Best 17 Chicken Artichoke Pasta Recipes

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Indulge in a culinary journey that brings together the delectable flavors of tender chicken, succulent artichokes, and perfectly cooked pasta. This article showcases a collection of mouthwatering chicken artichoke pasta recipes that will tantalize your taste buds and leave you craving for more. From creamy and cheesy sauces to light and flavorful broths, these recipes cater to diverse preferences and skill levels.

Savor the classic Chicken Artichoke Pasta recipe, where juicy chicken breasts and marinated artichoke hearts are sautéed in aromatic herbs and spices, then simmered in a creamy Parmesan sauce. The velvety Alfredo sauce, infused with artichoke hearts and spinach, adds a touch of elegance to the Chicken Artichoke Alfredo Pasta, making it a perfect choice for special occasions.

For those who prefer a lighter option, the Chicken Artichoke Pasta with Lemon Butter Sauce is a delightful treat. The zesty lemon and buttery sauce complements the delicate flavors of chicken and artichokes, creating a refreshing and vibrant dish. The Chicken Artichoke Pesto Pasta combines the tangy and nutty flavors of pesto with the richness of artichokes and chicken, resulting in a flavorful and aromatic pasta dish.

For a quick and easy meal, try the One-Pot Chicken Artichoke Pasta, where all the ingredients are cooked together in one pot, saving time and effort without compromising on taste. And for a healthier alternative, the Chicken Artichoke Pasta with Roasted Vegetables combines tender chicken, artichokes, and an array of roasted vegetables in a light and flavorful sauce, making it a nutritious and satisfying option.

Dive into the world of chicken artichoke pasta with these delectable recipes. Whether you're a seasoned chef or a beginner in the kitchen, these dishes promise to delight your palate and leave you with a memorable dining experience.

Let's cook with our recipes!

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

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, SPINACH AND ARTICHOKE PASTA BAKE



Chicken, Spinach and Artichoke Pasta Bake image

Inspired by the cheesy, savory spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 16

8 oz uncooked rotini pasta (about 2 1/3 cups)
1 tablespoon olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon finely chopped garlic (3 cloves)
3/4 cup mayonnaise
1 cup sour cream
1 cup milk
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 can (14 oz) small artichoke hearts, drained and coarsely chopped
1 box (10 oz) Cascadian Farm™ frozen organic chopped spinach, thawed and squeezed to drain
1 cup roasted red bell peppers, drained and finely chopped (from 16-oz jar)
2 cups shredded Monterey Jack cheese (8 oz)

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).

Nutrition Facts : Calories 640, Carbohydrate 35 g, Cholesterol 105 mg, Fat 5, Fiber 5 g, Protein 36 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g

CHICKEN ARTICHOKE PASTA



Chicken Artichoke Pasta image

Here's a main course my whole family likes, including the kids! Similar to a restaurant favorite, it uses canned artichokes and olives and a jar of sun-dried tomatoes. It's so simple, I often leave the ingredients on the counter for my husband to fix. -Beth Washington, Ayer, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked bow tie pasta
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 to 2 tablespoons minced garlic
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
Shredded Parmesan cheese

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.

Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 520mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 4g fiber), Protein 32g protein.

CHICKEN PASTA WITH ARTICHOKE HEARTS



Chicken Pasta with Artichoke Hearts image

Healthy, easy, and delicious. Garnish with parsley.

Provided by Josh

Categories     Main Dish Recipes     Pasta     Chicken

Time 48m

Yield 4

Number Of Ingredients 8

2 cups penne pasta
1 (6 ounce) jar marinated artichokes, coarsely chopped, marinade reserved
3 skinless, boneless chicken breasts, cut into bite-sized pieces
3 cups sliced fresh mushrooms
¾ cup reduced-fat low-sodium chicken broth
½ cup dry white wine
1 tablespoon cornstarch
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 35.3 g, Cholesterol 45 mg, Fat 5.1 g, Fiber 3.3 g, Protein 24.7 g, SaturatedFat 0.7 g, Sodium 452 mg, Sugar 2.6 g

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



Drop Dead Fabulous Chicken, Artichoke, Sun-Dried Tomato Pasta image

Seriously, folks. This is the BEST pasta recipe ever. You. will. love. it. I got it from my favorite internet chef. I'd post her info, but I don't want to share. :)

Provided by Little Red Bug

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 rotisserie-cooked chicken (shredded and free of bones and skin)
2 cups heavy cream
2 green onions (chopped)
1/2 lb penne pasta
1 garlic clove (minced)
1 (7 1/2 ounce) jar sun-dried tomatoes (drained and chopped)
2 (6 ounce) jars marinated artichoke hearts (drained and quartered)
1/2 cup basil
1/2 cup parsley
1/2 cup freshly grated parmesan cheese
1 tablespoon olive oil

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.

