Creamy Chicken and Artichoke Pasta

Creamy Chicken and Artichoke Pasta Recipe

This casserole is easy to put together, full of creamy flavor and freezes like a dream! What more can you ask for? Artichoke and avocado lovers....unite!!!


4 large chicken breasts, cubed in 1" pieces
2 tablespoons olive oil
1 large onion, medium diced
8 ounces cream cheese (reduced fat can be used)
1/2 cup sour cream (light can be used)
1 large can, drained and quartered, artichoke hearts (cut into bite size pieces)
2 medium avocados, cubed
1 small can green chilies
1 teaspoon ground coriander
1 lemon, juiced
salt and pepper
1 cup freshly grated Parmesan cheese
1 pound farfalle pasta, cooked and drained.

-In a large skillet over medium high heat, cook the chicken pieces in the olive oil, stirring occasionally, until almost cooked through (approximately 10 minutes).
-Season with salt and pepper.
-Add the onion to the chicken and continue cooking an additional 3-5 minutes.
-Meanwhile, in a large stockpot, cook and drain the pasta according to the package directions.
-In the skillet with the chicken and onion, add the cream cheese, sour cream, artichokes, avocados, chilies, coriander and lemon juice.
-Stir mixture gently to combine.
-Season with salt and pepper
-When the pasta is cooked and drained, add it to the creamy chicken mixture and stir well to combine.
-If the mixture seems a little too dry (personal preference), add a little of the cooked pasta water, if desired and stir.
-Turn the chicken and pasta out into a large buttered casserole dish.
-Top with grated Parmesan cheese.
*At this point, you can cover well and freeze until you're ready to bake...or...
-Bake in a preheated 350 degree oven for approximately 30-35 minutes until the top is nicely golden brown.

*NOTE cooking time will be considerably longer if you're baking it from a frozen state.  Just remember to uncover it and bake until the top is nicely golden brown and the casserole is heated through.

Time to call your troops to the table...dinner's ready!

I hope you enjoyed this recipe and will try making it in your own kitchen sometime soon. I'd love to hear what you think.

Until we eat again,

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