🍽️ Creamy Artichoke & Herb Chicken Pasta Bake with Roasted Potatoes 🍗🧀

Perfect! 😋 Here’s a complete, gourmet-style recipe  for your 🍽️ Creamy Artichoke & Herb Chicken Pasta Bake with Roasted Potatoes 🍗🧀 — comforting, flavorful, and restaurant-worthy!

🍽️ Creamy Artichoke & Herb Chicken Pasta Bake with Roasted Potatoes 🍗🧀

Introduction

The Creamy Artichoke & Herb Chicken Pasta Bake is a warm, indulgent dish that brings together tender chicken, tangy artichokes, fragrant herbs, and a rich, cheesy cream sauce. The addition of roasted baby potatoes makes this dish heartier and more rustic — like a complete meal in one pan. Perfect for family dinners, gatherings, or cozy nights in, this recipe combines the best of Mediterranean flavor and classic baked-pasta comfort.

Ingredients

For the Chicken & Pasta:

• 2 chicken breasts (about 12 oz), cooked and shredded
• 8 oz penne or rigatoni pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup canned artichoke hearts, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Creamy Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon lemon zest
• ¼ teaspoon nutmeg (optional, for depth)

For the Roasted Potatoes:

• 1 cup baby potatoes, halved
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon rosemary or thyme
• Salt and pepper to taste

Instructions

1. Roast the Potatoes:
   Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic powder, herbs, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes, until crispy and golden.
2. Cook the Pasta:
   Boil pasta in salted water until just al dente. Drain and drizzle with a little olive oil to prevent sticking.
3. Make the Sauce:
   In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth. Stir in cream, Parmesan, lemon zest, salt, and pepper. Add mozzarella and stir until melted into a creamy sauce.
4. Combine Everything:
   Add shredded chicken, chopped artichokes, herbs, and cooked pasta into the sauce. Toss to coat evenly.
5. Bake:
   Transfer mixture into a greased baking dish. Top with extra mozzarella and a few roasted potatoes. Bake uncovered for 15–20 minutes, until bubbly and golden on top.
6. Serve:
   Garnish with fresh parsley or thyme and the remaining roasted potatoes on the side. Serve hot with a drizzle of olive oil or extra Parmesan.

Serving Tips

This dish pairs beautifully with a crisp green salad or roasted vegetables. For a lighter version, use Greek yogurt instead of cream. Leftovers reheat wonderfully — just cover with foil and warm in the oven.