If you love spinach artichoke dip, you will love this spinach artichoke pasta bake! Tender gluten-free pasta, artichoke hearts, rotisserie chicken, and a vegan cream sauce. A make-ahead, freezer-friendly dinner for the whole family! Vegan pasta bake option.
Bring a pot of water to a boil and cook pasta according to box directions. Combine sauce ingredients in a high-powered blender and blend on high for 1-2 mins until completely smooth and creamy.
Heat olive oil in a large skillet over medium heat. Add spinach, artichokes and garlic and sauté until spinach is wilted.
Add in the sauce + the diced chicken. Stir until combined.
Drain pasta and add it to the mixture, stirring well. Transfer the mixture into a 9x13 casserole dish, top with mozzarella cheese and bake for 20 mins, broiling at the end if you want to brown the top! Enjoy!
Notes
Storage: Store leftover spinach artichoke chicken casserole in an airtight container and eat within 4 days. How to Serve: Season with salt and pepper to taste and serve warm. Feel free to sprinkle vegan or regular parmesan and mozzarella cheeses on top if preferred. Goes great with a salad or your favorite gluten-free garlic bread. Nutritional Yeast: This is a plant-based protein that gives dishes a delicious cheesy flavor without any dairy!Pasta Water: You can use ¾ cups of the pasta water in the vegan cream sauce to make it extra creamy. You can also use regular water, whichever you prefer. Swaps: If you aren’t gluten intolerant feel free to use regular pasta. If you can tolerate regular dairy products, feel free to swap them in as you like. Remember, this will change the nutritional information.