Packed full of pasta, chicken, cheese, and veggies, this casserole combines the familiar flavors I love in artichoke dip with ingredients to make a divine main course.
Author:Addie Gundry
Prep Time:15 minutes
Resting Time:5 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Serves 8
Category:Entrées
Ingredients
Scale
16 ounces rigatoni
1 (15-ounce) jar Alfredo sauce
3 medium boneless, skinless chicken breasts, cooked and shredded (about 3 cups)
1 cup chopped cooked kale
1 (14-ounce) can water- packed quartered artichoke hearts, drained
Kosher salt and freshly ground black pepper
8 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 teaspoon grated nutmeg
Instructions
Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil. Add the rigatoni and cook until al dente. Drain and return the pasta to the pot.
Coat a 9 × 13-inch baking dish with cooking spray and set aside.
Add the Alfredo sauce, chicken, kale, artichoke hearts, 1 teaspoon salt, and pepper to the pasta. Stir to combine. Season with additional salt and pepper if necessary.
Pour half the pasta into the bottom of the baking dish. Top with half the mozzarella cheese and half of the Parmesan cheese. Add the remaining pasta and top with the remaining cheeses and the nutmeg.
Bake for 35 minutes. Switch the oven to broil and broil about 5 minutes until the cheese is browned. Let rest for 5 minutes before serving.
Notes
To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
