Total Time
Prep 15 mins
Cook 45 mins

This is simply delicious- from my friend Cathy's archives... tastes like it was made in a restaurant, for sure!

Ingredients Nutrition


  1. Heat oven to 350.
  2. Spray 2-quart glass baking dish with cooking spray (you can easily make two smaller portions and freeze one).
  3. Cook and drain pasta as directed on package.
  4. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally.
  5. Stir in flour; cook and stir 30 seconds.
  6. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened.
  7. Remove from heat; stir in cheese.
  8. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley.
  9. Spoon into baking dish. Bake uncovered 25 to 30 minutes or until hot.
  10. Garnish with additional fresh parsley if desired.
Most Helpful

5 5

This dish was amazing, restaurant quality for sure!!! I will be making this often. I cut down the butter to 1TB.

5 5

This is so good...I cheated even more and used chopped canned chicken breast. I did try and make it a little healthier by using whole wheat penne pasta. I do have to confess, I was going to post this exact same recipe because it is in the current edition of "Taste of Home" but you obviously beat me to it -by almost a year and a half LOL!!! Next time I will add a teaspoon of oregano for even more authentic Greek flavor! This is a tasty and quick mid-week alternative to dining out in a Greek restaurant!