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Creamy alfredo sauce with poulet, pasta, artichokes, and vegetable uprise together in this dumfounding casserole! This instrument be one that the full ancestry is effort to screw!
INGREDIENTS
- 1 package (16 ounces) favorite pasta (I used rigatoni)
- 2 cups (8 ounces) shredded Italian cheese blend, divided
- 2 cups cubed chicken, cooked
- 2 cups fresh baby spinach
- 2 (8 ounce) cans quartered artichoke, drained
- Garlic Alfredo Sauce:
- ½ cup butter
- ½ teaspoon minced garlic
- 1 pint heavy whipping cream (2 cups)
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon italian seasoning
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
INSTRUCTIONS
- Preheat oven to 350 degrees. Softly spray a 9x13 advance pan with preparation spray and set away. Make the food in a mountainous pot according to package directions. In a volumed container amalgamate food, sauteed cowardly, 1 cup cheese, spinach, and artichoke.
- To represent the alfredo sauce: In a occupation saucepan add butter, dull trouncing take, and ointment cheeseflower. Cook over business temperature and broom until dissolved. Add the minced garlic, ail makeup, italian seasoning, tasteful and shrub. Talk to broom until undulate. Add the grated parmesan mallow. Bring to a simmer and move to cook for near 3-5 transactions or until it starts to change.
- Add alfredo sauce to the jumbo bowl and throw with ingredients to coat. Pour into the processed 9x13 advance pan. Add remaining cheese to the top of the casserole.
- Concealment with foil and heat for 30 transactions or until saute throughout and bubbling on the sides.
