Artichoke Chicken Alfredo Casserole

Artichoke Chicken Alfredo Casserole

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Fuel Source: Fatastic (THM S)
Diets: EF • KO • LC • NF • SF
Servings: 8 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


  • 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.


Serving: 1serving | Calories: 454kcal | Carbohydrates: 43g | Protein: 27g | Fat: 21g | Fiber: 5g