Easy-to-make Chicken and Artichoke Pasta with Avocado is full of creamy flavor thanks to the addition of cream cheese, chopped artichokes, mashed avocado, and hot sauce for some zippy flavor!
If you love easy pasta dishes (and who doesn't?), I've got plenty of other recipes I know you'll enjoy. Recipes like One Pot Linguine with Sausage, Tomatoes and Capers, One pan Orzo with Tomatoes, Spinach and Bacon, and Chili Mac with Cornbread Crust.
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Table of Contents Found Here
- The ingredient list:
- Ingredient information:
- Kitchen tools and equipment needed:
- Can this casserole be frozen after baking?
- Can this be made into a future meal plan option?
- How to freeze and thaw this chicken and pasta casserole?
- Swap-out and substitution suggestions:
- Health benefits of avocado oil:
- Learn more about the health benefits of avocado oil.
- Shortcuts for making chicken and pasta:
- How to freeze this chicken and avocado pasta casserole?
- Does the hot sauce need to be added to this recipe?
- Can this chicken and pasta bake be made in advance?
- The step-by-step photos:
- Additional dishes to serve with creamy artichoke pasta bake:
- Related recipes you may also enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
COOKED CHICKEN - Leftover chicken works great for this recipe, and so does store-bought rotisserie chicken. You'll need approximately 4 cups of cooked, chopped chicken to make this recipe. Do not substitute raw chicken for this recipe; it won't have time to cook thoroughly to a safe temperature.
CANNED ARTICHOKES - I used canned, drained artichokes for this recipe but frozen artichokes (thawed) will also work. No matter which artichoke you use, chop them into bite-sized pieces before adding them to the skillet.
RIPE AVOCADOS - Ripe avocados are best for this recipe because you must mash them before mixing them with the pasta. I used a pastry cutter to mash the avocados, but a fork also works.
CREAM CHEESE - Cutting the cream cheese into small pieces and allowing it to come to room temperature before stirring it into the pasta will make the task much easier.
BOW TIE PASTA - Since this creamy pasta dish is finished in the oven, the pasta itself can be cooked slightly less than the box instructs. For example, if the box instructs 12 minutes, cook the pasta for 10 minutes instead. Farfalle (bow-tie pasta) is a wonderful noodle for this baked pasta casserole because of all the waves and indents in the pasta shape that help to hold onto the creamy sauce. However, other pasta shapes can be used. See the swap-out suggestions.
PLAIN GREEK YOGURT - Plain Greek yogurt's thick and tangy goodness lends extra creaminess to the cream cheese and mashed avocado sauce. In addition, the extra acidity this ingredient lends helps keep the avocado's color fresh and vibrant.
AVOCADO OIL - I love using avocado oil because of its health benefits and neutral flavor. If you don't have avocado oil, feel free to use extra-virgin olive oil, grapeseed, or canola oil as a replacement.
CANNED FIRE-ROASTED CHILES - I used the four-ounce can of fire-roasted green chiles. There is no need to drain; just empty all the contents of the can into the pan. Adding fire-roasted chiles gives a minor bit of heat and depth of flavor that takes this creamy baked pasta dish from good to great!
GROUND CORIANDER - Coriander is the seed from the cilantro plant. When the dried seeds are ground, they have a light, bright flavor with earthy undertones.
HOT SAUCE - This ingredient is optional or used "to taste." Feel free to use your favorite variety of hot sauce.
FRESH LEMON JUICE - This ingredient adds a fresh pop of brightness to the baked pasta and balances the richness of the cream cheese and avocado sauce.
PARMESAN CHEESE (not pictured in the image above) - What self-respecting baked pasta doesn't include grated cheese topping? Parmesan cheese has a lightly salty, nutty flavor, adding the perfect finishing touch to this dish.
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER - I always use kosher salt and freshly cracked black pepper when cooking and writing recipes. Table sale may be used in place of kosher salt if desired, but please make note of the gray box below if doing so.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed:
- large, high-sided skillet
- large pasta pot
- strainer or colander
- spatula or wooden spoon
- measuring cups and spoons
- chef's knife
- cutting board
- 9 x 13 casserole dish
- cooking spray
- mixing bowls
- forks or a pastry blender (for mashing the avocados)
- cheese grater (optional)
Can this casserole be frozen after baking?
You bet!
This pasta dish freezes like a dream, so don't be worried that it makes too much.
Can this be made into a future meal plan option?
Yes, it sure can!
Why not divide the dish in half, or portion out a few different meals, and put it in the freezer for another time?
You'll be happy to have this chicken pasta dish on hand when days are busy, and time is tight, but you still want hearty and comforting creamy chicken artichoke and avocado pasta for dinner.
How to freeze and thaw this chicken and pasta casserole?
Portion out the amount of casserole you'd like to freeze and store it in either airtight freezer containers or freezer bags, and freeze for up to 3 months.
Thaw in the refrigerator overnight. When ready to reheat transfer the food to an oven safe container and reheat (covered) in a conventional oven or air fryer until hot.
Swap-out and substitution suggestions:
Feel free to use lower-fat Neufchatel cheese for the cream cheese if desired. Or you can swap the cream cheese for mascarpone cheese.
Any pasta will work in this dish, but using pasta with ridges or areas the sauce can hide in is wise. Spaghetti or linguine may not be the best choice to catch the sauce, but they will work.
Not a fan of artichokes? That is no problem; you can omit them entirely.
Thawed, frozen vegetables (your favorite variety) may be added to the creamy pasta before spooning into the casserole dish. Broccoli, peas, carrots, and/or cauliflower would be especially delicious.
Swapping the grated Parmesan cheese with grated cheddar or Monterey Jack would be delicious and highlight this dish's Tex-Mex flavor.
If desired, avocado oil may be replaced with extra virgin olive oil, grapeseed, or canola oil.
Health benefits of avocado oil:
Avocado oil is loaded with monounsaturated fats, which can help lower bad cholesterol. It is also rich in vitamin E, making it great for promoting healthy skin, hair, and nails.
Learn more about the health benefits of avocado oil.
Shortcuts for making chicken and pasta:
Leftover cooked chicken works great for this recipe. You'll notice in the photos, I used some poached chicken breasts I had in the refrigerator. I cut the breasts into bite-sized pieces and took it from there.
You can also use store-bought rotisserie chicken to make quick work of this recipe.
How to freeze this chicken and avocado pasta casserole?
Once the dish has been baked and is completely cool, store it in an airtight freezer-safe container for up to 3 months.
To reheat from frozen (only if the chicken and pasta is already in an oven-safe dish); Preheat oven to 350-degrees (175 degrees Celsius) and heat through for approximately 60 minutes (uncovered for the first 30 minutes, and uncover for the last 30 minutes), or until the casserole is hot in the center.
To reheat once thawed; Spoon the chicken pasta into an oven-safe dish (if needed) and place it in a preheated 350-degree oven (covered) until the spicy chicken pasta is hot all the way through (approximately 20-30 minutes).
Reheating in a microwave will also work. Partially cover the thawed casserole and heat in a microwave-safe container until hot.
Does the hot sauce need to be added to this recipe?
Certainly not. If you're not a fan of hot sauce, by all means, leave it out. The same thing goes for the fire-roasted chiles.
Both of these ingredients are optional, but I highly recommend you keep in the recipe if you want optimal flavor from this creamy chicken and pasta.
That said, the amount of these ingredients you decide to use is totally up to you, but trust me when I tell you that this easy chicken pasta recipe (as written) is not hot or spicy. It's flavored to perfection, just the way it is!
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
Can this chicken and pasta bake be made in advance?
Yes. You can make it in advance and store it in the refrigerator (covered well) for up to 24 hours before baking.
When ready to bake allow the casserole to sit at room temperature for 30 minutes before baking. Bake as the recipe instructs.
The step-by-step photos:
Additional dishes to serve with creamy artichoke pasta bake:
- Hearty Avocado Salad with Greek Dressing from Thrifty Jinxy
- Creamy Avocado Hollandaise over Roasted Asparagus (pictured below) from (yours truly) Kudos Kitchen
Upgrade your oven-roasted asparagus with this easy to make thick and creamy avocado hollandaise sauce. Your taste buds will thank you!
- Avocado Artichoke and Lentil Salad from Tasting Page
- Cream Braised Brussels Sprouts from 4 Sons 'R' Us
- Jalapeno and Cheddar Cornbread (pictured below) from (yours truly) Kudos Kitchen
"We are a family of cornbread lovers! I especially love to play around with the mix-ins and come up with fun new flavor combinations. This one for Jalapeno Cheddar Cornbread is one of my family's favorites!"
Related recipes you may also enjoy:
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Printable Recipe Card
Chicken Artichoke Pasta with Avocado
Ingredients
- 1 box (16 ounces) farfalle pasta cooked and drained
- 3 tablespoons avocado oil divided
- 4 cups diced chicken meat
- 1 large (1 cup) onion, diced (I used a red onion)
- 8 ounces cream cheese Neufchatel cheese may be substituted, softened to room temperature
- ½ cup plain Greek yogurt
- 1 can (15 ounces) artichoke hearts, drained and chopped
- 1 can (4 ounces) fire-roasted chiles chopped
- 2 medium avocados mashed
- 1 teaspoon lemon juice
- 1 tablespoon hot sauce optional, or to taste
- 1 teaspoon ground coriander
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup Parmesan cheese, grated shredded will also work
Instructions
- Preheat oven to 350-degrees F (175 degrees Celsius).
- Toss the cooked and drained pasta with 1 tablespoon of avocado oil and set aside.
- In a large, high-sided skillet, heat 2 tablespoons avocado oil over medium heat and add the prepared onion.
- Cook the onion, stirring occasionally for approximately 4-5 minutes.
- Add the chopped chicken to the skillet with the onions and stir to combine.
- Cube the cream cheese and add it to the skillet along with the Greek yogurt, chopped artichokes, and fire-roasted chiles. Stir well.
- In a medium bowl, mash the avocados along with the lemon juice, salt, and pepper.
- Add the mashed avocados to the skillet, along with the ground coriander, hot sauce, and the drained pasta. Stir well to combine.
- Spray a 9 x 13 baking dish with non-stick spray and spoon the chicken and pasta mixture evenly into the dish.
- Top the casserole evenly with the Parmesan cheese.
- Bake in a preheated 350-degree F oven (175 degrees C) for 20 minutes until the top is just starting to brown and the Parmesan is melted.
- Serve immediately.
Notes
Nutrition
I sincerely hope you've enjoyed today's creamy and cheesy chicken pasta recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Haniela says
I love artichokes and pasta and addition of chiken sound yummy.
Perfect Weekend Food!
SweetSugarBelle says
I like casseroles, and the addition of avacado and green chili make this really my style!
Wedding Supplier says
wow fantastic recipes and colorful . yummy pasta
Paula says
Ron loves casseroles...he'd make short work of this one 🙂
Renee says
Thanks for stopping by to visit my blog and also for taking the time to leave your comments. I love how the combination of artichokes and avocado seems to have hit a chord with you all. Believe me, it's yummy. So yummy in fact that after I did the recipe post, I had to stop at the store to buy all the ingredients because it gave me such a taste for it again.
fieldsofcake.com says
Oh Renee! This sounds AWESOME!
Rona says
This looks really delicious. I don't make casseroles often but the avocado and artichoke together is unexpected in a good way. It seems like the type of dish that would be great for lunch over a few days.
This is my first time visiting your blog and I think it is great! I am a new follower. I would love it if you stopped by and checked out my blog sometime: http://twomindscookalike.blogspot.com/
Happy New Year!
JulieD says
Sounds so yummy, Renee! I love artichokes and seems like it would be so good with chicken & pasta! I'm going to try this!
Happy New Year to you & yours!!