Creamy and delicious and nice enough to serve to guests.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.

  • Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.

  • Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.

Nutrition Facts

608 calories; 30.2 g total fat; 58 mg cholesterol; 1073 mg sodium. 56 g carbohydrates; 31.4 g protein; Full Nutrition