Take-out Tuesday, Chicken Alfredo with Spinach & Artichokes
This dish combines the flavors of popular spinach & artichoke dip
with chicken and pasta for a wonderful comfort food casserole
Frozen creamed spinach and prepared Alfredo sauce
makes putting this together a breeze
Saute the onions until soft
then push them to the side of the skillet
and brown chicken
Remove chicken from pan and chop into bite size pieces
Drain and rinse artichokes and chop them into smaller pieces
Chop ham and put everything back into the skillet with the onions
Boil pasta, drain and put it into a casserole dish
and top with Alfredo sauce
Stir to combine pasta with sauce
Put defrosted creamed spinach and half of the cheese
into skillet
Add mixture to pasta and stir gently to combine
then top casserole with remaining cheese and the breadcrumbs
The casserole can be covered and refrigerated at this point
for baking up to 24 hours later if desired
Uncover and bake for 35-45 minutes or until hot and bubbling
Dig in!
CHICKEN ALFREDO WITH SPINACH AND ARTICHOKES
Equipment
- 8" x 8" casserole dish
Ingredients
- 6-8 boneless chicken tenders
- 4-6 oz deli ham
- 1 medium onion, diced
- 1 box frozen Creamed Spinach defrosted
- 1 can artichoke hearts
- 1 cup Alfredo sauce
- 4 oz freshly grated Parmesan cheese
- 8 oz. tubular pasta such as penne or ziti
- salt and pepper
- olive oil
- 1 T butter
- 1/2 cup fresh breadcrumbs for topping [optional]
Instructions
- Saute onion in butter and a drizzle of olive oil over medium heat until transparent.
- Push the onion to the side of the skillet, increase heat to medium high and add chicken tenders. Saute chicken 2-3 minutes a side until starting to brown.
- Remove chicken and chop into bite sized pieces.
- Return chicken to skillet and add ham. Give it a few stirs until it begins to brown. Add artichokes and stir. Pour defrosted spinach into skillet, stir and add salt and pepper to taste.
- Top with half the Parmesan and set aside.
- Cook pasta until just done. Drain the pasta and put it into a sprayed 8″ x 8″ deep casserole dish.
- Pour 1 cup[or more] over hot pasta and toss to coat noodles with sauce.
- Transfer chicken and vegetables to casserole placing on top of pasta. Stir gently to combine. Top with remaining cheese and breadcrumbs.
- At this point the casserole can be covered and refrigerated overnight.
- Uncover and bake at 350 for 35-45 minutes until bubbling and heated through. Serves 6
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party
Comments
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Jenna, Love the mashup of spinach & artichoke dip with chicken and pasta…
comfort food at its best!
Thank you Mary 🙂
These flavors are making my mouth water!
Nothing but pure comfort.
Thank you for this yummy dish.
Thank you Nancy!
Jenna, this is a dish that hubby and I would love! Comfort food at its very best. Thank you for sharing and Happy Tuesday!
Thanks Pam, it’s a good one!
True comfort food for this time of the year.
Thank you Karen!
This looks like a filling and satisfying dish!
Thanks Dorothy!
It looks so comforting and loaded with flavours! I would love some.
Thanks Angie!
The spinach and artichoke hearts take this casserole to a whole new level! I have to add jokingly “What? no bacon?” It is after all one of your trademark ingredients.🥓😂
haha, bacon would be good!
Jenna, this casserole looks delicious! Thanks for sharing the recipe. Happy Wednesday, sweet friend!
Thank you Shannon!
Wow, this does sound like comfort food! I’d love to make this. I’ve never bought the creamed spinach, but that would make this easy.
Thanks Kitty, the creamed spinach is a great short cut 🙂
Looks delicious Jenna. Paul loves artichokes. Last night I made stuffed large pasta shells with chicken, spinach and alfredo sauce. Happy Halloween.
Oh Linda, that sounds wonderful!