Baked Chicken-Bacon Alfredo Recipe

I found this recipe off of one of my favorite blogs, Our Best Bites. If you've never been to this blog before, please do. They have AWESOME recipes. We tried this one tonight with our dinner guests and it was a huge success! I think this recipe will be replacing my old chicken and broccoli alfredo, since it's way more exciting. You wouldn't think artichoke hearts would be good in a dish like this, let alone marinated ones, but it added a fantastic flavor to this dish that really made it delicious. I plan on making another pan (if we can eat through our leftovers from tonight) for our church's pot'faith' on Sunday. I left the links to some of their other recipes included in this recipe, although I used jarred sauce, rigatoni, store-bought garlic bread, and I doubled it and it was still wonderful.

Baked Chicken-Bacon Alfredo

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

1. Preheat oven to 350.

2. Prepare pasta according to package directions.

3. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

4. Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Serve with a green salad and breadsticks or a loaf of garlic bread made with Garlic Bread Seasoning.