Cooked chicken and pantry staples--like canned soup, pasta, jarred sun-dried tomatoes, and artichoke hearts--make this pesto chicken bake an obvious choice for family or guests.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
608 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Step 2
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.
Step 3
Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.
Step 4
Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.
Ingredients
cooking spray
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (16 ounce) package farfalle (bow tie) pasta
1 cup grated Parmesan cheese (Optional)
2 tablespoons grated Parmesan cheese, or to taste (Optional)
1 (4 ounce) jar diced pimento peppers
1 (7 ounce) container pesto
2 ½ cups chopped, cooked chicken
2 (10 ounce) cans condensed cream of chicken soup
¾ cup chopped, drained oil-packed sun-dried tomatoes
