Oven-Baked Creamy Artichoke Chicken

Total Time: Approx. 35 minutes
Servings: 4–6

Ingredients

Base
½ lb. spaghetti, cooked al dente. The spaghetti will finish cooking in the oven, and you don't want it to be overcooked. 
Vegetables
1 jar (12 oz) Jeff’s Garden Marinated Artichoke Hearts. Drained and marinade kept separately: 4 tbsps for the sauce and the rest for marinating the chicken.
½ cup pitted Kalamata Olives
½ cup Jeff’s Garden Roasted Red Bell Peppers, cut into 1-1/2 strips
Chicken
1 lb. boneless breasts, cut into thick strips
Sauce
1 ½ cups heavy cream
3/4 cup chicken broth
3 - 4  tbsp Jeff’s Garden artichoke marinade, to taste
Cheesy Crust 

1 ½ cups shredded sharp cheddar cheese.

Garnish (Optional)
Italian parsley, chopped

Instructions

• Marinade the Chicken: Marinate the thick chicken strips for at least 30 minutes, or ideally overnight in the refrigerator.
• Cook spaghetti al dente: Cook the spaghetti in salty water until soft but not too hard to eat. The spaghetti will finish cooking in the oven, and you don't want it to be overcooked. 
• Prep the Dish: In a large 9x13-inch baking dish, toss the cooked spaghetti into the dish so it forms an even layer.
• Layer the Chicken and Vegetables: Place the thick chicken strips on top of the spaghetti. Scatter the artichoke hearts, Kalamata olives, and red bell peppers evenly over the chicken.
• Whisk the Sauce: In a bowl or large measuring cup, whisk together the heavy cream, chicken broth, and artichoke marinade. Season with freshly ground pepper. Remember, the olives and artichokes are already salty!
• Pour: Pour the sauce mixture over everything. Use a fork to gently nudge the pasta so the sauce seeps down to the bottom.
• Add the Crust: Sprinkle the sharp cheddar cheese generously over the top.
• Bake: Place in the center of the oven at 400°F for 15–20 minutes, or until the chicken reaches an internal temperature of 165 degrees

Tip: If the cheese isn't as crusty as you'd like, switch to the Broil setting for the final 2 minutes.