Chicken and Artichoke Pasta
Indulge in the savory elegance of Chicken and Artichoke Pasta, a creamy, flavor-packed dish that's perfect for an easy weeknight dinner or a special occasion. Tender slices of golden-browned chicken pair beautifully with tangy marinated artichoke hearts, all nestled in a rich Parmesan cream sauce infused with garlic and Italian seasoning. Al dente penne pasta soaks up every bit of this velvety sauce, while a garnish of fresh parsley and optional red pepper flakes adds a fresh and spicy finishing touch. Quick to prepare in just 40 minutes, this recipe delivers restaurant-quality comfort food right to your dining table. Perfect for pasta lovers searching for a hearty, satisfying meal, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Penne pasta
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 14 ounces Marinated artichoke hearts, drained and quartered
- 0.25 cup Fresh parsley, chopped
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from skillet, let rest for 5 minutes, then slice into thin strips.
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
In the same skillet used for the chicken, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Italian seasoning. Continue stirring until the cheese is melted and the sauce thickens, about 3-4 minutes.
Add the marinated artichoke hearts and sliced chicken to the skillet, stirring to coat them in the sauce. If the sauce is too thick, add some reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Combine the cooked pasta with the sauce, tossing well to coat. Adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and a pinch of crushed red pepper flakes (if using). Serve immediately and enjoy!
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 289.7 g | 105% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 5.0 g | ||
| Protein | 193.6 g | 387% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1259 mg | 97% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2875 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
