Artichoke Chicken Alfredo Casserole

Name: Artichoke Chicken Alfredo Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 chicken breasts; 1 package (13.25 ounces) Dreamfields penne pasta; 4 ounces mushrooms, sliced; 2 tablespoons unsalted butter; 1 package (8 ounces) ⅓ fat cream cheese; 1 cup plain unsweetened almond or cashew milk; ½ cup low or no sugar mayonnaise; 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried tarragon; 1 teaspoon mineral salt; ½ teaspoon ground black pepper; ½ teaspoon onion powder; ½ teaspoon red pepper flakes; 1 can (about 14 ounces) artichoke hearts, drained and cut into bite size pieces; 2 cups Monterrey jack or mozzarella cheese, shredded; ¼ cup Parmesan cheese, shredded

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8 servings
Course
Main Course
Cuisine
Italian

Artichoke Chicken Alfredo Casserole

Iris Warren

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The rustic, earthy flavor of Tuscan inspired spices and the creamy, cheesy sauce of this artichoke chicken alfredo casserole work together to design a dish that you'll love.

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Ingredients

Servings

4 chicken breasts
1 package (13.25 ounces) Dreamfields penne pasta
4 ounces mushrooms, sliced
2 tablespoons unsalted butter
1 package (8 ounces) ⅓ fat cream cheese
1 cup plain unsweetened almond or cashew milk
½ cup low or no sugar mayonnaise
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried tarragon
1 teaspoon mineral salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon red pepper flakes
1 can (about 14 ounces) artichoke hearts, drained and cut into bite size pieces
2 cups Monterrey jack or mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded

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Instructions

Preheat the oven to 350° F. Grease a 9- by 13-inch dish with coconut oil cooking spray; set aside.
Cook or grill the chicken breasts (remember to grease the cooking surface with coconut oil cooking spray). Allow to rest for about 6 minutes then cut into strips. Set aside.
Cook penne according to box directions. Drain and set aside.
While pasta is cooking, melt the butter in a large pot. Add the mushrooms and saute until lightly caramelized.
Add the cream cheese and melt it over medium-low heat. Whisk in the milk, mayonnaise, and all the herbs and spices.
Add the chicken, pasta, and artichokes to the sauce.
Mix in 2 cups of the cheese and mix in until melted.
Pour into the prepared baking dish. Sprinkle with the remaining cheeses.
Bake until the cheese is bubbly and lightly browned, about 15 minutes.
Garnish with fresh parsley if desired.