Imagine a dish that combines the creamy richness of melted cheese, tender chicken, and the unique flavor of artichoke hearts, all baked to golden perfection. This Baked Artichoke Chicken Pasta is not just a meal—it's a culinary experience that transforms ordinary ingredients into an extraordinary dinner that will have your family begging for seconds. Whether you're looking for a quick weeknight dinner or a crowd-pleasing dish for your next gathering, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups cooked pasta
- 1 can artichoke hearts, drained and chopped
- 2 cups cooked chicken, shredded
- 1 cup cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Baked Artichoke Chicken Pasta cooks evenly and thoroughly.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
- While the pasta is cooking, prepare the artichoke hearts. Drain the canned artichoke hearts and chop them into bite-sized pieces. Set aside.
- In a large mixing bowl, combine the cooked pasta, chopped artichoke hearts, shredded chicken, cream, half of the mozzarella cheese, and half of the Parmesan cheese. Stir well until all ingredients are evenly mixed.
- Season the mixture with salt and pepper to taste. Be sure to mix well so that the seasoning is evenly distributed throughout the dish.
- Transfer the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly to ensure even cooking.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the pasta mixture. This will create a deliciously cheesy crust when baked.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Place it in the preheated oven.
- Bake for 20 minutes covered, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Once done, remove the baking dish from the oven and let it sit for about 5 minutes before serving. This will allow the dish to set slightly, making it easier to serve.
- Garnish with fresh herbs if desired, and serve warm. Enjoy your delicious Baked Artichoke Chicken Pasta!
Tips
- For the most flavorful result, use freshly cooked or rotisserie chicken instead of pre-packaged shredded chicken.
- Make sure to drain the artichoke hearts thoroughly to prevent excess moisture in your dish.
- Use high-quality cheeses for the best melting and flavor profile. Fresh mozzarella and authentic Parmesan can elevate this recipe.
- Don't overcook the pasta—aim for al dente, as it will continue cooking slightly in the oven.
- For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- This dish is incredibly versatile—try adding spinach, sun-dried tomatoes, or red pepper flakes for extra flavor and nutrition.
- Prep ingredients in advance to make assembly quick and easy on busy nights.
Nutrition Facts
Calories: 353kcal
Carbohydrates: 19g
Protein: 22g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 77mg
