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Chicken Artichoke Pasta

Chicken Artichoke Pasta
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This easy Chicken Artichoke Pasta recipe combines tender chicken, tangy artichokes, and a creamy sauce with pasta for a quick, flavorful meal ready in under 30 minutes. Perfect for busy weeknights, it’s versatile, uses minimal ingredients, and can be made in one pot for easy cleanup.

Ingredients

Scale

Main Ingredients

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 8 oz penne or rigatoni pasta
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach or arugula (optional)
  • 2 tablespoons olive oil

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the Ingredients: Chop the chicken into bite-sized pieces and drain the artichoke hearts. Mince the garlic and have your pasta ready for cooking to ensure a smooth cooking process.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside while preparing the sauce and chicken.
  3. Sauté the Chicken and Garlic: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper. Cook the chicken until golden and cooked through, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.
  4. Add the Artichokes and Spinach: Stir in the artichoke hearts and optional spinach or arugula. Cook until the greens have wilted and the artichokes are warmed through, about 2-3 minutes.
  5. Make the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese until melted and the sauce becomes creamy and smooth. Season with salt, pepper, and red pepper flakes to taste.
  6. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce. Serve immediately for best taste and texture.

Notes

  • Use freshly grated Parmesan for the best flavor and melting quality.
  • Do not overcook the chicken to keep it juicy; cook just until no longer pink inside.
  • Reserve some pasta water to adjust sauce consistency if needed.
  • Season gradually and taste as you go for perfect flavor balance.
  • Choose quality canned artichokes for better flavor and texture.

Nutrition

Keywords: Chicken pasta, artichoke pasta, quick dinner, creamy pasta, one pot meal

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