Penne pasta, spinach, artichoke hearts, and Alfredo sauce combine in this hearty chicken casserole that never fails to impress a crowd.
Preparation Time
10 mins
Cooking Time
1 hr 4 mins
Total Time
1 hr 14 mins
Calories
665 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 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.
Step 5
Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Ingredients
salt and ground black pepper to taste
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
6 chicken breasts
1 (16 ounce) box penne pasta
1 (10 ounce) box frozen chopped spinach, thawed and drained
4 (12 ounce) jars Alfredo sauce
1 (12 ounce) jar quartered marinated artichoke hearts, drained
