This creamy Chicken Artichoke Pasta is a weeknight winner—rich, comforting, and packed with protein from tender chicken and fiber from artichokes and spinach.
Lightly creamy yet full of flavor, it offers good fats from olive oil and minimal saturated fat.
Quick to prepare and easy to customize, it’s perfect for a satisfying, healthy dinner that doubles as an effortless meal-prep option.
Chicken Artichoke Pasta
Equipment
- 12-inch skillet
- pot for pasta
- Knife and cutting board
Ingredients
- ¾ pound fettuccine pasta or any preferred pasta
- 2 medium boneless chicken breasts diced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Olive oil for cooking
- 1 12-ounce jar artichoke hearts, drained and quartered
- 4 cloves garlic minced
- 1 14-ounce can crushed tomatoes
- 2 tablespoons fresh basil chopped (plus extra for garnish)
- ½ to ¾ cup heavy cream adjust to taste
- ½ teaspoon granulated sugar optional, to reduce acidity
- 1 cup packed baby spinach leaves chopped
- Parmesan cheese for garnish
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and add a generous pinch of salt. This ensures the pasta is flavorful from the inside out. Add ¾ pound of fettuccine (or your favorite pasta) and cook according to the package instructions until it reaches al dente—a firm bite without being too soft. Once cooked, drain the pasta in a colander and immediately rinse under cold water to stop further cooking. Set aside, tossing lightly with a drizzle of olive oil to prevent sticking.
- Season the Chicken: While the pasta is cooking, take 2 medium boneless chicken breasts and cut them into bite-sized cubes. In a small bowl, drizzle the chicken with olive oil, sprinkle 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Toss everything together so the seasoning coats each piece evenly. This step ensures every bite of chicken is flavorful and well-seasoned.
- Cook the Chicken: Heat a 12-inch skillet over medium heat and add a few drizzles of olive oil. Once the oil is warm and shimmering, carefully add the seasoned chicken pieces. Spread them in an even layer to ensure they sear properly. Cook the chicken for 5–6 minutes, stirring occasionally, until all sides turn a golden brown and the inside is fully cooked (no pink remaining). Properly cooking the chicken guarantees both safety and maximum flavor.
- Add the Artichokes: Once the chicken is cooked, add 1 jar (12 ounces) of drained and quartered artichoke hearts to the skillet. Sauté together for 2 minutes, allowing the artichokes to warm through and pick up some of the savory flavor from the chicken. This combination gives the dish a subtle earthy note and adds fiber for a healthier meal. Remove the chicken and artichokes from the skillet and transfer them to a plate, keeping them warm for later.
- Sauté the Garlic: Return the skillet to medium heat and add another drizzle of olive oil. Add 4 cloves of minced garlic and sauté for about 1 minute, stirring constantly, until fragrant. Garlic should smell aromatic but not browned, as burnt garlic can introduce a bitter taste. This step forms the aromatic foundation for the sauce.
- Simmer the Tomato Base: Pour 1 (14-ounce) can of crushed tomatoes into the skillet with the garlic. Add 2 tablespoons of freshly chopped basil. Stir everything together and bring to a gentle simmer over medium-low heat for about 2 minutes. This brief simmer helps the flavors meld while maintaining the bright, fresh taste of the tomatoes.
- Make it Creamy: Lower the heat slightly and slowly stir in ½ to ¾ cup of heavy cream, adjusting to your preferred creaminess. Bring the mixture to a light simmer, stirring continuously. Season the sauce with salt and pepper to taste, then add ½ teaspoon of granulated sugar. The sugar balances the acidity of the tomatoes, giving the sauce a smooth, harmonious flavor. Taste and adjust seasoning as needed—this ensures a perfectly balanced, creamy sauce.
- Combine Chicken, Artichokes, and Pasta: Gently add the cooked chicken and artichokes back into the skillet. Then fold in the cooked fettuccine pasta, tossing everything carefully to coat each piece with the creamy tomato sauce. Finally, add 1 cup of chopped baby spinach leaves, allowing the residual heat to wilt the spinach. This step combines all the components, ensuring every bite has chicken, vegetables, pasta, and sauce.
