Perfect! 😋 Here’s a complete, gourmet-style recipe for your 🍽️ Creamy Artichoke & Herb Chicken Pasta Bake with Roasted Potatoes 🍗🧀 — comforting, flavorful, and restaurant-worthy!
🍽️ Creamy Artichoke & Herb Chicken Pasta Bake with Roasted Potatoes 🍗🧀
Introduction
The Creamy Artichoke & Herb Chicken Pasta Bake is a warm, indulgent dish that brings together tender chicken, tangy artichokes, fragrant herbs, and a rich, cheesy cream sauce. The addition of roasted baby potatoes makes this dish heartier and more rustic — like a complete meal in one pan. Perfect for family dinners, gatherings, or cozy nights in, this recipe combines the best of Mediterranean flavor and classic baked-pasta comfort.
Ingredients
For the Chicken & Pasta:
- 2 chicken breasts (about 12 oz), cooked and shredded
- 8 oz penne or rigatoni pasta
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup canned artichoke hearts, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon lemon zest
- ¼ teaspoon nutmeg (optional, for depth)
For the Roasted Potatoes:
- 1 cup baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon rosemary or thyme
- Salt and pepper to taste
Instructions
- Roast the Potatoes:
Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic powder, herbs, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes, until crispy and golden. - Cook the Pasta:
Boil pasta in salted water until just al dente. Drain and drizzle with a little olive oil to prevent sticking. - Make the Sauce:
In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth. Stir in cream, Parmesan, lemon zest, salt, and pepper. Add mozzarella and stir until melted into a creamy sauce. - Combine Everything:
Add shredded chicken, chopped artichokes, herbs, and cooked pasta into the sauce. Toss to coat evenly. - Bake:
Transfer mixture into a greased baking dish. Top with extra mozzarella and a few roasted potatoes. Bake uncovered for 15–20 minutes, until bubbly and golden on top. - Serve:
Garnish with fresh parsley or thyme and the remaining roasted potatoes on the side. Serve hot with a drizzle of olive oil or extra Parmesan.
Serving Tips
This dish pairs beautifully with a crisp green salad or roasted vegetables. For a lighter version, use Greek yogurt instead of cream. Leftovers reheat wonderfully — just cover with foil and warm in the oven.
