Chicken Florentine Pasta Bake
View original ↗
Kristine's Kitchen · by Kristine Rosenblatt

Chicken Florentine Pasta Bake

NUTRITION · PER SERVING70M COOK
CAL 24%·PRO 59%
CARBS 45G38% OF CAL
5G FIBER0G ADDED0G INTRINSIC34G OTHER6G TOTAL SUGAR
FAT 20G38% OF CAL
9G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy casserole of pasta, chicken, spinach, artichokes, and sun-dried tomatoes with cheese and a seasoned breadcrumb topping. A comforting make-ahead dinner.

mainitaliancasserolepastachicken
View the full recipe on Kristine's Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 12 ounces farfalle pasta
  • 1 tablespoon olive oil
  • 1 yellow onion (chopped)
  • 2 eggs
  • 1 ¼ cups milk
  • 1½ teaspoons dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ cup sun dried tomatoes (chopped)
  • 10 ounces frozen chopped spinach (thawed and well drained (see note))
  • 14 ounce can artichoke hearts (drained and chopped)
  • 2 cups chopped or shredded cooked chicken
  • 2 cups shredded Monterey jack cheese (8 ounces)
  • ¼ cup grated Parmesan cheese
  • ½ cup bread crumbs (Panko or regular)
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon paprika
  • 1 tablespoon butter (melted)
PREP
35M
SODIUM
642MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.