Chicken Artichoke Pasta
A creamy, protein-packed pasta with tender chicken, artichokes, and spinach tossed in a flavorful tomato-cream sauce. Quick, easy, and full of nutrients, this dish is perfect for busy weeknights or make-ahead lunches.
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.
