Artichoke Chicken Pasta Bake Recipes

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CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE



Chicken, Spinach and Artichoke Pasta Bake image

Inspired by the cheesy, savory spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 16

8 oz uncooked rotini pasta (about 2 1/3 cups)
1 tablespoon olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon finely chopped garlic (3 cloves)
3/4 cup mayonnaise
1 cup sour cream
1 cup milk
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 can (14 oz) small artichoke hearts, drained and coarsely chopped
1 box (10 oz) Cascadian Farm™ frozen organic chopped spinach, thawed and squeezed to drain
1 cup roasted red bell peppers, drained and finely chopped (from 16-oz jar)
2 cups shredded Monterey Jack cheese (8 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove from skillet; set aside. Reduce heat to medium; in same skillet, add onion and garlic. Cook 2 to 3 minutes or until tender.
  • In large bowl, beat mayonnaise, sour cream and milk with whisk. Stir in onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese. Add pasta and chicken; stir until combined. Transfer mixture to baking dish.
  • Bake 40 to 45 minutes or until cheese is melted and casserole is heated through.
  • If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).

Nutrition Facts : Calories 640, Carbohydrate 35 g, Cholesterol 105 mg, Fat 5, Fiber 5 g, Protein 36 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g

ARTICHOKE CHICKEN PASTA



Artichoke Chicken Pasta image

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

SPINACH AND ARTICHOKE PASTA BAKE



Spinach and Artichoke Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

One 10-ounce bag frozen spinach
1/2 teaspoon kosher salt, plus more for the pasta water
1 pound rigatoni
1 tablespoon olive oil
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
One 4-ounce jar artichoke hearts packed in oil, drained and roughly chopped
4 ounces cream cheese, cubed
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella

Steps:

  • Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
  • Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
  • In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
  • Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

ARTICHOKE AND CHICKEN CASSEROLE



Artichoke and Chicken Casserole image

With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed

Steps:

  • Preheat oven to 350°. 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., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

ARTICHOKE AND CHICKEN BAKE



Artichoke and Chicken Bake image

This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.

Provided by yooper

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder or 2 garlic cloves
4 boneless skinless chicken breast halves

Steps:

  • Preheat oven to 375.
  • Spray an 11x7 inch baking dish with Pam.
  • Salt and pepper the chicken breast halves and place in the dish.
  • In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
  • Spread artichoke mixture over chicken breasts.
  • Bake, uncovered, 30-35 minutes or until chicken juices run clear.

ARTICHOKE CHICKEN CASSEROLE



Artichoke Chicken Casserole image

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Provided by JLGOEDDE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
  • Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
  • Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g

CHICKEN FLORENTINE ARTICHOKE BAKE



Chicken Florentine Artichoke Bake image

A good use of leftover chicken. The addition of farfalle pasta and veggies makes it a one-dish meal!

Provided by Debbie

Categories     Chicken Casserole

Time 1h15m

Yield 8

Number Of Ingredients 14

6 ounces farfalle (bow tie) pasta
1 ½ heads broccoli, cut into bite-sized pieces
3 tablespoons butter, divided
1 small red onion, chopped
2 cloves garlic, or more to taste, minced
2 cups baby spinach leaves
1 ½ cups shredded cooked chicken
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 (14 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package shredded Italian cheese blend
¼ cup all-purpose flour
1 ½ cups milk, or more to taste
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
  • While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
  • Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
  • Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
  • Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
  • Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 31.6 g, Cholesterol 58.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 4.3 g

ARTICHOKE-OLIVE CHICKEN BAKE



Artichoke-Olive Chicken Bake image

This is NOT a creamy sauce pasta, but a juicy type sauce. This is from Country Casseroles cookbook.

Provided by KelBel

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked pasta, rotini or 1 1/2 cups penne
1 tablespoon olive oil
1 medium onion, chopped
1 green pepper, chopped
2 cups cooked chicken, shredded
1 (15 ounce) can Italian-style diced tomatoes, Undrained
1 (14 ounce) can artichoke hearts, drained and quartered
1 (6 ounce) can black olives, drained
1 teaspoon italian seasoning
salt and pepper
2 cups mozzarella cheese, shredded

Steps:

  • Preheat oven to 350. Spray 2 quart casserole with cooking spray.
  • Cook pasta according to directions, drain and set aside.
  • Heat oil in large skillet over medium high heat. Add onion and pepper, cook and stir 1 minute. Add pasta and remaining ingredients, except cheese. Stir until combined.
  • Place half of the chicken and pasta mixture in dish, sprinkle half the cheese. Top with remaining chicken mixture and cheese.
  • Bake, covered, for 35 minutes.

Nutrition Facts : Calories 293.9, Fat 13, SaturatedFat 4.9, Cholesterol 48.4, Sodium 668.6, Carbohydrate 25.9, Fiber 5.1, Sugar 4, Protein 19.8

CREAMY ARTICHOKE BAKED PASTA



Creamy Artichoke Baked Pasta image

A creamy, rich, and cheesy vegetarian white baked pasta with loads of flavor-rich artichoke hearts tossed in. Just add leftover turkey or cooked chicken for the carnivores!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 11

8 ounces tube shaped pasta (I used cavatappi, cooked)
2 teaspoons olive oil
1 small onion (diced)
2 cloves garlic (minced)
1 cup 2% milk
1 cup half and half
1 1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 1/2 cups + 1/2 cup Italian blend shredded cheese (divided (10 ounces total)*)
1 14-ounce can marinated artichokes, drained and chopped
Kosher salt and pepper (to taste)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook the pasta according to package directions. Drain and set aside.
  • Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
  • Add in the milk, half and half, Italian seasoning, and crushed red pepper.
  • Simmer over medium heat until warmed through, but don't let the mixture boil as you don't want to scorch the milk.
  • Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
  • Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
  • If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
  • Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
  • Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

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From zonacooks.com


SPINACH ARTICHOKE PASTA BAKE | VEGGIE PASTA RECIPES, BAKED PASTA ...
Jun 6, 2021 - This spinach artichoke pasta bake tastes like the classic favorite dip recipe, but turned into the most delicious cheesy pasta! Jun 6, 2021 - This spinach artichoke pasta bake tastes like the classic favorite dip recipe, but turned into the most delicious cheesy pasta! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


ARTICHOKE CHICKEN PASTA BAKE RECIPES ALL YOU NEED IS FOOD
Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in ...
From stevehacks.com


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