One-Portion Artichoke Alfredo Bake
One-Portion Artichoke Alfredo Bake
Ingredients
- 1/2 cup pasta, such as Brami protein pasta
- 2/3 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 chicken breast, diced, seasoned with Kinders caramelized onion butter or similar seasoning
- 1/2 cup frozen artichoke hearts
- 2 tablespoons Parmesan cheese, grated, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
In an oven-safe dish (approximately 1-quart capacity), combine the pasta, chicken broth, heavy cream, 1/4 cup grated Parmesan cheese, salt, black pepper, onion powder, garlic powder, and diced chicken breast. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 3
Bake the mixture in the preheated oven for 35 minutes, or until the chicken is cooked through and the pasta is tender. The liquid should be mostly absorbed.
⏱️ 35 min•🌡️ 375
- 4
Carefully remove the dish from the oven. Add the frozen artichoke hearts to the bake and stir gently to incorporate them.
⏱️ 2 min
- 5
Top the dish generously with the remaining 2 tablespoons of grated Parmesan cheese.
⏱️ 1 min
- 6
Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 375
- 7
For extra color and a crispy topping, broil the dish for 1-3 minutes at the end, watching carefully to prevent burning, until desired browning is achieved.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Portion Artichoke Alfredo Bake
- 1/2 cup pasta, such as Brami protein pasta
- 2/3 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 chicken breast, diced, seasoned with Kinders caramelized onion butter or similar seasoning
- 1/2 cup frozen artichoke hearts
- 2 tablespoons Parmesan cheese, grated, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
In an oven-safe dish (approximately 1-quart capacity), combine the pasta, chicken broth, heavy cream, 1/4 cup grated Parmesan cheese, salt, black pepper, onion powder, garlic powder, and diced chicken breast. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 3
Bake the mixture in the preheated oven for 35 minutes, or until the chicken is cooked through and the pasta is tender. The liquid should be mostly absorbed.
⏱️ 35 min•🌡️ 375 - 4
Carefully remove the dish from the oven. Add the frozen artichoke hearts to the bake and stir gently to incorporate them.
⏱️ 2 min - 5
Top the dish generously with the remaining 2 tablespoons of grated Parmesan cheese.
⏱️ 1 min - 6
Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 375 - 7
For extra color and a crispy topping, broil the dish for 1-3 minutes at the end, watching carefully to prevent burning, until desired browning is achieved.
⏱️ 3 min