Baked Chicken Artichoke Jalapeño Pasta
Baked Chicken Artichoke Jalapeño Pasta
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces fettuccine
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Artichoke Jalapeño Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup La Terra Firma Artichoke & Jalapeño Spread
- 1/2 cup Parmesan cheese, grated, plus 1/4 cup for topping
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F. Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min•🌡️ 375
- 2
While the pasta cooks, season the cut chicken pieces with garlic powder, onion powder, salt, and black pepper.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 6
Gradually whisk in the chicken broth, stirring until smooth and no lumps remain. Bring to a simmer, then stir in the heavy cream and La Terra Firma Artichoke & Jalapeño Spread. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 7
Stir in the 1/2 cup of grated Parmesan cheese and the shredded mozzarella cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Add the cooked chicken back to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly.
⏱️ 3 min
- 9
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the top.
⏱️ 2 min
- 10
Bake for 15-20 minutes, or until bubbly and the cheese on top is lightly golden. Let rest for 5 minutes before serving.
⏱️ 20 min•🌡️ 375
- 11
Serve garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Chicken Artichoke Jalapeño Pasta
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces fettuccine
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Artichoke Jalapeño Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup La Terra Firma Artichoke & Jalapeño Spread
- 1/2 cup Parmesan cheese, grated, plus 1/4 cup for topping
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F. Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min•🌡️ 375 - 2
While the pasta cooks, season the cut chicken pieces with garlic powder, onion powder, salt, and black pepper.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 6
Gradually whisk in the chicken broth, stirring until smooth and no lumps remain. Bring to a simmer, then stir in the heavy cream and La Terra Firma Artichoke & Jalapeño Spread. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 7
Stir in the 1/2 cup of grated Parmesan cheese and the shredded mozzarella cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Add the cooked chicken back to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly.
⏱️ 3 min - 9
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the top.
⏱️ 2 min - 10
Bake for 15-20 minutes, or until bubbly and the cheese on top is lightly golden. Let rest for 5 minutes before serving.
⏱️ 20 min•🌡️ 375 - 11
Serve garnished with fresh chopped parsley.
⏱️ 1 min