Pesto Pasta Chicken Bake recipe

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Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
cooking spray
2 ½ cups chopped, cooked chicken
2 (10 ounce) cans condensed cream of chicken soup
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 (7 ounce) container pesto
¾ cup chopped, drained oil-packed sun-dried tomatoes
1 (4 ounce) jar diced pimento peppers
2 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

607.6 calories
carbohydrate: 56 g
cholesterol: 58.3 mg
fat: 30.2 g
fiber: 5.1 g
protein: 31.4 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1072.8 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.

  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.

  4. Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.

Recipe Yield

1 3 1/2-quart baking casserole

Recipe Note

Creamy and delicious and nice enough to serve to guests.

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