Artichoke Chicken Pasta

Artichoke chicken pasta is a quick and flavorful dinner that’s perfect for busy weeknights. It feels like a restaurant-quality meal made at home with tender chicken, crisp vegetables and a creamy sauce. This recipe checks all the boxes whether you’re looking for a dish to impress guests or simply want a comforting pasta dinner. Plus, it’s customizable with your favorite veggies and easily adapted to suit different dietary needs.

Ingredients for Artichoke Chicken Pasta

• Fettuccine: Fettuccine provides a sturdy base that holds up well to the sauce and toppings. Try rice or chickpea pasta for a gluten-free option. Whole wheat fettuccine adds extra fiber and a nutty flavor.
• All-purpose flour: Flour thickens the sauce to give it a nice consistency. Cornstarch can be a good substitute if you’re avoiding gluten.
• Dry white wine or broth: White wine adds depth and a subtle acidity to the sauce. If you prefer to skip alcohol, chicken broth works well, too.
• Reduced-sodium chicken broth: This helps control the dish’s saltiness while adding flavor. Vegetable broth can be used if you want to make the recipe vegetarian.
• Olive oil: Olive oil adds a mild fruity flavor when used for sauteing. Use avocado oil for a lighter option.
• Boneless skinless chicken breasts: These are easy to cook and stay tender when cut into strips. Swap with chicken thighs for a juicier result or tofu for a vegetarian option.
• Broccoli florets: Broccoli brings a vibrant color and crisp texture to the dish. You can replace it with green beans or asparagus.
• Fresh mushrooms: Mushrooms add a savory and earthy flavor. Try zucchini or bell peppers if mushrooms aren’t your favorite.
• Cherry tomatoes: These add a burst of sweetness and color. Grape tomatoes work just as well.
• Garlic: Fresh minced garlic infuses the dish with aromatic notes. For a milder taste use shallots.
• Canned artichoke hearts, drained and halved: Artichokes provide a unique and slightly tangy flavor. Marinated artichokes add an extra zing.
• Salt: Enhances all the flavors in the dish. Adjust to taste or use sea salt for a slightly different flavor profile.
• Dried oregano: Adds a warm, herbaceous note that pairs well with the other ingredients. If you prefer, fresh oregano or thyme can be used.
• Fresh parsley: Minced parsley brightens the dish with a hint of freshness. Basil or chives are great alternatives.
• Shredded Parmesan cheese: Parmesan adds a salty and nutty finish. Grated Pecorino Romano can provide a similar, slightly sharper taste.

Directions

Step 1: Cook the fettuccine

Cook the fettuccine according to the package directions until al dente and then drain and set aside. Cooking the pasta first allows it to be ready just as you finish preparing the sauce.

Step 2: Make the sauce base

In a small bowl, whisk together the flour, white wine and chicken broth until smooth. This mixture will thicken the sauce and add a subtle richness.

Step 3: Cook the chicken

In a large skillet coated with cooking spray, heat 2 teaspoons of olive oil over medium heat. Add the chicken strips and cook for two to four minutes, stirring frequently, until the chicken is no longer pink. Remove the chicken from the skillet and set it aside.

Step 4: Sauté the vegetables

In the same skillet, heat the remaining olive oil over medium-high heat. Add the broccoli and cook for two minutes, stirring often. Add the mushrooms, cherry tomatoes and garlic, cooking for another two minutes. Stir in the artichoke hearts, salt, oregano and flour mixture. Bring the sauce to a boil and reduce the heat and cook. Stir constantly until thickened, for about one to two minutes.

Step 5: Combine everything

Add the cooked fettuccine, chicken and fresh parsley to the skillet. Toss everything together until the pasta is well coated and the ingredients are evenly distributed. Sprinkle with Parmesan cheese and serve hot.

Artichoke Chicken Pasta Variations

• Make it creamy: Stir in 1/4 cup of heavy cream or half-and-half when adding the flour mixture to make the sauce richer and creamier.
• Add more veggies: Toss in spinach, bell peppers or sun-dried tomatoes for extra color and flavor.
• Spice it up: Add a pinch of cayenne to the sauce for a little heat.

How to Store Artichoke Chicken Pasta

Store any leftover artichoke chicken pasta in a resealable container in the refrigerator for three to four days. Allow the dish to cool completely before refrigerating to maintain the best texture and flavor.

How do you reheat chicken pasta with artichokes?
Warm up your leftovers on the stovetop or in the microwave and add a splash of broth if needed to loosen the sauce.

Artichoke Chicken Pasta Recipe Tips

What can I serve with Artichoke Chicken Pasta?

Pair this pasta with a green salad or garlic bread to round out the meal. Steamed asparagus or roasted vegetables are also great sides.

What type of pasta works best for Chicken and Artichoke Pasta?

Fettuccine is a great pasta shape for this dish because it holds up well to the sauce and ingredients. However, you can also use other pasta types like penne, farfalle or linguine to complement the sauce and flavors.

How can I add more protein to Artichoke Chicken Pasta?

To add more protein to this dish, consider adding cooked shrimp, sliced sausage or chickpeas for a vegetarian option. You can also sprinkle in toasted pine nuts or serve the pasta with a side of garlic bread for added protein and texture.