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Alfredo Chicken And Ham Rigatoni

Baked Alfredo Chicken And Ham Rigatoni With Spinach And Artichokes

Course Main Course
Cuisine Italian
Keyword baked-alfredo-chicken-rigatoni-with-spinach-and-artichoes
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Melissa Sperka


  • 3 cups dry rigatoni
  • 1 15 oz jar Light Asiago Romano Alfredo Sauce [ie Classico]
  • cup 1% milk
  • ½ cup basil pesto [ie Classico]
  • ½ cup light garlic & herbs spreadable cheese [ie Alouette]
  • 1 ½ tsp onion powder
  • ½ tsp red pepper flakes
  • salt and black pepper to taste
  • 1 6.5 oz jar marinated artichoke hearts drained
  • 2 cups chopped roasted chicken
  • 6 oz thinly sliced smoked ham
  • 2 cups shredded Italian cheese blend
  • 1 cup organic baby spinach
  • 1 cup fresh breadcrumbs
  • ½ cup shredded Parmesan cheese
  • 2 Tbsp light butter melted
  • ¼ tsp oregano or Italian seasoning


  • Preheat the oven to 350°F and spray an 8 x 12 inch baking dish with cooking spray.
  • Cook the rigatoni in salted boiling water per the instructions on the box, until al dente.
  • While the pasta is cooking, in a large mixing bowl, mix together, the Alfredo sauce, milk, basil pesto and alouette cheese, onion powder and red pepper flakes. Season with salt and black pepper to your taste.
  • After the pasta is finished cooking, drain well, then add to the sauce.
  • Fold in the chopped and drained artichoke hearts, chopped chicken and roughly chopped ham. Next, add the spinach. Mix well.
  • Now that the pasta has cooled, add 1 ½ cups of the shredded Italian cheese blend. Taste and adjust the salt and pepper to your taste.
  • In a small mixing bowl, mix together the breadcrumbs, shredded Parmesan cheese, melted light butter and seasonings.
  • Pour the pasta mixture into the prepared baking dish and sprinkle the buttered breadcrumbs on top. Sprinkle with the ½ cup of remaining Italian shredded cheese.
  • Place into the oven and bake for 35 minutes or until the top is crispy and golden.