Cheesy Chicken Artichoke Sundried Tomato Pasta Bake

This recipe I just threw together! I was craving something with Artichokes and Sun dried Tomatoes so this is what I came up with! Totally comforting and cheesy! Please enjoy!

Things you will need:
9x13 Baking Dish
1 box Torcoletti Pasta (whatever cork screw pasta you like or whatever you have on hand will work!)
1 8oz pkg Cream Cheese (room temperature)
2 cups Mozzarella Cheese
3 cloves of Garlic minced
1 Jar Alfredo Sauce
1 pkg Foster Farms Precooked Chicken Breasts diced
1 pkg Sun Dried Tomatoes (not packed in oil. These are found over by the produce section or with the Raisins.)
1 cup Parmesan Cheese
1 can quartered Artichokes in water

Preheat Oven to 350 Degrees

Step 1: Cook your pasta until its Al Dente, so still a little firm, remember you will be baking it so if it's a little under cooked it's ok! Once your pasta is cooked strain all the water except 1 cup. Reserve this to add a little later. Place your pasta in your baking dish.

Step 2: Mix your cream cheese with the pasta, I did this while the pasta was still hot so it could melt the cream cheese and help evenly coat the pasta. After all the pasta is evenly coated with the cream cheese, add your Alfredo Sauce. Mix well making sure all the pasta is covered in Sauce.

Step 3: Add the Chicken, Artichoke Hearts, Sun Dried Tomatoes, and Garlic. Stir until mixed well. Than add your 1 Cup of water that you saved from your pasta. Mix this in. Once the baking process begins this water will help thicken your sauce that you're creating! It's a great thickening agent! Once the water has been incorporated add 1 cup of Mozzarella Cheese and 1/2 Cup of Parmesan cheese. Mix well!

Step 4: Top the pasta with the remaining Cup of Mozzarella Cheese and 1/2 Cup of Parmesan cheese. Bake pasta for 30 - 45 minutes. Allow the mozzarella on the top to brown and get a little crunchy! This will add nice texture to the pasta! Once removed from the oven allow to stand for 5 minutes prior to serving!





Enjoy!