Creamy Chicken Artichoke Pasta
This creamy chicken artichoke pasta recipe is absolutely delicious and a perfect easy weeknight dinner.
Ingredients and Substitutions
- Chicken. I used boneless skinless chicken breasts but boneless chicken thighs can be used too.
- Artichokes. I used artichoke hearts in oil but you can use canned artichoke hearts instead.
- Olive oil. Avocado oil is a good substitute.
- Fresh garlic cloves.
- Dried oregano. Other dried herbs like thyme, rosemary or sage will also be delicious.
- Chicken stock.
- Heavy cream.
- Fresh lemon juice.
- Salt and black pepper.
- Pasta. I use spaghetti but any pasta shape will work.
How To Make Chicken Artichoke Pasta
- Prepare your ingredients: Flatten the chicken between two sheets of parchment paper, halve the artichoke hearts and mince the garlic.
- Make the sauce: Sear the chicken in a large skillet or frying pan over medium-high heat until golden brown on both sides then remove. Add the artichokes, cut-side down then fry until golden brown. Add the garlic and herbs then pour in the chicken stock and cream. Simmer until reduced, season and add the chicken and artichokes back in.
- Serve: Serve the sauce over cooked pasta, garnish with parsley (optional) and serve.
Can I Make This In Advance?
Any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave oven or in a pan on the stove.
Serving Suggestions
This creamy pasta dish is perfect served with a zesty green salad or garlic bread for a delicious dinner.
Servings: 4
Calories: 670kcal
Ingredients
- 1 lb (500g) chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the creamy sauce
- 14 oz (400g) artichoke hearts halved
- 4 garlic cloves minced/crushed
- 1 tsp dried oregano
- ½ cup chicken stock
- 1 cup heavy cream
- 1-2 tsp lemon juice
- salt and black pepper to taste
- 1 lb (500g) pasta
- Parmesan cheese to serve
- fresh parsley to serve (optional) Fresh basil can be used too.
Instructions
- Place the chicken breasts between two sheets of parchment paper then flatten out slightly with a rolling pin.
- Sear the chicken in a large skillet or frying pan over medium-high heat until golden brown on both sides then remove and set aside.
- Add the artichokes, cut-side down then fry until golden brown. Remove from the pan and set aside.
- Stir in the garlic and herbs, cook for 30 seconds then pour in the chicken stock and cream.
- Simmer until reduced, season and add the chicken and artichokes back in.
- Allow to simmer until the chicken is warmed through.
- Bring a large pot of salted water to the boil then add the pasta and cook until al dente. Drain the pasta.
- Serve the sauce over cooked pasta, garnish with parsley (optional), grate over parmesan cheese and serve.
Nutrition
Calories: 670kcal | Carbohydrates: 71g | Protein: 35g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 1160mg | Potassium: 501mg | Fiber: 3g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Artichoke Recipes
Hi There
The nutritional info – is it for the recipe as a whole – or per serving?
Per serving 🙂