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
Units
Scale
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.
