Chicken Artichoke Pasta with Rosemary
Elevate your weeknight dinners with this creamy and flavorful Chicken Artichoke Pasta with Rosemary. Featuring tender slices of seared chicken breast, marinated artichoke hearts, and a luscious garlic-infused cream sauce, this dish is packed with comforting, savory flavors. Freshly chopped rosemary and a touch of red pepper flakes give the sauce a fragrant and slightly spicy kick, while Parmesan cheese lends a rich, velvety finish. Tossed with al dente penne pasta, this one-pan wonder is simple to prepare and perfect for busy nights, coming together in just 40 minutes. Garnish with fresh parsley for a pop of color and freshness, and serve it up as a hearty yet elegant meal the whole family will love.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 large (about 1 lb total) chicken breast
- 1 tsp salt
- 0.5 tsp black pepper
- 4 minced garlic cloves
- 2 tsp, freshly chopped rosemary
- 0.25 tsp red pepper flakes
- 1 jar (12 oz), drained and roughly chopped marinated artichoke hearts
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup, freshly grated Parmesan cheese
- 2 tbsp, chopped for garnish fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook the chicken for about 5-6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic, chopped rosemary, and red pepper flakes. Sauté for about 1 minute until fragrant.
Stir in the marinated artichoke hearts and cook for an additional 2 minutes. Pour in the chicken broth and bring to a simmer.
Reduce the heat to low and stir in the heavy cream. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Add the cooked pasta to the skillet and toss to combine. Gradually stir in the Parmesan cheese, allowing it to melt into the sauce. If needed, use the reserved pasta water to loosen the sauce to your desired consistency.
Add the sliced chicken back into the skillet and toss gently to coat in the sauce. Cook for an additional 2 minutes to heat everything through.
Serve the pasta warm, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.4 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 817 mg | 17% | |
*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.
