Tuscan Baked Chicken Alfredo Rustica

Recipe Rating:
 1 Rating
Serves: 4-6 people
Prep Time:
Cook Time:

Ingredients

PASTA INGREDIENTS
16 oz penne or bow tie pasta
alfredo sauce (see recipe below)
4 chicken breasts or chopped up rotisserie chicken
8 oz bacon or prosciutto cooked and chopped
20 oz marinated artichokes drained and chopped
1/4 c onions diced and lightly pan sauteed
2 c shredded mozzarella cheese, divided
salt & pepper to taste
add a package of frozens peas thawed if you'd like
ALFREDO SAUCE
4 c milk
8 oz cream cheese
4 Tbsp flour
1 tsp salt
2 Tbsp butter
4 clove of garlic
2 c parmesan cheese

The Cook

Annamaria Settanni McDonald Recipe
x1
Well Seasoned
Brooklyn, OH (pop. 11,169)
ArtByASM
Member Since Aug 2010
Annamaria's notes for this recipe:
This is so yummy and my husband's favorite. Although I did use bow tie pasta, I like to change it up and use penne and about 1 small package of frozen peas thawed.
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Directions

1
Pasta:
Preheat oven to 350. Prepare pasta according to package directions. While pasta is cooking, prepare Alfredo Sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, onions, and 1 c. mozzarella. Season to taste. Transfer mixture to an 2-4 quart baking dish and sprinkle with remaining 1 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 30 minutes or until heated through and cheese is bubbly.
2
Alfredo Sauce:
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. It should be nice and bubbly. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

About this Recipe

Comments

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user Annamaria Settanni McDonald ArtByASM - May 13, 2011
I tried this recipe and say it's Family Tested & Approved!
user Annamaria Settanni McDonald ArtByASM - Jul 19, 2011
I shared a photo of this recipe. View photo
user Christine Fernandez SuperMom77 - Aug 18, 2011
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
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user Emily Jarzenski emjarz - Jan 30, 2012
This looks AMAZING. I'm definitely going to make this regardless, but I'm also looking for something to make for my daughter's family birthday party. Do you think this could be made ahead of time and warmed up, or not so much?
user Annamaria Settanni McDonald ArtByASM - Jan 31, 2012
I would make it the night before and bake it according to the time your company is about to come over so that way it's piping hot!

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