This pasta is a wonderful way to enjoy artichokes in a hearty, delicious way. The combination of chicken and artichokes offers both protein and tangy brightness, while the creamy sauce and pasta provide richness and comfort. It’s quick to prepare, easy to customize, and uses pantry-friendly ingredients. Whether you serve it as a family dinner or a date-night dish, Chicken Artichoke Pasta is bound to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Pasta (penne, fusilli, or fettuccine work well)
Marinated artichoke hearts, drained and chopped
Olive oil
Garlic, minced
Onion, finely chopped
Heavy cream or half-and-half
Chicken broth
Parmesan cheese, grated
Italian seasoning
Salt
Black pepper
Fresh parsley or basil (for garnish)
Red pepper flakes (optional, for heat)
Lemon juice (optional, for brightness)
Directions
Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove chicken from the pan and set aside.
In the same pan, add a bit more olive oil if needed. Sauté chopped onion for 2–3 minutes, then add garlic and cook for 30 seconds.
Stir in the chopped artichoke hearts and cook for another 2 minutes.
Pour in the chicken broth and bring to a simmer. Reduce the heat and stir in heavy cream, Parmesan cheese, and Italian seasoning.
Return the cooked chicken to the skillet and stir to coat with the sauce.
Add the cooked pasta and toss until everything is well combined. Simmer for a few minutes until heated through and creamy. Adjust seasoning to taste.
Finish with a splash of lemon juice (if using) and garnish with fresh herbs and red pepper flakes.
Spinach addition: Stir in fresh spinach at the end for a pop of green and added nutrition.
Cheesy twist: Add mozzarella or fontina cheese for extra creaminess.
Gluten-free version: Use gluten-free pasta and make sure your broth and other ingredients are gluten-free.
Dairy-free: Use dairy-free cream and cheese substitutes.
Vegetarian: Omit the chicken and add more vegetables like mushrooms or sun-dried tomatoes.
Wine flavor: Deglaze the pan with a splash of white wine before adding the cream for extra depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop or in the microwave with a splash of broth or cream to keep the sauce smooth. Freezing is not recommended due to the creamy sauce, which may separate when thawed.
FAQs
Can I use canned or frozen artichokes instead of marinated ones?
Yes, both work well. If using canned or frozen, add extra seasoning to make up for the flavor marinated artichokes provide.
What kind of pasta works best?
Short pasta like penne or rigatoni holds the sauce well, but fettuccine or linguine also work for a more elegant presentation.
Can I use rotisserie chicken?
Absolutely. Using pre-cooked chicken makes the recipe even faster. Just stir it in toward the end to heat through.
Is there a way to make the sauce lighter?
Yes, use half-and-half or even evaporated milk instead of heavy cream for a lighter version.
Can I make this ahead of time?
Yes, you can prepare the dish in advance and reheat gently. Store the sauce and pasta separately for best texture.
What can I serve with Chicken Artichoke Pasta?
It pairs well with a side salad, garlic bread, or roasted vegetables.
How do I make it extra creamy?
Add a few tablespoons of cream cheese or a bit more Parmesan to thicken and enrich the sauce.
Can I use grilled chicken instead?
Yes, grilled chicken adds a smoky flavor and works beautifully in this recipe.
How can I make it spicier?
Add red pepper flakes or chopped fresh chili when cooking the garlic for a spicy kick.
Does this dish freeze well?
It’s best enjoyed fresh, but if freezing, do so without the pasta and reheat the sauce separately before combining.
Conclusion
Chicken Artichoke Pasta is a flavorful, creamy, and easy-to-make dish that brings together simple ingredients for a satisfying meal. With its tangy artichokes, tender chicken, and rich sauce, it’s a recipe that’s both comforting and elegant. Whether for a casual dinner or a special occasion, this pasta dish is sure to become a favorite in your kitchen.
Chicken Artichoke Pasta is a flavorful and creamy dish that combines tender chicken, marinated artichoke hearts, and pasta in a herb-infused cream sauce. It’s a comforting yet elegant meal perfect for weeknights or entertaining.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian-American
Diet:Halal
Ingredients
2 boneless, skinless chicken breasts or thighs, diced
8 oz pasta (penne, fusilli, or fettuccine)
1 can (12–14 oz) marinated artichoke hearts, drained and chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
3/4 cup heavy cream or half-and-half
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Fresh parsley or basil, for garnish
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice (optional)
Instructions
Cook the pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove chicken and set aside.
In the same skillet, add the remaining olive oil. Sauté the chopped onion for 2–3 minutes, then add garlic and cook for 30 seconds.
Add the chopped artichoke hearts and cook for another 2 minutes.
Pour in the chicken broth and bring to a simmer. Reduce the heat and stir in the heavy cream, Parmesan cheese, and Italian seasoning.
Return the cooked chicken to the skillet and stir to coat in the sauce.
Add the cooked pasta and toss everything together until well combined. Simmer for a few minutes until heated through and creamy.
Adjust seasoning with additional salt, pepper, or a splash of lemon juice if desired. Garnish with fresh parsley or basil and red pepper flakes before serving.
Notes
Use rotisserie or pre-cooked chicken to save time.Spinach, mushrooms, or sun-dried tomatoes make great veggie add-ins.For a lighter sauce, substitute half-and-half or evaporated milk for heavy cream.Deglaze the pan with white wine before adding cream for extra flavor depth.Store leftovers for 3–4 days; reheat with a splash of broth or cream.
