The Macarthur Artichoke Feta Chicken Pasta
Elevate your pasta night with The Macarthur Artichoke Feta Chicken Pasta, a Mediterranean-inspired dish bursting with vibrant flavors and wholesome ingredients. Tender penne pasta is tossed with juicy slices of golden-seared chicken, marinated artichoke hearts, sweet cherry tomatoes, and nutrient-rich baby spinach. The dish is brought to life with the tangy creaminess of crumbled feta cheese, a bright splash of fresh lemon juice, and a hint of garlic-infused olive oil. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a touch of heat, this one-skillet recipe is as easy to prepare as it is to enjoy. Perfect for weeknight dinners, this satisfying meal comes together in just 40 minutes and offers a balanced combination of protein, veggies, and bold Mediterranean flavors.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces penne pasta
- 14 ounces marinated artichoke hearts
- 1 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1 piece lemon, juiced
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Begin by cooking the penne pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then place them in the skillet. Cook for 4-5 minutes per side, or until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and allow it to rest before slicing into thin strips.
In the same skillet, add the remaining 2 tablespoons of olive oil. Reduce the heat to medium-low and sauté the minced garlic until fragrant, about 1 minute.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, or until they start to soften and release their juices.
Stir in the marinated artichoke hearts (drained) and baby spinach. Cook until the spinach wilts, about 2-3 minutes.
Return the sliced chicken to the skillet, along with the cooked penne pasta. Toss everything together gently to combine.
Stir in the lemon juice, crumbled feta cheese, and chopped parsley. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
Serve warm, garnished with extra parsley or feta cheese, if preferred.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 5.4 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 833 mg | 18% | |
*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.
