This quick and easy chicken artichoke pasta is a great addition to your weekly dinner rotation. It comes together in just 30 minutes, and it’s also great for meal prep!
The delicate sautéed artichokes and chicken are tossed in a creamy tomato basil sauce, along with al dente fettuccine noodles. Finish with fresh baby spinach and plenty of grated parmesan cheese!
This chicken artichoke pasta requires minimal clean up on busy nights, and if you’re lucky enough to have leftovers, they’re just as good reheated the next day.
I love recipes that use simple ingredients to produce amazing flavors, and it’s always a bonus when it can be made in 30 minutes or less!
This weeknight chicken artichoke pasta is made with al dente pasta, juicy and flavorful chicken, and artichoke hearts. They come together in a flavorful, creamy tomato sauce with fresh spinach and basil, and tossed with plenty of parmesan cheese.
The sauce is similar to my Creamy Tomato Pasta, which I really like. The flavor profile is also like my Tomato Tortellini Soup!
It’s a cozy comfort meal for cold months, but also fresh and bright for the summer. A true favorite at my house year-round!
Most of my chicken and pasta dishes check those same boxes. Chicken Pesto Pasta, Creamy Tuscan Chicken Pasta, and my favorite Chicken Broccoli Alfredo are in my regular dinner rotation. Check them out!
Serve this chicken artichoke pasta with a side of crusty bread, or keep it light with a side greens salad. So good!
Why I love making this weeknight chicken artichoke pasta:
- 30-minute meal. Great for weeknights, and I promise, your entire family will love it.
- Minimal clean-up. With the exception of the pasta, everything is cooked in one pan!
- Fresh ingredients. It’s creamy without being heavy, and loaded with fresh spinach, zesty tomatoes, and artichoke hearts.
- Customizable. As much as I love this chicken artichoke pasta recipe as written, it would also be great with other add-ins or pasta shapes too!
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Ingredient Notes
This recipe is full of simple fresh flavors that come together beautifully! Below, I included a few notes from recipe testing that I hope you find helpful. Ingredient quantities are listed in the recipe card down below, as always.
- Fettuccine pasta: Cooked al dente according to package directions. Feel free to use your favorite type of pasta.
- Olive oil: For the chicken and the pan.
- Chicken breasts: Boneless skinless chicken breasts cut into 1-inch cubes. Boneless chicken thighs work too.
- Italian seasoning: For seasoning the chicken.
- Artichoke hearts: Preferably, use the ones canned or packaged in water or brine, not in oil. Drain and cut into quarters.
- Minced garlic: I prefer fresh garlic for best flavors.
- Canned crushed tomatoes: To build the sauce. You can also use marinara.
- Heavy cream: To make the sauce creamy.
- Granulated sugar: Helps to cut through the acidity of the tomatoes and bring balance to the dish.
- Fresh basil: Infuses the sauce with fresh aromatic flavors.
- Spinach: Make sure to pack your spinach down to make sure you’re using enough. Spinach wilts and cooks down a lot!
- Parmesan cheese: For serving.
- Salt and pepper to taste
Step-by-Step Tutorial
From start to finish, this chicken artichoke pasta recipe takes 30 minutes to reach the dinner table. Let me show you how to make it!
Step 1 | Cook the chicken and artichokes
First things first, cook the pasta according to package directions until al dente. Drain it, and run it under cold water so it stops cooking. Set aside.
Then, season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook until nicely browned and cooked all the way through. Add the artichokes, and cook for another 2 minutes. Transfer to a plate set aside.
Step 2 | Make the creamy tomato sauce
To the same skillet, drizzle in a bit more oil and sauté the garlic for a minute until fragrant. Then, add the crushed tomatoes and basil, and bring to a light simmer for the basil to infuse the sauce.
Then, stir in the heavy cream and bring back to a light simmer. Season with salt and pepper to taste. Also, stir in the granulated sugar to reduce the acidity of the tomatoes and balance the dish.
