Best 3 Chicken And Artichoke Penne With A White Sauce Recipes

Indulge in a creamy culinary delight with our tantalizing Chicken and Artichoke Penne with a White Sauce. This delectable dish combines tender chicken, succulent artichoke hearts, and perfectly cooked penne pasta, all enveloped in a rich and flavorful white sauce. The secret lies in the harmonious blend of spices, herbs, and creamy ingredients, creating a velvety symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow recipe will guide you effortlessly through each step, ensuring a lip-smacking meal that will impress your family and friends.

In addition to the main recipe, we have also curated a collection of equally enticing variations to cater to diverse preferences and dietary requirements. Craving a vegetarian option? Simply replace the chicken with roasted vegetables for a vibrant and flavorful twist. If you prefer a lighter sauce, opt for our creamy pesto sauce, which adds a zesty kick to the dish. For those with gluten sensitivities, we offer a delightful gluten-free penne alternative that maintains the same delectable taste and texture. And to satisfy your sweet cravings, indulge in our delectable dessert recipes, including a classic chocolate chip cookie recipe and a refreshing fruit salad that provides a perfect balance to the savory main course.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE CHICKEN PASTA

Artichoke Chicken Pasta image

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

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.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE

Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

PENNE WITH CHICKEN AND ARTICHOKES

Penne With Chicken and Artichokes image

You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters

Provided by cookiedog

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dry penne pasta
3 tablespoons olive oil
1 tablespoon garlic, chopped
6 boneless skinless chicken breast halves (about 1 1/2 pounds total)
1 cup dry white wine or 1 cup chicken broth
2 (14 ounce) cans artichoke hearts, quartered, drained
1 cup sun-dried tomato packed in oil, jullinne
1 bunch green onion, white and pale green parts only, chopped
1 tablespoon lemon zest
1 cup fresh parmesan cheese, grated plus extra for serving or 1 cup asiago cheese, plus extra for serving
salt & freshly ground black pepper
1/2 cup fresh basil leaf, cut into thin strips

Steps:

Cook the pasta in boiling salted water according to the package directions.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.

Nutrition Facts : Calories 688.4, Fat 19.3, SaturatedFat 5.2, Cholesterol 90.2, Sodium 527.9, Carbohydrate 84.2, Fiber 21.5, Sugar 2.4, Protein 42.5

Tips:

For a richer flavor, use chicken broth instead of water.
Add a pinch of red pepper flakes for a little spice.
If you don't have artichoke hearts, you can substitute cooked broccoli or zucchini.
To make the dish more creamy, add a tablespoon of heavy cream or sour cream.
Serve with a side of crusty bread or a salad.

Conclusion:

This chicken and artichoke penne with a white sauce is a quick and easy weeknight meal that's sure to please the whole family. The creamy sauce is made with a combination of chicken broth, white wine, and cream, and it's packed with flavor. The artichoke hearts and chicken add a nice texture and flavor contrast, and the penne pasta soaks up all the delicious sauce. This dish is sure to become a new favorite!