Artichoke Chicken Pasta
Artichoke Chicken Pasta is one of those dinners that sounds fancy but comes together so easy. It’s creamy, savory, and packed with tender chicken and tangy artichoke hearts. This dish is gonna be a new weeknight favorite, y’all.
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This chicken artichoke pasta has a rich, garlicky cream sauce that clings to every piece of pasta. It only takes about 35 minutes from start to finish. The whole family is gonna clean their plates on this one!
If you love easy pasta nights, I’ve got more recipes you’ll wanna try! Check out this Antipasto Chopped Salad to serve alongside it. This Copycat Parmesan Oregano Bread is perfect for soaking up all that creamy sauce. And don’t skip dessert with this dreamy Blueberry Tiramisu!
Best Artichoke Chicken Pasta Recipe
Y’all, this chicken artichoke hearts pasta is one of my go-to meals when I want something impressive without a ton of effort. The cream sauce comes together right in the same skillet as the chicken. Less dishes, more flavor, and that is always a win!
I love using canned artichoke hearts for this recipe. They’re budget-friendly and taste amazing in that creamy parmesan sauce. Honestly, once you make this artichoke pasta with chicken, you’ll wonder why you haven’t been making it all along.
Why You’ll Love This Recipe
- Quick and easy: This whole dish is ready in about 35 minutes, which makes it perfect for busy weeknights.
- One skillet sauce: You build the creamy sauce right in the pan after cooking the chicken, so cleanup is a breeze.
- Budget friendly: Canned artichoke hearts and pantry staples keep this meal affordable without skimping on flavor.
Artichoke Chicken Pasta
Equipment
- large pot – for pasta
- colander
- large skillet
- cutting board
- Sharp Knife
- wooden spoon or spatula
- measuring cups and spoons
Ingredients
- 12 ounces pasta penne or fettuccine
- 1 ½ pounds boneless skinless chicken breast cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- 14 ounces artichoke hearts drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes optional
- 2 tablespoons chopped parsley optional
Instructions
- Cook pasta according to package directions until al dente, then drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6–8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium and add garlic, cooking for about 30 seconds until fragrant. Stir in artichoke hearts and cook for 2–3 minutes.
- Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream and bring to a gentle simmer.
- Add parmesan cheese and stir until the sauce thickens slightly. Mix in lemon juice and red pepper flakes if using.
- Return chicken to the skillet along with the cooked pasta. Toss everything together until well coated and heated through. Sprinkle with parsley before serving.
Notes
- Reserve a little pasta water to thin the sauce if needed.
- Stir the parmesan in gradually for the smoothest texture.
- Let the sauce simmer briefly before adding the pasta.
- Toss the pasta thoroughly to coat every piece in the sauce.
- Finish with fresh parsley and extra parmesan for serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Ingredients For Artichoke Pasta with Chicken
- Pasta (penne or fettuccine): Either shape works great here since they hold onto the creamy sauce really well.
- Boneless skinless chicken breast: Cut into bite-sized pieces so it cooks up fast and stays nice and juicy.
- Canned artichoke hearts: Drain and chop them up. They add a slightly tangy, earthy flavor that makes this dish special.
- Heavy cream and chicken broth: These two together create a rich, silky sauce that coats every bite of pasta.
- Parmesan cheese: Freshly grated works best here. It melts right into the sauce and adds a salty, nutty flavor.
- Garlic and Italian seasoning: These simple seasonings bring big flavor to the chicken and the sauce.
Best Chicken Artichoke Pasta Tips
- Don’t overcook the chicken: Pull it off the heat once it’s golden and cooked through, about 6 to 8 minutes. Overcooked chicken gets dry and chewy fast.
- Use freshly grated parmesan: Pre-shredded cheese has anti-caking agents that make your sauce grainy. Buy a block and grate it yourself for the smoothest sauce.
- Reserve a little pasta water: If your sauce gets too thick, splash in some starchy pasta water to loosen it right up.
- Try marinated artichokes: Swap in marinated artichoke hearts for extra tangy, herby flavor if you want to mix it up.
Chicken Artichoke Hearts Pasta FAQs
Yes! Penne and fettuccine are great choices, but you can use rigatoni, farfalle, or linguine too. Just pick a shape that holds onto a creamy sauce well.
They really do! Canned artichoke hearts are convenient and tasty. Drain and chop them well. They soak up the garlic cream flavors and taste amazing in the sauce.
How To Store Leftovers
Storage: Let the pasta cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezing: This dish can be frozen for up to 2 months. The cream sauce may separate slightly when thawed but stirs back together when reheated.
Reheating: Warm it up on the stovetop over low heat or in the microwave. Add a splash of cream or chicken broth to loosen the sauce back up.