Step 3 | Bring everything together
Transfer the chicken and artichokes back into the skillet, along with the cooked fettuccine pasta and fresh baby spinach. Use tongs to toss everything to combine, making sure everything is coated in that creamy tomato sauce!
And of course, garnish your chicken artichoke pasta with plenty of parmesan cheese!
Storage and Reheating
For meal prep or leftovers, store in airtight containers for up to 5 days in the fridge.
Reheat in the microwave oven or in a skillet, adding a splash of cream, half-and-half, or milk to loosen it up and make it creamy again. Feel free to also toss in fresh baby spinach to bring back that touch of freshness.
Pairing and Serving Ideas
I love it when we have pasta for dinner! We usually serve with bread, salad, a few appetizers if we’re feeling extra hungry. These are our favorite sides:
- My family’s House Salad
- Arugula Salad
- Warm Brussels Sprouts Salad
- Tomato Burrata Salad
- Cheesy Garlic Bread…or any sort of breadsticks!
Looking for more weeknight pasta ideas? Check these out!
Recipe FAQs
You can, although I prefer those in brine or water. Marinated artichoke hearts are preserved in seasoned oil, so they will come with extra flavor. Make sure to drain the oil first, so you’re not getting too much of it in the pan.
Absolutely! I prefer long pastas, such as spaghetti or pappardelle as substitutions, but short pastas like rotini work too.
This is a great recipe if you’re trying to clean out your fridge! Anything works, but I really like adding mushrooms, bell peppers, and even fresh cherry tomatoes.
This post was originally published in 2020 and updated in December 2024 to include new photos and information.
Tips for Success
- Swap the fettuccine pasta for a different kind. Angel hair pasta, linguine, and spaghetti are great options. Short pastas are great too, preferably something with ridges for the sauce to cling onto, such as rigatoni or rotini.
- Swap the protein! I love using chicken breast in this recipe, but cubed chicken thighs or chicken tenders also work. Shrimp would be great too!
- Use fresh spinach (rather than frozen) for best results, and for that fresh-tasting and bright flavor profile.
- Adding a little bit of granulated sugar to the sauce balances out the acidity of the tomatoes. It enhances the overall taste. Adjust the amount of sugar as needed, as different brands of canned tomatoes have different levels of acidity.
- Reheating: Add a splash of cream to help loosen it up and make it creamy again.
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Chicken Artichoke Pasta
Equipment
Ingredients
- ¾ pound fettuccine pasta - or your favorite pasta
- 2 medium boneless chicken breasts - diced into bite-sized cubes
- 1 teaspoon Italian seasoning
- Salt and pepper
- Olive oil
- 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
- ½ to ¾ cup heavy cream - plus more to taste
- ½ teaspoon granulated sugar - plus more to taste
- 1 cup chopped baby spinach leaves - packed
- Parmesan cheese for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside. Run through cold water to stop the cooking process.
- Season the cubed chicken with a few drizzles of olive oil, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper.
- In a large skillet, heat a few drizzles of olive oil over medium heat. Add the chicken and cook until golden brown and fully cooked through in the center, about 5 to 6 minutes. Add the artichoke hearts and sauté for another 2 minutes. Transfer to a plate and set aside.
- Add a few more drizzles of oil and sauté garlic for 1 minute until fragrant. Add the crushed tomatoes and chopped basil, and bring to a light simmer for about 2 minutes.
- Next, add heavy cream. Bring to a light simmer. Season with salt and pepper to taste. Then, stir in the granulated sugar to reduce the acidity of the tomatoes, adjusting to taste.
- Add the chicken and artichokes back, along with the cooked fettuccine and spinach. Toss everything until combined and coated in the creamy sauce.
- Garnish with basil and plenty of parmesan cheese. Enjoy!
Notes
- Store leftovers in a sealed container. Refrigerate for up to 3-5 days.
- Reheating: Add a splash of cream to help loosen it up and make it creamy again.
- Fettuccine: Any type of pasta works.
- Canned crushed tomatoes: Marinara.
- Add-ins: Mushrooms, bell peppers, capers, etc.
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