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+ servings
Chicken Artichoke Pasta
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Easy and delicious Chicken Artichoke Pasta! This comforting creamy chicken pasta is very easy to make, making it a great weeknight dinner.

Course: Main Course
Cuisine: Italian
Keyword: chicken artichoke pasta
Servings: 4 people
Author: Tania
Ingredients
  • 1/2 pound fettuccine pasta
  • Olive oil for pan
  • 2 large chicken breasts, cut into cubes (skinless, boneless)
  • 1 teaspoon Italian herbs seasoning
  • Salt and pepper
  • 1 (14 oz) jar artichoke hearts in water, quartered
  • 3 cloves minced garlic, divided
  • 1 (14 oz) can crushed tomatoes
  • 1/2 cup heavy cream
  • Granulated sugar, a few pinches
  • 2 tablespoons fresh basil, chopped (plus more for garnish)
  • 1 cup fresh spinach leaves, packed
  • Parmesan cheese for garnish
Instructions
  1. Cook pasta according to package directions. Drain and set aside.

  2. Season the chicken with the Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon ground black pepper.

  3. In a large skillet, heat about 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown on the outside and fully cooked inside. Add minced garlic (from 1 clove) along with artichoke hearts, and cook for another 2-3 minutes, stirring. Transfer to a plate and set aside.

  4. Wipe skillet clean. On the same skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining minced garlic and cook about 2-3 minutes until fragrant. Add the crushed tomatoes and bring to a simmer. Then add the basil and the heavy cream. Stir to combine and bring back to a simmer for 1 minute. If it tastes a bit too acidic (tomatoes can taste acidic), add a few pinches of granulated sugar - it works like a charm! Adjust seasoning with salt and pepper if needed.

  5. To the sauce in the pan, add the chicken and artichokes back, along with the cooked fettuccine, and the fresh spinach. Toss everything until combined. Garnish with parmesan cheese and basil. Enjoy!

Recipe Notes
  • Equipment: tongs, large skillet, pot to boil pasta, can openers.
  • Chicken: I used chicken breast, but feel free to use chicken thighs or tenders.
  • Artichokes: I highly recommend getting artichokes packed in water rather than oil. The taste is milder.
  • Storing: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave oven.