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Artichoke Chicken Bake is one of those comforting, crowd-pleasing meals my family asks for again and again. It’s flexible, easy, and perfect for busy nights. If you’re watching carbs, you can easily leave out the pasta and choose no–added-sugar tomato products without sacrificing flavor.

One of my favorite things about this recipe is how well it works with leftovers. Shredded chicken or rotisserie chicken makes this dish come together fast, and it’s also a great way to use up extra pasta or pasta sauce you may already have on hand.

If you don’t have cooked chicken ready, simply sauté chopped chicken pieces in butter until cooked through. Add the onion and cook for a few minutes until softened, then stir in the remaining ingredients. Prepare pasta according to package directions until al dente, or use leftover cooked pasta if you have it.

When using pre-cooked chicken, start by sautéing the onion in butter for about 3–5 minutes. Then add the cooked chicken, tomatoes with their juice, pasta or tomato sauce, cooked pasta (if using), olives, and seasonings. Stir everything together until well combined.

Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Spread half of the chicken mixture into the pan and top with half of the cheese. Add the remaining chicken mixture, then finish with the rest of the cheese. Lightly spray a sheet of aluminum foil with nonstick spray so the cheese doesn’t stick, cover the dish, and bake for about 35 minutes, until hot, bubbly, and perfectly melty.

Print Recipe

Artichoke Chicken Bake

Course: Main Course

Servings:

Calories: 397kcal

Ingredients

1 Tbs butter
½ chopped onion
2 cups cooked chicken
1 can diced tomatoes w/italian herbs, undrained
1 cup pasta or tomato sauce
1 can (14-ounce can) artichoke hearts drained and quartered
½ cup sliced black olives
2 cups prepared pasta (I recommend Penne, Fusilli, or Rotini)
1 tsp dried Italian seasoning
1 tsp garlic pepper seasoning (or salt and pepper to taste)
2 cups shredded mozzarella cheese

Instructions

Preheat oven to 350°. Spray a 13x9-inch baking dish with non-stick cooking spray.
Heat butter and onion in a large skillet over medium heat, for 3-5 minutes stirring until the onion starts to soften and turn translucent. Add all of the other ingredients (except cheese) and mix until combined.
Pour 1/2 of the chicken mixture into the prepared dish. Sprinkle with half of the cheese. Top with the rest of the chicken mixture. Sprinkle the remaining cup of cheese on top.
Bake covered for 35 minutes until hot and bubbly.

Nutrition

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