Smart Recipe Kitchen

2026-03-13

Serves: 6 · Total time: ~45 minutes · Why it works: combines creamy spinach-artichoke dip flavors with protein and pasta; bakes for a golden top.

Ingredients - 12 oz short pasta - 1 lb cooked chicken, shredded - 1 tbsp olive oil - 3 cloves garlic, minced - 1 can (14 oz) artichoke hearts, drained, chopped - 4 cups baby spinach - 8 oz cream cheese, softened - 1 cup plain Greek yogurt or sour cream - 1 cup milk - 1 cup shredded mozzarella - 1/2 cup grated Parmesan - 1 tsp Italian seasoning - 1 tsp salt, 1/2 tsp pepper

Method 1) Heat oven to 375°F. Cook pasta to al dente; drain. 2) In a skillet, warm oil; cook garlic 30 seconds. Add spinach to wilt; stir in artichokes. 3) In a bowl, whisk cream cheese, yogurt, milk, Italian seasoning, salt/pepper. Fold in chicken, pasta, spinach-artichoke mix, half the mozzarella, and Parmesan. 4) Spread in a greased 9x13 dish; top with remaining mozzarella. 5) Bake 20–25 minutes until bubbly and golden. Rest 5 minutes.