Creamy Artichoke & Herb Chicken Pasta Bake with Roasted Potatoes
Tender herb-marinated chicken and artichoke hearts are baked in a creamy garlic-herb sauce with pasta, then served with a side of golden roasted potatoes. This dish brings together Mediterranean flavors — artichokes, herbs, lemon, and Parmesan — into a hearty, elegant meal.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Serves: 4
Ingredients
For the Roasted Potatoes
2 cups baby potatoes, halved
1 tbsp olive oil
1 clove garlic, minced
½ tsp dried rosemary or thyme
Salt & pepper to taste
For the Chicken & Pasta Bake
2 chicken breasts, cut into cubes
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
Salt & black pepper to taste
8 oz (225 g) short pasta (penne, rigatoni, or rotini)
1 can (14 oz / 400 g) artichoke hearts, drained and chopped
1 cup baby spinach
For the Creamy Herb Sauce
1½ tbsp butter
1½ tbsp flour
1¾ cups milk (or half milk, half cream for richness)
¼ cup Parmesan cheese, grated
¼ tsp nutmeg
Juice of ½ lemon
1 tbsp fresh parsley, chopped
Topping
¼ cup mozzarella or Parmesan cheese, shredded
1 tsp olive oil for drizzling
Instructions
Step 1: Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic, rosemary, salt, and pepper.
Spread on a parchment-lined tray and roast for 25–30 minutes, flipping halfway, until crisp and golden.
Set aside while preparing the pasta bake.
Step 2:Cook the Pasta
Bring a pot of salted water to a boil.
Cook pasta until al dente (1 minute less than package instructions).
Drain and toss lightly with olive oil to prevent sticking.
Step 3: Cook the Chicken
In a large skillet, heat olive oil over medium heat.
Add cubed chicken, garlic, basil, oregano, thyme, salt, and pepper.
Cook for 6–8 minutes until browned and cooked through.
Add chopped artichokes (and spinach if using). Stir and cook for 2 minutes. Remove from heat.
Step 4: Make the Creamy Herb Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to form a roux.
Gradually add milk while whisking until smooth and slightly thickened (3–4 minutes).
Stir in Parmesan, lemon juice, nutmeg, salt, and pepper.
Taste and adjust seasoning.
Stir sauce into the chicken-artichoke mixture.
Step 5: Assemble the Pasta Bake
Combine the cooked pasta and creamy chicken mixture in a baking dish.
Mix gently until coated.
Top with mozzarella or extra Parmesan and drizzle with olive oil.
Bake at 400°F (200°C) for 20–25 minutes, until bubbly and golden.
Step 6: Serve
Serve the creamy pasta bake warm with a side of crispy roasted potatoes.
Garnish with fresh parsley, a sprinkle of Parmesan, and a squeeze of lemon.
Notes & Tips
Add a few sun-dried tomatoes for a deeper Mediterranean flavor.
Substitute chicken with shrimp or mushrooms for a vegetarian twist.
If you like extra creaminess, stir ¼ cup Greek yogurt into the sauce after baking.
Serving Suggestions
Pair with:
Garlic yogurt or tzatziki sauce
Fresh arugula or Greek salad
A drizzle of basil pesto on top for color and aroma
Nutritional Information
Calories: 540 kcal
Protein: 38 g
Carbs: 45 g
Fat: 22 g
Fiber: 5 g