Best 17 Artichoke Chicken Pasta Recipes

ARTICHOKE CHICKEN PASTA

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove from skillet; set aside. Reduce heat to medium; in same skillet, add onion and garlic. Cook 2 to 3 minutes or until tender.
• In large bowl, beat mayonnaise, sour cream and milk with whisk. Stir in onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese. Add pasta and chicken; stir until combined. Transfer mixture to baking dish.
• Bake 40 to 45 minutes or until cheese is melted and casserole is heated through.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).

CHICKEN ARTICHOKE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; cook 1 minute longer. , Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.

CHICKEN PASTA WITH ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white, about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center, 4 to 6 minutes. Stir in artichokes.
• Mix chicken broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened, about 5 minutes.
• Toss chicken mixture with penne in a large bowl. Season with salt and pepper.

DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA

Steps:

• Boil pasta according to directions.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Add onions and garlic. Cook until softened.
• Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
• Stir in heavy cream.
• Let this simmer for five minutes.
• Pour over cooked al dente pasta.

GRILLED CHICKEN PASTA SALAD WITH ARTICHOKE HEARTS

Steps:

• Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper.
• Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
• In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
• In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.
• Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.
• Serve with additional parmesan and Enjoy!

SPINACH ARTICHOKE DIP PASTA WITH CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
• Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
• Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
• Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.

CREAMY CHICKEN, ARTICHOKE & MUSHROOM PASTA

Steps:

• 1. Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
• 2. In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
• 3. Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
• 4. Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
• 5. While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
• 6. Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
• 7. If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
• 8. Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!

CHICKEN ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• 1. Cook pasta in boiling water until done. Drain. 2. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes. 3. Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.

THE MACARTHUR (ARTICHOKE, FETA & CHICKEN PASTA)

Steps:

• preheat oven to 400 degrees.
• in a pot bring salted water to a boil, add 2 tbs olive oil & cook pasta til aldente, rinse & set aside.
• heat the olive oil in a large skillet over med-high heat.
• add onion & garlic & saute for 3 minutes, then add mushrooms & cook for 5 minutes or until mushrooms are soft.
• generously salt & pepper the chicken.
• move some of the veggies aside, add the chicken to skillet & cook for 10 minutes stirring often but only flipping once.
• add the artichokes, spices, white wine & balsamic vinegar.
• put cooked pasta in a casserole dish, cover with the chicken & veggies, sprinkle on the diced tomato & spread the feta cheese on top.
• cover loosely & cook in the oven til cheese melts & chicken is cooked through (approximately 15 minutes).

EASY CHICKEN ARTICHOKE ROTELLE PASTA

Steps:

• Prepare chicken breasts by trimming any extra fat Pound out gently between two sheets of plastic wrap to flatten and thin breast to a 1/4".
• Cut into 1" cubes.
• Toss with Salt& Pepper; set aside.
• Drain artichoke hearts and slice them into 1/8's.
• Slice garlic thin.
• In a deep saucepan over medium-high heat, pour in olive oil and add chicken.
• Brown cubed chicken till lightly golden.
• Lower heat; add garlic and cook with chicken for 1 minute or just until slightly tan.
• Do not brown the garlic.
• Add the artichokes and diced tomatoes stirring to lift all the brown chicken flavor bits on the bottom of the pan.
• Cover and cook for about 10 minutes.
• Cook Pasta and drain.
• Pour chicken sauce over and mix in cheese.
• Adjust salt and pepper to taste.
• It's so quick and easy and tastes GRRRREAT!
• Leftovers are even better the next day!

SMOKED CHICKEN &ARTICHOKE PASTA

Steps:

• Cook the pasta following the directions, drain and keep warm.
• Wash the leek well and slice thinly.
• Heat the oil in a large pan, add the leek and garlic and cook over a medium heat stirring occasionally for about 10 minutes.
• Add the chicken, stock, artichokes and tomatoes and cook uncovered for about 5 minutes or until the chicken is heated through thoroughly.
• Stir in the pine nuts and season to taste.
• Toss through the pasta to combine and serve.

CHICKEN-ARTICHOKE PASTA WITH ROSEMARY

Steps:

• Sprinkle chicken evenly with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat; add chicken, and cook 5 minutes or until lightly browned. Removed chicken with a slotted spoon and set aside.
• Add onion, garlic, tomatoes, mushrooms, artichoke hearts and rosemary to Dutch oven; saute 10 minutes or until vegetables are tender. Drain and remove from Dutch oven.
• Add remaining 1 tablespoon butter, wine and cream cheese to Dutch oven. Reduce heat to low, stir until cream cheese is completely melted, then gradually whisk in nonfat milk. Add chicken, vegetables, cooked fettuccine and Parmesan cheese, tossing gently.

CHICKEN-ARTICHOKE PASTA WITH HERBS

Steps:

• In small bowl, mix parsley, chives and tarragon; set aside. Cook and drain noodles as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring frequently, until no longer pink in center. Remove chicken; cover to keep warm.
• Add artichokes to skillet; cook 1 minute. Add garlic; cook 30 seconds. Stir in wine. Heat to boiling; boil 30 seconds or until liquid begins to reduce. Add whipping cream; boil until slightly thickened, about 5 minutes. Remove from heat.
• Reserve 1 tablespoon of the herb mixture. Stir chicken, salt, 1 cup of the cheese and the remaining herb mixture into sauce. Serve with noodles; top with reserved herbs and remaining 1/4 cup cheese.

LEMON CHICKEN WITH ARTICHOKE HEARTS, SUN DRIED TOMATOES, CAPERS OVER PASTA

Steps:

• 1. Take ¼ cup of dried sun dried tomatoes and soften them up in some water per package directions. 2. Heat extra virgin olive oil in a large skillet over medium-high heat. Add flour, salt & pepper and whisk to make a nice roux. Don't let it get too brown. 3. Add chicken broth and lemon zest to the same skillet and cook for 2-3 minutes, or until the chicken broth has reduced a bit. Add artichoke hearts, capers, chili pepper flakes, (drained) sun-dried tomatoes, lemon juice and butter. 4. Cook pasta in salted boiling water until al dente. Drain and return to hot pot. 5. Continue to cook the sauce over medium high heat until the sauce has thickened and add the chicken - cook until chicken is warmed through. 6. Combine artichoke mixture with pasta, toss and serve immediately

CHICKEN AND ARTICHOKE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onions in remaining oil until tender; add wine, stirring to loosen browned bits from pan. Reduce heat to medium. Stir in the tomatoes, artichokes, salt and chicken. Cook and stir for 4-5 minutes or until heated through., Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese.

SLOW-COOKER ARTICHOKE CHICKEN ALFREDO PASTA

Steps:

• In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.
• Cover; cook on Low setting 5 to 6 hours.
• About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
• Increase heat setting to High; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.