Easiest Way to Prepare Appetizing Chicken Artichoke Pasta Bake

Chicken Artichoke Pasta Bake. Creamy, Cheesy Artichoke & Chicken Pasta Bake. by: Erin Alexander. If the sauce is too thick, add the reserved pasta water as needed to loosen it up. This pasta bake is comfort food at its best.

Even when the weather is warm, sometimes I still find myself craving a big bowl of comforting baked pasta. But, it's nice to switch it up from the standard red sauce and ricotta cheese variety. When I came across a recipe a couple of months ago in a recent issue of Taste of Home, I thought I'd give it a try. You can cook Chicken Artichoke Pasta Bake using 22 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken Artichoke Pasta Bake

1. It's 2 of lbs. cooked chicken breasts.
2. It's 1 of small jar marinated artichoke hearts.
3. It's 1/2 cup of grated parmesan cheese.
4. You need of I box rotini pasta.
5. You need 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. You need 1 of cup+ chicken broth.
10. It's 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. Prepare of I TBSP worechestire sauce.
14. It's Splash of white or red wine (optional).
15. It's 1 TSP of sugar.
16. You need 1-2 dashes of red pepper flakes (optional).
17. You need of Salt and pepper.
18. You need of Olive oil.
19. It's of The cheese toppjng.
20. You need of Shredded mozzarella.
21. Prepare of Fresh mozzarella, sliced.
22. It's of Salt and pepoer.

But this is a chicken pasta bake I could eat over and over again and never be tired of it. And I may as well say I'm a die-hard fan of spinach artichoke dip as Artichoke hearts are one of my very favorite ingredients ever. I could figure out a way to add them to just about any recipe. Here I call for a jar of.

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! 😋.

But this Chicken and Artichoke Bake has quickly become a family favorite. I'll be honest, I have one kiddo who claims, "he isn't a fan of artichokes" Let's do this thing. The prep time is super quick, and you can easily serve this with a side salad, or with pasta. You've got sour cream and Italiany spices… Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter.