Chicken Artichoke Pasta with Avocado
Easy to make chicken artichoke pasta is full of creamy flavor thanks to the addition of cream cheese and mashed avocado plus the artichokes and hot sauce give it a nice zip of flavor!
Servings: 6 servings
Calories: 410kcal
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
Cool completely before freezing.
Can be frozen in a freezer-safe, air-tight container for up to 3 months.
Reheat from frozen for 60-90 minutes, or thaw first and reheat for 30 minutes, covered.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 11g | Protein: 40g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 92mg | Sodium: 1131mg | Potassium: 716mg | Fiber: 5g | Sugar: 3g | Vitamin A: 218IU | Vitamin C: 9mg | Calcium: 249mg | Iron: 2mg
