Chicken and Ham Pasta Bake Recipe

Chicken and ham pasta bake

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Prep: 15 mins
Cook: 40 mins
Baking Time: 25 mins
Total: 80 mins
Servings: 8 servings
Nutrition Facts (per serving)
635 Calories
36g Fat
31g Carbs
47g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 635
% Daily Value*
Total Fat 36g 47%
Saturated Fat 19g 93%
Cholesterol 145mg 48%
Sodium 1226mg 53%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 17%
Total Sugars 6g
Protein 47g
Vitamin C 7mg 33%
Calcium 654mg 50%
Iron 2mg 13%
Potassium 642mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ham, cheeses, and artichokes add flavor and interest to this hearty chicken and pasta casserole. Use bow ties, rotini, or macaroni in this tasty dish. Serve this pasta bake with crusty rolls or French bread for a delicious family meal.

Ingredients

  • 8 ounces mini farfalle pasta, alternatively use bow ties or similar pasta

  • 2 tablespoons olive oil

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 pound chicken breasts, or chicken tenders, cut into small pieces

  • 4 to 6 ounces ham, diced

  • 1 teaspoon Cajun or Creole seasoning, or seasoned salt

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 2 cups milk, or a mix of milk and chicken broth

  • 1 (15-ounce) can artichokes, drained and coarsely chopped

  • 1 cup shredded Parmesan cheese, divided

  • 2 cups shredded sharp cheddar cheese, divided

  • 1 tablespoon chopped fresh parsley, optional

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon salt, or to taste

  • 1/2 cup soft breadcrumbs

  • 1 tablespoon unsalted butter, melted

Steps to Make It

  1. Heat oven to 350 F.

  2. Grease a 2 1/2- to 3-quart baking dish.

  3. Cook pasta as directed on package. Drain in a colander and rinse with hot water. Heat olive oil in a large skillet over medium heat. Sauté onion and celery until onion is just tender. Add chicken and diced ham and Creole seasoning. Sauté, stirring, until chicken is cooked through. Set aside.

  4. In a large saucepan, melt 3 tablespoons butter over medium heat. Stir in flour until smooth and bubbly. Gradually stir in the milk and continue cooking, stirring, until thickened.

  5. Stir in the artichokes, about half of the Parmesan cheese, and 1 1/2 cups of the cheddar cheese. Stir in parsley, if using. Add salt and pepper, to taste. Stir in the chicken and ham mixture, then combine with the drained pasta.

  6. Spoon the pasta mixture into the baking dish. Top with the remaining Parmesan and cheddar cheeses.

  7. Combine the breadcrumbs with 1 tablespoon melted butter; toss to blend well. Sprinkle the crumbs over the top.

  8. Bake for 30 minutes, or until top is golden-brown and bubbly. Remove from oven and serve immediately.

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