Pasta Al Forno with Greens, Artichokes and Chicken

January 24, 2022  •  Easy Entrees, One Dish Meals, Pasta & Pizza

I read a recipe from The NY Times that was a baked spinach and artichoke pasta, something that evokes those fabulous flavors of spinach and artichoke dip. I adapted that recipe by adding cubed chicken to the mix, and substituting beet greens and Swiss chard that I had in my freezer for the spinach.The semi-crisp pieces of pasta at the edges are irresistible and you’ll find yourself picking more of them out through the meal! It’s an easy recipe to throw together early in the day and then just bake for dinner. Leftovers are yummy for lunch, but you can also freeze in single portions.

Pasta Al Forno with Greens, Artichokes and Chicken
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 8 ounces short pasta (shells work well because they hold the sauce)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 2 medium chicken breasts
  • 4 garlic cloves, chopped
  • ½ to 1 teaspoon red pepper flakes (I like spice!)
  • 10 ounces frozen chopped greens (spinach, Swiss chard, beet greens or kale all work)
  • 1 14-ounce can of artichoke hearts, roughly chopped
  • 2 cups heavy cream
  • 1 cup grated Parmigiano Reggiano cheese
  • 1-2 cups grated mozzarella cheese
  1. Cook the pasta in heavily salted water for 2 minutes less than the suggested cooking time.
  2. While the pasts is cooking, heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and sauté until just barely cooked through. Remove to a cutting board and cut into cubes.
  3. Add the garlic to the pan along with the red pepper flakes and sauté for 1 minute. Add the greens, the artichokes, and the cream and bring to a simmer. Add the Parmigiano Reggiano cheese and stir together.
  4. Drain the cooked pasta and pour into a large bowl. Add the chicken and the creamy vegetable mixture and toss to combine. Pour into a glass baking dish. Top with as much or as little mozzarella cheese as desired. Cover with foil.
  5. Bake at 375 degrees until bubbly. If you are cooking it right from the stove when it's warm that will be about 30 minutes, but if you refrigerate first it may take 45 minutes to an hour. Remove foil halfway through to brown the cheese in spots and crisp up some of the pasta.

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