 tsp Dijon mustard, 1 tsp lemon zest, 1 tbsp lemon juice
- Pinch nutmeg, ¼–½ tsp red pepper flakes, kosher salt, black pepper
- 1 cup panko, 2 tbsp melted butter, 1 tbsp olive oil, 2 tbsp chopped parsley
- ½ cup reserved pasta water (as needed)
Do This
- 1. Heat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- 2. Boil pasta in salted water until 2 minutes shy of al dente; reserve ½ cup pasta water and drain.
- 3. Sauce: Melt 3 tbsp butter; sauté shallot and 3 garlic cloves 2–3 min. Stir in flour 1 min. Whisk in milk and broth; simmer 3–5 min to thicken. Off heat, whisk in Dijon, zest, lemon juice, seasonings, and 1 cup Parmesan. Cool 1 min, then whisk in yogurt.
- 4. Topping: Combine panko, melted butter, olive oil, 1 garlic clove, ¼ cup Parmesan, parsley, zest, salt, pepper.
- 5. Toss pasta with sauce, chicken, spinach, artichokes, and 1 cup mozzarella (use pasta water if needed).
- 6. Transfer to dish; top with remaining ½ cup mozzarella and breadcrumbs. Bake 18–22 min until bubbly; broil 1–2 min to brown. Rest 10 min and serve.
Why You’ll Love This Recipe
- All the flavors of classic spinach-artichoke dip, turned into a satisfying cheesy pasta bake.
- Creamy but lightened with Greek yogurt, balanced by lemon and Dijon for a bright finish.
- Rotisserie chicken keeps it weeknight-easy and boosts protein.
- Golden, garlicky panko-parmesan crumb for an irresistible crunch on top.
Grocery List
- Produce: Baby spinach, shallot, garlic, lemon, fresh parsley
- Dairy: Whole milk, Greek yogurt (full-fat or 2%), Parmesan, low-moisture mozzarella, unsalted butter
- Pantry: Short pasta (rigatoni/penne/shells), canned artichoke hearts, low-sodium chicken broth, panko, olive oil, all-purpose flour, Dijon mustard, red pepper flakes, nutmeg, kosher salt, black pepper
- Protein: Rotisserie chicken
Full Ingredients
Pasta & Fill-Ins
- 12 oz (340 g) short pasta such as rigatoni, penne, or medium shells
- 3 cups (about 12 oz/340 g) shredded rotisserie chicken
- 5 oz (142 g) baby spinach, roughly chopped
- 1 (14-oz/400 g) can artichoke hearts, drained and chopped
Creamy Yogurt–Parmesan Sauce
- 3 tbsp unsalted butter
- 1 small shallot, finely minced (about 1/3 cup)
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1½ cups (360 ml) whole milk
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp Dijon mustard
- 1 tsp finely grated lemon zest + 1 tbsp fresh lemon juice
- ¼–½ tsp red pepper flakes, to taste
- Pinch ground nutmeg
- ¾–1 tsp kosher salt, to taste
- ½ tsp freshly ground black pepper
- 1 cup (85 g) finely grated Parmesan cheese
- 1 cup (113 g) shredded low-moisture mozzarella cheese
- 1 cup (240 g) full-fat Greek yogurt, at room temperature
Crunchy Garlic–Breadcrumb Topper
- 1 cup (60 g) panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 small garlic clove, minced
- ¼ cup (22 g) finely grated Parmesan cheese
- 2 tbsp finely chopped fresh parsley
- ½ tsp finely grated lemon zest
- Pinch kosher salt and black pepper
To Finish
- ½ cup (57 g) shredded mozzarella (for the top)
- ½ cup reserved pasta cooking water, as needed
Step-by-Step Instructions
Step 1: Preheat and prep the baking dish
Heat the oven to 400°F (200°C) with a rack in the center. Lightly grease a 9×13-inch (3-quart) baking dish. Set Greek yogurt on the counter to warm slightly (helps prevent curdling). Drain and chop artichoke hearts, chop spinach, shred the rotisserie chicken, and grate cheeses if not pre-shredded.
