Pasta with Chicken and Artichokes
Elevate your weeknight dinner routine with this vibrant and flavorful Pasta with Chicken and Artichokes recipe! Tender bites of golden-seared chicken breast are combined with tangy artichoke hearts, juicy cherry tomatoes, and a luscious butter-wine sauce infused with garlic and zesty lemon juice. Tossed with perfectly cooked pasta and finished with a generous sprinkling of Parmesan cheese, this dish strikes the perfect balance between comfort and sophistication. Ready in just 40 minutes and sure to impress, it’s a one-pan masterpiece that’s ideal for busy nights or casual gatherings. Garnish with fresh parsley for a pop of color and fresh flavor, and savor a meal that’s as beautiful as it is delicious. Tags: weeknight pasta recipes, chicken and artichoke pasta, easy Italian-inspired meals, quick family dinners.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 cup Artichoke hearts (canned, drained, and quartered)
- 1.5 cups Cherry tomatoes
- 3 tablespoons Butter
- 1 cup Dry white wine
- 2 tablespoons Lemon juice
- 12 ounces Pasta (fettuccine, penne, or your choice)
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Start by seasoning the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest.
While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic and sauté it in the skillet for 1-2 minutes, until fragrant.
Add the artichoke hearts and cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
Reduce the heat to low and add the butter, letting it melt completely. Stir in the white wine and lemon juice, scraping up any browned bits from the skillet. Simmer for 3-4 minutes to allow the flavors to meld.
Cut the cooked chicken into bite-sized strips and return it to the skillet. Toss everything together with the drained pasta, reserved pasta water, and grated Parmesan cheese. Stir well to coat the pasta evenly in the sauce.
Transfer the pasta with chicken and artichokes to serving plates. Garnish with fresh parsley and additional Parmesan cheese if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5947 mg | 259% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 15.3 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1548 mg | 119% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2191 mg | 47% | |
*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.
