Kena's Chicken Spinach Artichoke Pasta recipe

All Recipes Main Dish Recipes Pasta Chicken

Ingredients

6 chicken breasts
1 (16 ounce) box penne pasta
4 (12 ounce) jars Alfredo sauce
1 (12 ounce) jar quartered marinated artichoke hearts, drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
salt and ground black pepper to taste

Nutrition Info

664.5 calories
carbohydrate: 45.2 g
cholesterol: 89.3 mg
fat: 43.6 g
fiber: 3.9 g
protein: 28.2 g
saturatedFat: 15.8 g
servingSize: -
sodium: 1617 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken breasts in a large pot and cover with water. Bring to a boil, cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Drain and cool until easily handled, about 5 minutes, slice into smaller pieces.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.

  4. Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9x13-inch baking dish. Season with salt and pepper.

  5. Bake in the preheated oven until sauce is bubbly, about 30 minutes.

Recipe Yield

10 servings

Recipe Note

A favorite at all of our family gatherings, this simple dish never fails to impress.

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