- 6 chicken breasts
- 1 (16 ounce) box penne pasta
- 4 (12 ounce) jars Alfredo sauce
- 1 (12 ounce) jar quartered marinated artichoke hearts, drained
- 1 (10 ounce) box frozen chopped spinach, thawed and drained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as ROTEL®)
- salt and ground black pepper to taste
- Place chicken breasts in a large pot and cover with water. Bring to a boil; cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Drain and cool until easily handled, about 5 minutes; slice into smaller pieces.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
- Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9×13-inch baking dish. Season with salt and pepper.
- Bake in the preheated oven until sauce is bubbly, about 30 minutes.