Nutrition Facts : Calories 1243.8, Fat 74.3, SaturatedFat 36.1, Cholesterol 305.6, Sodium 1570.2, Carbohydrate 90, Fiber 18.2, Sugar 21.5, Protein 63.4

GRILLED CHICKEN PASTA SALAD WITH ARTICHOKE HEARTS



Grilled Chicken Pasta Salad With Artichoke Hearts image

Use canned artichoke hearts but make sure to rinse them thoroughly. I've also used this recipe with turkey sausage or pepperoni instead of the grilled chicken and both make fun substitutions. This travels well! If you want to cut down on oil, try subbing half chicken broth.

Provided by Bakabeth

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
7 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
3/4 lb fusilli
1 1/4 cups artichoke hearts, drained, rinsed and cut into 6 wedges each (1 14 ounce can)
3 scallions, including green tops, chopped
1/4 cup flat leaf parsley, chopped
1 tablespoon red wine vinegar, plus
2 teaspoons red wine vinegar
2 tablespoons parmesan cheese, grated (and more to taste)

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



Spinach Artichoke Dip Pasta with Chicken image

A classic dip transforms into a crowd-friendly pasta. The rotisserie chicken is an optional add-in, but it makes this comforting mac and cheese (with a twist!) a complete meal-in-a-bowl. Best of all, leftovers are easy to rewarm in the microwave or stovetop and taste just as great on day 2 when the flavors have had even more time to intensify.

Provided by Kelly Senyei

Categories     main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 14

1 pound short pasta, such as medium shells or rigatoni
1/2 cup sour cream
Two 14-ounce cans cooked or marinated artichoke hearts, diced
4 cups diced cooked chicken
1 cup sliced oil-packed sun-dried tomatoes, drained
1/2 cup (1 stick) unsalted butter
2 pounds fresh spinach
1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons garlic powder
2 teaspoons freshly ground pepper
One 8-ounce block cream cheese, cubed
2 cups freshly grated Parmesan
2 cups shredded sharp white Cheddar

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



Creamy Chicken, Artichoke & Mushroom Pasta image

If you like a rich creamy garlic sauce then you'll love this. Loaded with mushrooms, artichoke hearts and chunks of chicken, this sauce will work over spaghetti, angel hair or your or your favorite pasta. Simple and delicious!

Provided by Donna Graffagnino

Categories     Pasta

Time 50m

Number Of Ingredients 18

1 lb spaghetti or your favorite pasta
10 chicken bouillon cubes
1 can(s) artichoke hearts, drained and quartered
3 large boneless skinless chicken breasts, cooked and diced
1/2 lb fresh mushrooms, sliced
2 Tbsp butter
3 Tbsp olive oil, extra virgin
1/2 c flour
1 1/2 c milk
4 c chicken broth
3 Tbsp sherry (cooking sherry ok)
1/2 small onion, chopped fine, or 1 tbsp minced dried
1 Tbsp granulated onion
1 Tbsp granulated garlic
4 green onions, sliced thin
salt & white pepper to taste
1/2 c 6 cheese italian blend, grated
2 Tbsp fresh parsley, chopped

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



CHICKEN ARTICHOKE AND SUN-DRIED TOMATO PASTA image

Categories     Chicken     Quick & Easy     Dinner

Yield 4

Number Of Ingredients 12

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped
12 ounces marinated artichoke hearts
8 ounce jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
2 tablespoons lemon juice
1 cup dry white wine
1 cup Parmesan cheese

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)



The Macarthur (Artichoke, Feta & Chicken Pasta) image

i got most of this recipe off a show called diner's drive-in's & dives but i did add some extra ingredients to put my own spin on the recipe. feel free to make any changes you see fit, as i believe recipes don't always have to be set in stone.

