Recipe: Tasty Chicken Artichoke Pasta Bake

Chicken Artichoke Pasta Bake. Reduce heat to medium; in same skillet, add onion and garlic. If the sauce is too thick, add the reserved pasta water as needed to loosen it up. Add salt and pepper, to taste.

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. You can have Chicken Artichoke Pasta Bake using 22 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken Artichoke Pasta Bake

1. Prepare 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. It's of I box rotini pasta.
5. You need of The sauce.
6. You need 1 of small can diced tomatoes.
7. You need 1 of large can crushed tomatoes.
8. You need 3-4 tablespoons of tomato paste.
9. It's 1 of cup+ chicken broth.
10. You need 1 of yellow onion, diced.
11. Prepare of Dried oregano, basil, parsley, and rosemary. 1 TSP+ each.
12. It's of I TBSP minced garlic.
13. It's of I TBSP worechestire sauce.
14. Prepare 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. It's of Salt and pepper.
18. You need of Olive oil.
19. It's of The cheese toppjng.
20. It's of Shredded mozzarella.
21. It's of Fresh mozzarella, sliced.
22. It's of Salt and pepoer.

Add pasta mixture to prepared baking dish. 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. In same skillet, heat remaining oil over medium-high heat.

Chicken Artichoke Pasta Bake step by step

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! 😋.

Stir in artichoke hearts, salt, oregano and flour mixture. Chicken, bacon, artichoke hearts, sun-dried tomatoes, and spinach are tossed with chewy pasta then smothered in a luscious creamy garlic and herb sauce. I'd say the taste is nearly identical!! Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade.