Baked Artichoke Chicken Pasta
- 2-3 tablespoons olive oil, divided
- 1/3 cup yellow onion, diced
- coarse salt and fresh black pepper
- 4 fat cloves garlic, thinly sliced
- 1 pound cubed boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning, crushed between fingertips
- 12 ounces rigatoni pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups whole milk
- pinch of nutmeg
- 1 heaping cup grated Parmesan cheese
- 12 ounces artichoke hearts, quartered
- 1 cup mozzarella cheese, shredded
- Produce
- Artichoke hearts (12 ounces)
- Garlic (4 fat cloves)
- Yellow onion (1/3 cup)
- Meat
- Chicken breasts, boneless skinless (1 pound)
- Cooking & Baking
- Flour (3 tablespoons)
- Italian seasoning (1 teaspoon)
- Nutmeg (1 pinch)
- Olive oil (2 tablespoons)
- Salt and fresh black pepper, coarse (1)
- Pasta & Grains
- Rigatoni pasta (12 ounces)
- Dairy
- Butter (3 tablespoons)
- Mozzarella cheese (1 cup)
- Parmesan cheese, grated (1 heaping cup)
- Whole milk (3 cups)
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Recipe Stats
Published November 30, 2012 (2 months ago).
163 people saved this recipe.
