Creamy and delicious and nice enough to serve to guests.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 3 1/2-quart baking casserole
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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; protein 31.4g 63% DV; carbohydrates 56g 18% DV; fat 30.2g 47% DV; cholesterol 58.3mg 19% DV; sodium 1072.8mg 43% DV. Full Nutrition