Recipe: Perfect Chicken Artichoke Pasta Bake

Chicken Artichoke Pasta Bake. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.

Stir in chicken, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, Parmesan and pasta. Add pasta mixture to prepared baking dish. Season chicken breasts with salt and pepper and place in the prepared pan. You can have Chicken Artichoke Pasta Bake using 22 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Artichoke Pasta Bake

1. You need 2 of lbs. cooked chicken breasts.
2. You need 1 of small jar marinated artichoke hearts.
3. Prepare 1/2 cup of grated parmesan cheese.
4. You need of I box rotini pasta.
5. It's of The sauce.
6. It's 1 of small can diced tomatoes.
7. Prepare 1 of large can crushed tomatoes.
8. It's 3-4 tablespoons of tomato paste.
9. It's 1 of cup+ chicken broth.
10. Prepare 1 of yellow onion, diced.
11. Prepare of Dried oregano, basil, parsley, and rosemary. 1 TSP+ each.
12. Prepare of I TBSP minced garlic.
13. It's of I TBSP worechestire sauce.
14. You need Splash of white or red wine (optional).
15. You need 1 TSP of sugar.
16. Prepare 1-2 dashes of red pepper flakes (optional).
17. Prepare of Salt and pepper.
18. It's of Olive oil.
19. You need of The cheese toppjng.
20. It's of Shredded mozzarella.
21. It's of Fresh mozzarella, sliced.
22. You need of Salt and pepoer.

Cook fettuccine according to package directions; drain. Meanwhile, in a small bowl, mix flour, wine and broth until smooth. This pasta bake is comfort food at its best. It's simple to make and extremely delicious - just toss chicken and pasta with the thick, creamy spinach & artichoke sauce and top with panko and Parmesan mixture.

Chicken Artichoke Pasta Bake instructions

1. Dice up the cooked chicken breasts into small, bite size pieces and put in a medium bowl. Season with a little sea salt and pepper or season salt to taste. Add small jar of marinated artichoke hearts including all liquid. Add 1/2 cup of grated parmesan. Mix together, refrigerate while sauce is cooking..
2. In a medium sauce pan, combine all of the sauce ingredients, mix well adding olive oil as needed and bring to a boil. Reduce heat and simmer on low heat for 1-2 hours or until sauce is slightly thickened. Remove sauce from heat..
3. Cook rotini pasta according to directions on the box until al dente or not fully cooked. The pasta will finish cooking in the next step so you definitely want to undercook the pasta. Drain pasta leaving some of the water, add a little olive oil to keep pasta from sticking 😁.
4. Drain most of the excess water from the pasta and ombine all ingredients in a large bowl. Oil a deep baking dish, I like using my trusty round, red covered baking dish. Top with shredded mozzarella and sliced fresh mozzarella, season with a little salt and pepper..
5. Bake (uncovered) at 375 for 35 minutes or until bubbling and cheese has browned slightly. Carefully remove from the oven and let cool for 15-20 minutes. Serve adding a dash or two (or ten) of grated parmesan cheese and enjoy! 😋.

Pour artichoke marinade into a large nonstick skillet over medium heat. For a vegetarian version, try this recipe for Penne Pasta Bake with Tomatoes and Mozzarella Cheese. One bite and Wesley said, "This is the best pasta dish you've ever made." The reason he liked it so much he said was that I "didn't overdo it on the cream sauce." Had I been making it just for me, I would have loaded it up with cream sauce and cheese and not much else! A creamy, rich, and cheesy vegetarian white baked pasta with loads of flavor-rich artichoke hearts tossed in. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.