- Garnish and Serve: Transfer the pasta to serving plates or a large serving dish.Sprinkle additional fresh basil and a generous amount of Parmesan cheese on top.The fresh basil adds a pop of color and flavor, while the Parmesan provides a salty, umami-rich finish. Serve immediately while warm for the best texture and flavor.
- Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for 3–5 days. When reheating, add a splash of cream or milk to loosen the sauce and restore its creamy texture. This makes the dish ideal for meal prep or a quick reheat for a satisfying dinner the next day.
Notes
- Cook pasta al dente to avoid it becoming mushy when tossed with the sauce.
- Adjust cream quantity depending on your preferred richness. Start with ½ cup and add more if needed.
- Sauté garlic carefully; burnt garlic can make the sauce bitter.
- Add fresh spinach at the end to retain its vibrant color and nutrients.
- Taste and adjust seasonings at each stage for the best-balanced flavor.
- This dish is highly customizable: include mushrooms, bell peppers, or sun-dried tomatoes for extra flavor.
- Parmesan cheese adds a salty, nutty finish, but you can omit for a lighter version.
Chef’s Secrets For Perfect Pasta
The key to a restaurant-quality Chicken Artichoke Pasta lies in layering flavors and timing.
Always cook the chicken until golden brown for a richer taste, then briefly sauté the artichokes to enhance their earthy notes.
Fresh basil should be added to the sauce early for depth and at the end for brightness.
When combining pasta with sauce, toss gently rather than stirring vigorously to keep the pasta intact and evenly coated.
Use high-quality crushed tomatoes and fresh ingredients whenever possible for the best flavor, and don’t rush the cream addition—it should blend slowly to create a silky, cohesive sauce.
Serving Suggestions To Impress Guests
This creamy chicken pasta pairs wonderfully with a crisp side salad, such as arugula with a light lemon vinaigrette, or roasted vegetables like asparagus or zucchini.
For an indulgent option, serve with garlic bread or toasted baguette slices to soak up the sauce.
Garnish each plate with extra Parmesan and fresh basil for a polished presentation.
You can also serve it family-style in a large skillet, letting everyone help themselves to a warm, hearty portion.
This flexibility makes it perfect for casual dinners or small gatherings.
Storage Tips For Freshness Longevity
Leftover pasta should be stored in an airtight container in the refrigerator for 3–5 days.
To maintain the creamy texture when reheating, add a splash of milk or cream and stir gently over low heat.
Avoid microwaving directly without adding liquid, as the sauce can dry out.
For longer storage, freeze in portion-sized containers for up to 2 months.
Thaw overnight in the refrigerator before reheating gently.
These practices ensure the pasta remains creamy, flavorful, and safe to enjoy at a later time.
Frequently Asked Questions
1. Can I use other types of pasta?
Absolutely! While fettuccine works beautifully, you can substitute with penne, linguine, spaghetti, or even gluten-free pasta.
Just adjust the cooking time according to the package directions to ensure it reaches al dente.
2. Can I make this recipe dairy-free?
Yes! Replace heavy cream with a plant-based alternative such as coconut cream, cashew cream, or oat cream. Nutritional yeast can also be used in place of Parmesan to maintain a cheesy flavor.
3. How do I prevent the sauce from separating?
Always add the cream slowly and stir continuously over low heat. Avoid boiling the sauce once cream is added, as high heat can cause it to curdle.
4. Can I prepare this recipe in advance?
You can cook the chicken and sauce ahead of time and refrigerate separately.
Reheat gently and combine with freshly cooked pasta to maintain the ideal texture. This approach is perfect for meal prep or busy weeknights.
5. Can I add more vegetables to the pasta?
Definitely! This recipe is versatile. Bell peppers, mushrooms, zucchini, or sun-dried tomatoes can be added during the sauté stage to boost nutrition and flavor.
Just ensure any additional vegetables are cooked until tender before combining with pasta and sauce.
