Chicken Florentine Artichoke Bake

Ingredients

• 6 ounces farfalle (bow tie) pasta
• 1.5 heads broccoli, cut into bite-sized pieces
• 3 tablespoons butter, divided
• 1 small red onion, chopped
• 2 cloves garlic, or more to taste, minced
• 2 cups baby spinach leaves
• 1.5 cups shredded cooked chicken
• 0.5 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 (8 ounce) package shredded Italian cheese blend
• 0.25 cup all-purpose flour
• 1.5 cups milk, or more to taste
• 1 teaspoon Italian seasoning
• 0.25 cup grated Parmesan cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
3. While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
4. Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
5. Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
6. Pour sauce into the bowl and mix until well combined. Transfer contents to a 9×13-inch baking dish. Sprinkle Parmesan cheese over top.
7. Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.