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Preheat oven to 350°F. Cook pasta according to package directions; drain. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion; cook for about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
In a medium bowl, whisk together eggs, milk, Italian seasoning, salt, black pepper and crushed red pepper to taste. Stir in chicken, Monterey Jack, artichokes, spinach, sun-dried tomatoes, 2 tablespoons Parmesan, the cooked pasta and the onion. Transfer to a 13-by-9-inch baking dish or 3-quart rectangular casserole.
Bake, covered, for 20 minutes. In a small bowl, combine the remaining 2 tablespoons Parmesan, breadcrumbs, paprika and melted butter. Sprinkle the mixture over the pasta. Bake, uncovered, 10 minutes more or until golden.