Comfort food at its finest, this Creamy Spinach Artichoke Bake with Chicken Meatballs is so delicious. This recipe was inspired by Katie Lee’s spinach artichoke pasta recipe I saw over on Food Network. However, this version has a Healthyish twist.

If you’re wondering what make it Healthyish, this pasta recipe includes healthy lean protein and is coated in a lightened up creamy sauce. Made from fresh, simple ingredients your entire family will love this pasta bake. While it does take a little time to prepare, it’s worth every minute.

If you love this recipe, try my Creamy Pesto Pasta Bake or my Chicken Broccoli Pasta. Another good one is my Sun-Dried Tomato Pesto and Sausage Pasta.

Spinach and Artichoke Bake with Chicken Meatballs – Healthyish Foods

Why You’ll Love This Recipe

  • Light yet satisfying. This spinach artichoke bake with chicken meatballs might be one of my all-time favorite pantry pasta recipes. The sauce is light, yet flavorful and tastes so good with the sweet artichokes, earthy spinach, and juicy chicken meatballs.

Variations

  • Swap the protein. If chicken meatballs are not your thing, you can use turkey instead.
  • Swap the pasta cut. For this recipe, I used mini rigatoni pasta. The mini rigatoni works well because it’s easy to eat and the sauce clings to the small grooves in the pasta. Be sure to cook you pasta al dente because it will continue to cook in the oven. Other options are penne, bowtie or cavatappi.

Expert Tips

  • For the chicken meatballs, I was about to get about 30 mini meatballs. You will want to sear them in a frying pan with vegetable oil so that they get a light brown sear on the outside. Place the seared meatballs on a paper towel to absorb any excess oil. The meatballs will finish cooking in the oven. Just make sure they reach an internal temperature of 165 degrees Fahrenheit.
  • When rolling the meatballs wet your hands with water to prevent sticking.
  • When shallow frying the meatballs, do not overcrowd the pan.
  • Option to finish this dish with an extra dusting of grated parmesan cheese, a pinch of red pepper flakes, and a few turns of cracked black pepper.
Spinach and Artichoke Bake with Chicken Meatballs – Healthyish Foods

How to Make

  • Preheat the oven to 350 degrees. Spray an 9×13-inch ceramic baking dish with nonstick cooking spray and set it aside.

Cook the Pasta

  • Boil a pot of water and cook the mini rigatoni according to the package. Al dente is best, as it will continue cooking in the oven. Drain the water using a colander and drizzle the pasta with olive oil to prevent sticking. Set aside.

Prepare the Chicken Meatballs

  • In a large mixing bowl, combine the ground chicken, milk, egg, Italian breadcrumbs, parmesan cheese, onion powder, garlic powder, dried parsley, dried oregano, kosher salt and cracked black pepper.
  • Form the chicken mixture into evenly sized meatballs. I was able to get 30 small meatballs.
  • Heat an 11-inch nonstick skillet over medium heat. Add the vegetable oil and allow it to get hot. Once the oil is hot but not smoking, add the meatballs to the oil to get a golden-brown sear.Turn frequently to prevent burning. Repeat for all of the meatballs. Place the meatballs on a paper towel to absorb any excess oil.

Prepare the Sauce

  • In a 3.5-quart saucepan over medium heat add the butter, diced onion, and minced garlic. Saute until soft.
  • Deglaze the pan with low sodium chicken broth and let it reduce by 1/4. Next, add the reserved pasta water and whipped cream cheese. Stir until melted and combined. Next, add the grated parmesan cheese and stir until combined. Taste and season with kosher salt and cracked black pepper accordingly.
  • Once the cheese is melted and the sauce is smooth and creamy, add the artichoke hearts and spinach. Let the spinach completely wilt.

Assemble

  • Add the cooked pasta and chicken meatballs to the spinach artichoke sauce. Once everything is well coated, pour the mixture into the 9×13-inch ceramic baking dish. Top with mozzarella pearls, cover with foil.
  • Bake for 20-25 minutes or until the chicken meatballs are fully cooked through. You will want them to be 165 degrees Fahrenheit inside. Remove the foil and broil the entire dish for 2-3 minutes to get the cheese crispy.Finish with extra grated parmesan and red pepper flakes. Serve and enjoy.

Storage

  • Store any leftover pasta in an airtight container in the refrigerator for four to five days. Reheat in the microwave until heated through.
Spinach and Artichoke Bake with Chicken Meatballs – Healthyish Foods

Frequently Asked Questions

Can I make a double batch of sauce?

