This creamy pasta dish is packed with flavor! You can also spiralize zucchini and substitute instead of noodles.
Author: Tandy
Recipe type: pasta
Ingredients
4-6 Boneless skinless chicken breasts
1- 14 oz. can artichokes, drained optional
fresh or canned mushrooms-optional
butter
1 onion, chopped-optional
1 T. Italian Seasoning (click here to see how to make)
1-2 tomatoes, diced-optional
¼ c. Chicken Stock
8 oz. cream cheese
Fresh/frozen spinach- OR- Broccoli, frozen (if using fresh be sure to steam first)
2 t. garlic powder
1 t. black pepper
8 oz. mozzarella cheese
8 oz. parmesan cheese
Instructions
Preheat oven to 350 degrees.
If using fresh onions and mushroom saute in butter for a few minutes until soft.
Place cream cheese, chicken stock, garlic powder, Italian seasoning, and black pepper into a microwave safe bowl and heat for 1-2 minutes until soft.
Whisk together until smooth
Add the artichokes, spinach/broccoli, mushrooms, tomatoes, and onions to cream cheese mixture (MY MOUTH IS WATERING AT THIS POINT- IS YOURS?)
Grease a 9x13 inch pan and lay your chicken breasts flat in the pan and season with salt and pepper ( TIP: use foil to cover your pan with for easy cleanup!)
Pour cream cheese "yummyness" over chicken.
Bake loosely covered for 30-35 minutes or until chicken is 165 degrees (click here to see the thermometer I use and love it)
Uncover the last 10-15 minutes of baking and COVER ( I mean cover!) in mozzarella and parmesan cheese! This makes this dish extra decadent, creamy, and tangy!!!
I serve this dish with a side of pasta, otherwise its a full course meal all in itself :)
Enjoy!
Recipe by Tandy's Quick Meals at https://www.tandysquickmeals.com/lunch/easy-chicken-alfredo-bake/