Artichoke Chicken Alfredo Casserole
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.
Diets: Egg Free • Keto • Low Carb • Nut Free • Sugar Free
Fuel Source: THM S
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 servingsIngredients
- 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
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.
Nutrition
Serving: 1servingCalories: 454kcalCarbs: 43gProtein: 27gFat: 21gFiber: 5g