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A plate of penne pasta with pieces of chicken, topped with grated cheese and chopped herbs, served with a fork on a white plate. A bowl of artichoke hearts is nearby.
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Artichoke Chicken Pasta

This Creamy Chicken Artichoke Pasta combines tender chicken, pasta, artichoke hearts, parmesan cheese, and a rich garlic cream sauce for an easy dinner that's ready in about 30 minutes. Perfect for busy weeknights or casual entertaining.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 6 Servings
Calories: 649kcal
Author: Wendy

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.
    Cubed chicken pieces cooking in a white skillet, with bowls of minced garlic, red pepper flakes, and a bottle of olive oil nearby on a white surface.
  • 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.
    A white skillet with sautéed garlic and chopped artichoke hearts, next to a bottle of oil and a small dish of red pepper flakes on a white surface.
  • Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream and bring to a gentle simmer.
    A white skillet with chopped artichokes cooking in liquid, next to a small bowl of spices and a bottle of oil on a white surface.
  • Add parmesan cheese and stir until the sauce thickens slightly. Mix in lemon juice and red pepper flakes if using.
    A white pan filled with a creamy soup mixture and red pepper flakes sits on a white surface next to a small glass container of oil.
  • Return chicken to the skillet along with the cooked pasta. Toss everything together until well coated and heated through. Sprinkle with parsley before serving.
    A pan filled with penne pasta and chicken pieces sits on a white surface next to a bottle of olive oil.

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.

Nutrition

Serving: 1Serving | Calories: 649kcal | Carbohydrates: 50g | Protein: 37g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1153mg | Potassium: 640mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1556IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 2mg