Chicken Artichoke Bake Recipe
sautéed chicken and artichoke hearts, cheesy marinara sauce, baked mozzarella cheese, penne pasta
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Ingredients
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Pasta & Protein
Vegetables & Aromatics
Sauce & Cheese
Optional (for extra flavor)
Method
Pasta & Protein
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions (usually 9–11 minutes). Drain and reserve 1/2 cup of the pasta cooking water. Set pasta aside.
- 2
Prepare and sauté chicken
While pasta cooks, cut chicken breasts into 1-inch cubes. Season with 1 tsp salt, 1 tsp pepper and 1 tsp dried oregano. Heat 2 tbs olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, 4–6 minutes, turning once. Remove chicken to a bowl and set aside.
Vegetables & Aromatics
- 3
In the same skillet, reduce heat to medium and add a splash more oil if needed. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.
- 4
Add the drained, quartered artichoke hearts to the skillet. Sauté 2–3 minutes to warm and develop a little color. If using, pour in 1/4 cup white wine or chicken broth to deglaze the pan, scraping up browned bits. Cook until liquid is mostly reduced, about 1–2 minutes.
Sauce & Cheese
- 5
Reduce heat to low and stir the cooked chicken back into the skillet with the artichokes and aromatics. Pour in 3 cups marinara sauce and stir to combine. Add 1/2 cup ricotta and 1/2 cup grated Parmesan; stir until the sauce is smooth and slightly creamy. Taste and adjust seasoning with additional salt and pepper if needed. Stir in lemon zest if using.
- 6
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Combine the drained penne with the chicken-artichoke-marinara mixture in a large bowl (or directly in the skillet if large enough). If sauce seems thick, add up to 1/2 cup reserved pasta water to loosen.
- 7
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top and finish with a light dusting of extra Parmesan if desired.
- 8
Bake uncovered in the preheated oven until the cheese is melted and bubbly and edges are lightly browned, about 18–22 minutes. For a golden top, broil on high for 1–2 minutes—watch closely to avoid burning.
- 9
Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley before serving.