Chicken with Fusilli Artichoke Hearts and Parmesan
Elevate your weeknight dinner game with this irresistible Chicken with Fusilli, Artichoke Hearts, and Parmesan recipe—a creamy, flavor-packed dish that’s bound to impress. Tender chicken breasts are pan-seared to golden perfection and nestled into al dente fusilli pasta, all smothered in a rich garlic-Parmesan cream sauce. The addition of artichoke hearts lends a tangy, Mediterranean-inspired twist that perfectly complements the savory flavors. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a touch of heat, this one-pan meal is as easy as it is indulgent. Perfect for satisfying cravings in under 40 minutes, this hearty pasta dish is an instant family favorite.
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 2 pieces chicken breasts
- 14 oz canned artichoke hearts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 pieces garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 3 oz parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain, reserve 1/2 cup of the pasta water, and set aside.
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet, let rest for 5 minutes, and slice into thin strips.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil along with the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Cook for 2-3 minutes to slightly reduce the sauce.
Add the grated parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to reach your desired consistency.
Stir in the artichoke hearts, ensuring they are evenly coated in the sauce. Add the cooked fusilli pasta and toss well to combine.
Return the sliced chicken to the skillet, nestling it into the pasta and sauce. Allow everything to heat through for 2-3 minutes.
Sprinkle with freshly chopped parsley and, if desired, red pepper flakes for a bit of heat.
Serve immediately, garnished with additional parmesan cheese if desired.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 1.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 545 mg | 12% | |
*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.
