I absolutely love this Creamy Chicken Artichoke Pasta Recipe because it’s like a hug in a bowl — rich, comforting, and full of flavor. When I first tried it, the creamy tomato sauce combined with tender chicken and tangy artichokes just blew me away. It’s the kind of dish that works perfectly for a cozy dinner night or when you want to impress guests without spending hours in the kitchen.
One of the best things about this Creamy Chicken Artichoke Pasta Recipe is how versatile it is. Whether you’re craving a quick weeknight meal or want a make-ahead dish for busy days, you’ll find that it hits all the right notes. Plus, the ingredients are easy to find, and the steps are straightforward, so you can whip it up with confidence.
Why You’ll Love This Recipe
- Creamy & Flavorful: The blend of heavy cream and crushed tomatoes creates the perfect tangy yet smooth sauce that clings beautifully to pasta.
- Quick & Easy: From start to finish, it takes about 30 minutes, making it great for busy nights when you want something comforting fast.
- Ingredient-Friendly: Uses pantry staples and simple fresh ingredients like garlic, basil, and spinach to brighten up the dish.
- Family Favorite: My family goes crazy for this dish and it’s always requested for special dinners or easy Sunday meals.
Ingredients You’ll Need
These ingredients work so well together, giving you that perfect balance of creamy, savory, and slightly tangy flavors. When shopping, look for good-quality artichoke hearts and fresh basil — they really elevate the dish.
- Fettuccine pasta: I usually use fettuccine, but any pasta shape you love will do just fine.
- Boneless chicken breasts: Dice them small for quick cooking and tender bites.
- Italian seasoning: Gives this dish that classic herby depth without extra effort.
- Olive oil: For sautéing, and I prefer extra virgin for the best flavor.
- Artichoke hearts: Fresh or jarred, quartered and drained — a key ingredient for that lovely tang.
- Garlic: Fresh minced garlic adds essential aroma and flavor.
- Crushed tomatoes: Add richness and a bit of acidity to balance the cream.
- Fresh basil: Chop some in the sauce and save more for garnishing to brighten each bite.
- Heavy cream: This makes the sauce luxuriously creamy — don’t skimp!
- Granulated sugar: Small pinch to cut the acidity of tomatoes perfectly.
- Baby spinach leaves: Packed in for freshness and color at the end.
- Parmesan cheese: Garnish richly with this for a salty, nutty finish.
Variations
I love to play around with this Creamy Chicken Artichoke Pasta Recipe by mixing in different veggies or switching up the pasta. It’s so easy to tailor it to your own tastes or dietary needs.
- Mushrooms: I add sautéed mushrooms sometimes for an earthy note that pairs wonderfully with the creamy sauce.
- Bell peppers: Fresh diced peppers add sweetness and crunch, especially in summer months.
- Capers: For a little briny pop — I discovered this trick from a friend and love the contrast it brings.
- Swap pasta: Try penne, rigatoni, or gluten-free pasta if you want to switch things up or accommodate diets.
How to Make Creamy Chicken Artichoke Pasta Recipe
Step 1: Cook the pasta perfectly
Start by boiling your pasta according to package instructions until al dente — firm to the bite but cooked through. I love rinsing mine quickly in cold water once drained to stop the cooking and prevent sticking, especially if I’m not tossing everything immediately.
Step 2: Season and cook the chicken
While the pasta cooks, dice your chicken breasts into bite-sized pieces and toss with olive oil, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat, then cook the chicken until golden and fully cooked through—about 5 to 6 minutes. You want each piece nicely seared but tender inside.
Step 3: Sauté artichokes and garlic
Add the quartered artichoke hearts to the chicken and sauté for another 2 minutes so they soak up some flavor. Then transfer the chicken and artichokes to a plate. In the same pan, add a bit more olive oil and sauté the minced garlic for about a minute until fragrant—don’t let it burn or it will turn bitter.
Step 4: Build the creamy tomato sauce
Pour in the crushed tomatoes and stir in fresh chopped basil. Let the sauce simmer gently for 2 minutes, then add the heavy cream to mellow the acidity and lend that signature creaminess. Season with salt, pepper, and a pinch of sugar to balance the flavors just right. Taste and adjust as needed — this is where the magic happens.
Step 5: Combine everything together
Return the chicken and artichokes to the skillet, then add the cooked pasta and fresh baby spinach. Toss everything gently over low heat until the spinach wilts and the pasta is fully coated in that dreamy sauce. Finish with plenty of fresh basil and a generous sprinkle of Parmesan cheese on top. Serve immediately and enjoy!
Pro Tips for Making Creamy Chicken Artichoke Pasta Recipe
- Don’t Overcook Chicken: Cut your chicken into uniform cubes so it cooks evenly and stays juicy inside.
- Balance Tomato Acidity: The pinch of sugar is key to mellow the tomatoes without making it sweet.
- Fresh Basil Boost: Add some fresh basil last for a burst of freshness that brightens up the dish.
- Cream Consistency: Add cream gradually and heat gently to avoid breaking the sauce or curdling.
How to Serve Creamy Chicken Artichoke Pasta Recipe
Garnishes
I always top this pasta with a generous sprinkling of freshly grated Parmesan and a few basil leaves for color and aroma. Sometimes, I add a light drizzle of good olive oil or a pinch of crushed red pepper for a slight kick.
