Artichoke Chicken Bake

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Artichoke Chicken Bake is one of my family’s favorite dishes. If you would like a lower-carb version you can leave the pasta out and use no added sugar tomato products.

I love being able to use leftover shredded or Rotisserie chicken for this recipe. This is a great recipe for using up leftover pasta or pasta sauce.

If I don’t have chicken already cooked, then I cook chopped chicken chunks in butter before adding the onion. Cook the onion for a few minutes and then add the rest of the ingredients. Prepare pasta as directed on the package until al dente, or use leftover pasta.

When using pre-cooked chicken you saute the onion in butter for 3-5 minutes before adding the cooked chicken, tomatoes with juice, pasta or tomato sauce, cooked pasta if using, olives, and seasonings.

Preheat oven to 350°. Prepare a 13×9 inch baking pan by spraying with non-stick cooking spray. Pour half of the chicken mixture into the pan. Cover with half of the cheese. Top with the remaining chicken mixture and then the remaining cheese. Cook-covered, I spray aluminum foil with non-stick spray to keep the cheese from sticking to it before covering. Bake for 35 minutes, until hot and bubbly.

Artichoke Chicken Bake

Course: Main Course
Servings: 6
Calories: 397kcal


  • 1 Tbs butter
  • ½ chopped onion
  • 2 cups cooked chicken
  • 1 can diced tomatoes w/italian herbs, undrained
  • 1 cup pasta or tomato sauce
  • 1 can (14-ounce can) artichoke hearts drained and quartered
  • ½ cup sliced black olives
  • 2 cups prepared pasta (I recommend Penne, Fusilli, or Rotini)
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic pepper seasoning (or salt and pepper to taste)
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 350°. Spray a 13x9-inch baking dish with non-stick cooking spray.
  • Heat butter and onion in a large skillet over medium heat, for 3-5 minutes stirring until the onion starts to soften and turn translucent. Add all of the other ingredients (except cheese) and mix until combined.
  • Pour 1/2 of the chicken mixture into the prepared dish. Sprinkle with half of the cheese. Top with the rest of the chicken mixture. Sprinkle the remaining cup of cheese on top.
  • Bake covered for 35 minutes until hot and bubbly.


Serving: 1g | Calories: 397kcal | Carbohydrates: 37g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1289mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 10mg | Calcium: 243mg | Iron: 2mg
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