Back

Baked Chicken and Artichoke Penne with Sundried Tomatoes

Plan This Recipe Print

Baked Chicken and Artichoke Penne with Sundried Tomatoes

Pam
The Cook
6 Servings
9 Ingredients
3 Comments

Who doesn't like a simple and quick meal? And the best part about this one? The hidden vegetables, oh and sun-dried tomatoes!

6 Servings
9 Ingredients
3 Comments

Ingredients

  • 14 ounces Penne
  • 14 ounces Artichoke Hearts, Canned
  • 4 teaspoons mince Garlic, Cloves
  • ½ cups Parmesan Cheese, Grated
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 cups cook and dice Chicken, Boneless Breasts
  • ¼ cups drain and chop Sun-Dried Tomatoes in Olive Oil
  • 1 cup Mozzarella Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Cooking Sprays
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pot, cook pasta in salted, boiling water before al dente, according to package directions.
  2. 3830277 Upgrade to a paid membership 32133 to unlock all instructions 49792
  3. 2729110 Upgrade to a paid membership 12290 to unlock all instructions 47118
  4. 3117633 Upgrade to a paid membership 2292 to unlock all instructions 83944
  5. 305021 Upgrade to a paid membership 54496 to unlock all instructions 59815
  6. 1417417 Upgrade to a paid membership 43030 to unlock all instructions 34612
  7. 1817312 Upgrade to a paid membership 50279 to unlock all instructions 77484
  8. 646941 Upgrade to a paid membership 14089 to unlock all instructions 50909

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. 1538760 Upgrade to a paid membership 59701 to unlock all instructions 1519
  3. 3497887 Upgrade to a paid membership 44192 to unlock all instructions 65453

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pot, cook pasta in salted, boiling water before al dente, according to package directions.
  2. While pasta cooks, combine artichokes, garlic, and Parmesan.
  3. Season with salt and black pepper.
  4. Drain and rinse pasta with cold water to stop cooking process.
  5. Add artichoke mixture, cooked chicken, and chopped sun-dried tomatoes to pasta, stirring to coat evenly.
  6. Place pasta mixture in well-greased baking pan(s).
  7. Top with mozzarella cheese.
  8. Bake at 400F about 30 minutes or until heated through and cheese is melted.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
491
Total Fat
13g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
69mg
Sodium
782mg
Total Carbohydrates
61g
Fiber
4g
Sugar
3g
Protein
32g
WW Freestyle
12

3 Comments

Join the discussion
  1. This sounds awesome! I don’t have the space to OAMC, but I still love looking at your recipes! Love how easy they are.

  2. I don’t know if I did something wrong, but this is not that great of a recipe. The raw garlic tossed in was just a bit overwhelming and it was pretty dry. I bet the garlic sauteed in olive oil with artichokes and the tomatoes would make a world of difference and really not that time consuming. It needs a bit more liquid to accommodate all that pasta.