Side Dishes
A simple green salad with lemon vinaigrette or roasted vegetables works beautifully alongside this creamy pasta. Garlic bread or warm crusty bread is a must if you want to soak up every last bit of sauce.
Creative Ways to Present
For a special occasion, I serve this pasta in shallow bowls, garnished with edible flowers and extra fresh herbs. It’s an easy way to make it feel fancy without fussing too much—and it always impresses guests!
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Chicken Artichoke Pasta in an airtight container in the fridge, where it keeps well for 3 to 5 days. I’ve found it maintains its flavor and texture nicely when reheated properly.
Freezing
If you want to freeze it, make sure to cool the pasta completely and pack it into freezer-safe containers. When thawed, the sauce can separate a bit but adding a splash of cream or broth while reheating helps bring back the creaminess.
Reheating
I gently reheat leftovers in a skillet over low heat, stirring frequently, and add a little cream or chicken broth to loosen the sauce if it feels thick. Avoid microwaving without stirring, as that can dry out the chicken or cause uneven heating.
FAQs
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Can I use a different type of pasta for this Creamy Chicken Artichoke Pasta Recipe?
Absolutely! While fettuccine works great because it holds the sauce well, you can substitute with penne, rigatoni, or even spaghetti depending on what you prefer or have on hand.
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How do I make the sauce less acidic?
Adding a small amount of granulated sugar helps balance the acidity of the crushed tomatoes without making the sauce sweet. You can adjust the amount to taste while it simmers.
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Can I substitute heavy cream for a lighter option?
You can try using half-and-half or a mixture of milk and cream, but keep in mind the sauce might not be quite as rich or thick. Sometimes, adding a little flour or cornstarch as a thickener helps compensate.
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Is this Creamy Chicken Artichoke Pasta Recipe freezer-friendly?
Yes, you can freeze it, but I recommend doing so soon after cooking to maintain freshness. When reheating, add a splash of cream or broth to revive the sauce’s texture.
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Can I make this recipe vegetarian?
Definitely! Simply omit the chicken and consider boosting the veggies like artichokes, mushrooms, or even adding tofu for protein. The sauce is flavorful enough to stand on its own.
Final Thoughts
This Creamy Chicken Artichoke Pasta Recipe is one of those dishes I keep coming back to because it feels special but never complicated. It’s perfect for sharing with family or impressing friends with minimal stress. I hope you enjoy making and eating it as much as I do — trust me, it’ll become a regular favorite in your rotation!
Print
Creamy Chicken Artichoke Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Chicken Artichoke Pasta is a creamy and flavorful dish featuring tender chicken, savory artichoke hearts, and a rich tomato cream sauce tossed with fettuccine pasta. Infused with garlic, fresh basil, and a touch of sweetness to balance the acidity, it’s perfect for an easy weeknight dinner that feels indulgent yet comforting.
Ingredients
Pasta and Chicken
- 3/4 pound fettuccine pasta or your favorite pasta
- 2 medium boneless chicken breasts, diced into bite-sized cubes
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Olive oil, for cooking
Sauce and Vegetables
- 1 (12-ounce) jar artichoke hearts in water, drained and quartered
- 4 cloves garlic, minced
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons fresh basil, chopped, plus more for garnish
- 1/2 to 3/4 cup heavy cream, plus more to taste
- 1/2 teaspoon granulated sugar, plus more to taste
- 1 cup chopped baby spinach leaves, packed
- Parmesan cheese, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Season Chicken: In a bowl, combine the diced chicken breasts with olive oil, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Toss to coat evenly.
- Cook Chicken and Artichokes: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and fully cooked through, about 5 to 6 minutes. Add the quartered artichoke hearts and sauté for an additional 2 minutes. Transfer the mixture to a plate and set aside.
- Sauté Garlic and Simmer Sauce: Add more olive oil to the skillet if needed. Sauté minced garlic for 1 minute until fragrant. Pour in the crushed tomatoes and add the chopped basil. Bring to a light simmer and cook for about 2 minutes to meld flavors.
- Add Cream and Season: Stir in the heavy cream and bring the sauce to a light simmer. Season with salt and pepper to taste. Sprinkle granulated sugar into the sauce to balance the tomato acidity, adjusting sweetness to preference.
- Toss Pasta with Sauce: Return the cooked chicken and artichokes to the skillet along with the drained pasta and chopped baby spinach leaves. Toss everything together until the pasta is well coated with the creamy sauce and the spinach wilts slightly.
- Garnish and Serve: Sprinkle fresh basil and plenty of grated Parmesan cheese over the top. Serve warm and enjoy your delicious chicken artichoke pasta!
Notes
- Store leftovers in a sealed container in the refrigerator for up to 3-5 days.
- When reheating, add a splash of heavy cream to loosen the sauce and restore creaminess.
- Fettuccine can be substituted with any pasta type you prefer.
- Instead of crushed tomatoes, you can use marinara sauce.
- Optional add-ins include mushrooms, bell peppers, or capers for extra flavor and texture.
- Nutrition values are approximate and can vary based on specific ingredients used.
