- 1
Ingredients
- Alfredo Sauce:
- 16 oz rigatoni pasta
- 1 batch Alfredo sauce*
- 3 cups cooked chicken, roughly chopped or shredded
- 1 (10 oz) package frozen chopped spinach
- 1 (14 oz) can water-packed quartered artichoke hearts, drained
- 8 oz whole-milk mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- kosher salt
- 1/2 tsp black pepper
- 8 tablespoons (1 stick) butter
- 2 cups heavy cream
- 3 tsp cornstarch
- 2 tbsp cold water
- 1 cup Parmesan cheese, shredded
- kosher salt
- ground white pepper
Preparation
Step 1
Alfredo Sauce:
Melt the butter in a large saucepan over medium-high heat. Slowly whisk in the heavy cream. Cook, over medium heat until simmering. Combine the cornstarch and cold water, whisk into the cream mixture.
Cook, whisking constantly, until sauce thickens.
Take off heat, and whisk in the Parmesan cheese. Season to taste with salt and white pepper.
Pasta:
Preheat oven to 400 degrees. Spray a 2-quart baking dish with non-stick spray and set aside.
Boil a large pot of water and season with 1 Tbsp salt. Add pasta and cook for 7 minutes. Drain and return back to large pot.
Add the sauce, chicken, spinach, artichokes, 1 tsp salt, and black pepper to the pasta. Stir to combine. Season to taste with additional salt and pepper if necessary.
Pour half of the pasta into the bottom of the baking dish. Top with half of the mozzarella and half of the Parmesan. Add the remaining pasta and top with remaining cheese.
Cover with foil and bake for 30 minutes. Remove from oven and turn on broiler. Remove foil and place pasta under broiler for about 3 minutes or so, until the cheese is browned and bubbly.
Let rest for 5 minutes before serving.