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Chicken Artichoke Pasta

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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.

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

  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. Add the chopped artichoke hearts and cook for another 2 minutes.
  5. Pour in the chicken broth and bring to a simmer. Reduce the heat and stir in the heavy cream, Parmesan cheese, and Italian seasoning.
  6. Return the cooked chicken to the skillet and stir to coat in the sauce.
  7. Add the cooked pasta and toss everything together until well combined. Simmer for a few minutes until heated through and creamy.
  8. 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.

Nutrition

Find it online: https://cookibly.com/chicken-artichoke-pasta/