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Super Cheesy Chicken Artichoke Orecchiette #ad

Easy Pesto Chicken Pasta

Erica
Easy, cheesy pasta with spinach, artichoke, sun-dried tomato, and chicken. This family dinner is perfect for your busy weeknight.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine easy dinner, pasta bake
Servings 6

Ingredients
  

  • 1 Tbs extra virgin olive oil
  • 1 6 oz bag fresh baby spinach leaves
  • 1 14 oz can quartered artichoke hearts
  • ½ cup julienne sun-dried tomatoes in olive oil drained
  • 10 oz Tyson® Grilled & Ready® Oven Roasted Diced Chicken Breast or can substitute Tyson® Grilled & Ready® Refrigerated Chicken - if using refrigerated, you do not have to thaw in advance. or can substitute Tyson® Grilled & Ready® Refrigerated Chicken - if using refrigerated, you do not have to thaw in advance.
  • 1 8 oz tub garden vegetable cream cheese
  • 2 cups milk
  • 1 Tbs store-bought pesto
  • 1 4 oz bag shredded parmesan cheese
  • 1 8 oz bag shredded part-skim mozzarella cheese
  • 8 oz pasta of choice I used orecchiette pasta

Instructions
 

  • Bring a large pot of water to a boil. Turn on the oven broiler.
  • Cook the pasta according to package directions. Drain.
  • Meanwhile, heat the olive oil in a large skillet on medium-high heat. Add the spinach and saute until wilted. Add the cooked pasta and remaining ingredients, except the mozzarella cheese. Stir until the cream cheese is incorporated.
  • Layer the shredded mozzarella on top. Put the skillet in the oven under the broiler until the top is golden brown (~5 minutes). Yields: 6 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!