Step 2: Boil pasta just shy of al dente
Bring a large pot of well-salted water to a boil (about 1 tablespoon kosher salt per 4 quarts water). Cook pasta until 2 minutes shy of package al dente. Reserve ½ cup pasta water. Drain pasta and set aside.
Step 3: Make the garlicky white sauce
In a large pot or deep skillet, melt 3 tbsp butter over medium heat. Add minced shallot and 3 garlic cloves; cook until translucent and fragrant, 2–3 minutes. Sprinkle in the flour and cook, stirring constantly, 1 minute.
Slowly whisk in the milk and chicken broth until smooth. Bring to a gentle simmer and cook, whisking, 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in Dijon, lemon zest and juice, red pepper flakes, nutmeg, ¾ tsp kosher salt, ½ tsp black pepper, and 1 cup Parmesan. Let the sauce cool off heat for 1 minute, then whisk in the room-temperature Greek yogurt until silky. Taste and adjust seasoning.
Step 4: Build the crunchy breadcrumb topper
In a bowl, combine panko, melted butter, olive oil, 1 minced garlic clove, ¼ cup Parmesan, parsley, lemon zest, a pinch of salt, and pepper. Toss until evenly moistened and clumpy.
Step 5: Combine pasta, chicken, spinach, and artichokes
Add the drained pasta, shredded chicken, chopped spinach, and chopped artichoke hearts to the sauce. Stir in 1 cup shredded mozzarella. If the mixture seems thick, loosen with a splash or two of reserved pasta water until creamy and pourable (it will thicken in the oven).
Step 6: Assemble and bake
Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup mozzarella evenly over the top, then cover completely with the garlic-breadcrumb mixture. Bake at 400°F (200°C) for 18–22 minutes, until the edges are bubbling and the topping is golden.
For extra color, broil 1–2 minutes, watching closely to avoid burning.
Step 7: Rest, garnish, and serve
Let the pasta bake rest for 10 minutes to set and become ultra-creamy. Garnish with a little extra parsley or Parmesan if you like. Serve warm.
Pro Tips
- Keep yogurt silky: Take the sauce off heat and let it cool for 1 minute before whisking in room-temperature Greek yogurt. You can also temper by whisking a ladle of hot sauce into the yogurt first, then adding back.
- Undercook the pasta: Stop 2 minutes shy of al dente so it finishes perfectly in the oven without getting mushy.
- Use low-sodium broth: It lets you control seasoning, especially with salty Parmesan.
- Even browning: Spread breadcrumbs in an even, thin layer and broil briefly for a deep-golden finish.
- Greens option: Swap 10 oz thawed, well-squeezed frozen spinach for fresh (removing as much moisture as possible).
Variations
- Vegetarian: Omit chicken and add 1 additional can of artichoke hearts or 8 oz sautéed mushrooms.
- Spicy Buffalo Twist: Add 2–3 tbsp hot sauce to the sauce and sprinkle with blue cheese crumbles after baking.
- Gluten-Free: Use GF pasta and GF panko; replace flour with 2 tbsp cornstarch whisked into cold milk before adding to the pot.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes, uncovering for the last 5 minutes to re-crisp the top, or microwave individual portions until hot. Assemble ahead: Prepare through Step 5, transfer to dish, cool, top with mozzarella and breadcrumbs, cover tightly, and refrigerate up to 24 hours. Bake 5–10 minutes longer from cold. Freeze (unbaked) tightly wrapped for up to 2 months; thaw in the fridge overnight before baking.
Nutrition (per serving)
Approximate: 720 calories; 41 g protein; 58 g carbohydrates; 33 g fat; 4 g fiber; 980 mg sodium. Values will vary based on specific brands and exact amounts.