Yes! If you like a saucy pasta bake you can make extra sauce.

Can I prep this ahead of time?

Yes, but its best enjoyed warm from the oven.

Can I use shredded mozzarella instead of pearls?

Yes! Shredded mozzarella works perfectly.

Other Pasta Recipes To Try

Spinach and Artichoke Bake with Chicken Meatballs – Healthyish Foods

Creamy Spinach Artichoke Bake

Comfort food at its finest, this Creamy Spinach Artichoke Bake with Chicken Meatballs is so delicious and easy to make.
5 from 2 votes
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Equipment

  • 1 pasta pot
  • 1 colander
  • 1 9×13-inch ceramic baking dish
  • 1 large mixing bowl
  • 1 11-inch nonstick skillet
  • 1 3.5 quart saucepan

Ingredients

Pasta

  • 8 ounces mini rigatoni
  • 1 tablespoon olive oil, drizzle over the cooked pasta

Chicken Meatballs

  • 1 lb. ground chicken
  • 1 large egg
  • 2 tablespoons 2% milk
  • ½ cup Italian breadcrumbs
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon kosher salt
  • few turns cracked black pepper
  • ½ cup vegetable oil, for pan searing the meatballs

Spinach Artichoke Sauce

  • 2 tablespoons salted butter
  • 1 cup sweet onion, diced
  • 2 cloves garlic, minced
  • kosher salt and cracked black pepper, to season
  • 1 cup low sodium chicken broth
  • ⅓ – ½ cup whipped cream cheese
  • ½ cup reserved pasta water, as needed
  • ½ cup grated parmesan cheese
  • 1 can quartered artichoke hearts, drained – 14 ounce can
  • 3-4 cups fresh baby spinach, packed

Toppings

  • ½ cup mozzarella pearls, cut in half, or shredded mozzarella
  • ½ teaspoon red pepper flakes, optional
  • 2 tablespoons grated parmesan cheese, sprinkled over the top

Instructions 

  • Preheat the oven to 350 degrees. Spray an 9×13-inch ceramic baking dish with nonstick cooking spray and set it aside.

Cook the Pasta

  • Boil a pot of water and cook the mini rigatoni according to the package. Al dente is best, as it will continue cooking in the oven. Drain the water using a colander and drizzle the pasta with olive oil to prevent sticking. Set aside.

Prepare the Chicken Meatballs

  • In a large mixing bowl, combine the ground chicken, milk, egg, Italian breadcrumbs, parmesan cheese, onion powder, garlic powder, dried parsley, dried oregano, kosher salt and cracked black pepper.
    Form the chicken mixture into evenly sized meatballs. I was able to get 30 small meatballs.
  • Heat an 11-inch nonstick skillet over medium heat. Add the vegetable oil and allow it to get hot. Once the oil is hot but not smoking, add the meatballs to the oil to get a golden-brown sear.
    Turn frequently to prevent burning. Repeat for all of the meatballs. Place the meatballs on a paper towel to absorb any excess oil.

Prepare the Sauce

  • In a 3.5-quart saucepan over medium heat add the butter, diced onion, and minced garlic. Saute until soft.
  • Deglaze the pan with low sodium chicken broth and let it reduce by 1/4. Next, add the reserved pasta water and whipped cream cheese. Stir until melted and combined. Next, add the grated parmesan cheese and stir until combined. Taste and season with kosher salt and cracked black pepper accordingly.
  • Once the cheese is melted and the sauce is smooth and creamy, add the artichoke hearts and spinach. Let the spinach completely wilt.

Assemble

  • Add the cooked pasta and chicken meatballs to the spinach artichoke sauce. Once everything is well coated, pour the mixture into the 9×13-inch ceramic baking dish. Top with mozzarella pearls, cover with foil.
  • Bake for 20-25 minutes or until the chicken meatballs are fully cooked through. You will want them to be 165 degrees Fahrenheit inside. Remove the foil and broil the entire dish for 2-3 minutes to get the cheese crispy.
    Finish with extra grated parmesan and red pepper flakes. Serve and enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through. 

Nutrition

Serving: 1serving, Calories: 671kcal, Carbohydrates: 42g, Protein: 31g, Fat: 43g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 1047mg, Potassium: 719mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1907IU, Vitamin C: 9mg, Calcium: 315mg, Iron: 3mg