Provided by catalinacrawler

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 (8 ounce) package angel hair pasta
1/4 cup olive oil
1 cup yellow onion, sliced
5 garlic cloves, minced
2 cups mushrooms, sliced
4 -6 boneless chicken breasts, cut into strips 1 1/2 inch wide
1 (14 ounce) can artichokes, in water, halved
1 tablespoon basil
1 tablespoon parsley
2 tablespoons crushed red pepper flakes
1 tablespoon oregano
1/4 cup white wine
2 tablespoons balsamic vinegar
1 large tomatoes, diced
8 ounces feta cheese
2 teaspoons salt
2 teaspoons pepper

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).

Nutrition Facts : Calories 567, Fat 27.4, SaturatedFat 10, Cholesterol 97.6, Sodium 1356.3, Carbohydrate 44.6, Fiber 6.4, Sugar 7, Protein 34.7

EASY CHICKEN ARTICHOKE ROTELLE PASTA



Easy Chicken Artichoke Rotelle Pasta image

This is a simply delicious meal...fast and so easy to make! If you aren't "artichoke-friendly", you will find a surprise at the sweet trail they leave behind even after a simple glass of water. Combined with the chicken, it's a jewel.

Provided by Gingerbee

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 large boneless skinless chicken breasts
4 tablespoons olive oil
6 -8 garlic cloves, sliced thin
1 (6 ounce) can artichoke hearts, drained (frozen can be substituted)
1 (16 ounce) can diced tomatoes
salt
pepper
1/2 cup parmesan cheese
1 (16 ounce) box rotelle pasta (springs)

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



Smoked Chicken &Artichoke Pasta image

I think this is a nice light easy pasta dish (and a change from the creamy sauces). It's a good way of using leftover turkey or ham for a variation.

Provided by JustJanS

Categories     Australian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

500 g dry pasta
1 leek, white part only
2 1/2 tablespoons oil
2 cloves garlic, crushed
600 g smoked chicken (I have used turkey or ham too)
150 ml chicken stock
4 whole artichokes, quartered (I use the ones canned in brine and rinse them)
2 ripe tomatoes
1/2 cup toasted pine nuts (, I cook them in a dry pan over a low heat shaking them until they're golden)
salt and pepper
1 dash Tabasco sauce

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



Chicken-Artichoke Pasta With Rosemary image

I've been making this recipe for years. I don't even remember where I got it from but it's become a favorite of family and friends. The preparation takes a bit of time because there is a lot of chopping, but once thats done it goes together quite quickly. The recipe calls for the packaged refrigerated fresh fettuccine, but I've substituted dry pasta on occasion and it is still delicious. All it needs to make it a deliciious meal is a side salad and garlic bread.

Provided by Love2Experiment

Categories     One Dish Meal

Time 40m

Yield 1 3/4 cup servings, 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons butter (divided use)
1 small sweet onion, halved and sliced
2 garlic cloves, minced
6 plum tomatoes, seeded and chopped (Romas)
8 ounces fresh mushrooms, sliced
1 (13 1/2 ounce) can artichoke quarters in water, drained
1 -2 tablespoon fresh rosemary, chopped
1/3 cup dry white wine
8 ounces light cream cheese
1/2 cup nonfat milk
1 (9 ounce) package fresh fettuccine, cooked according to package directions
1/2 cup parmesan cheese, freshly grated

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



Chicken-Artichoke Pasta with Herbs image

For a casual or dressed-up dinner, try this 25-minute meal of egg noodles in a creamy wine sauce, paired with Progresso® artichoke hearts and chicken. Make it your way with the quick and easy variation below.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon leaves
4 cups uncooked medium egg noodles (8 oz)
1 tablespoon olive oil
1 package (14 oz) uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch pieces
1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
3 large cloves garlic, finely chopped
1/3 cup white wine or chicken broth
1 cup whipping cream
1/2 teaspoon salt
1 1/4 cups shredded Parmesan cheese (5 oz)

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.

Nutrition Facts : Calories 730, Carbohydrate 50 g, Cholesterol 190 mg, Fat 5, Fiber 8 g, Protein 44 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 4 g, TransFat 1 g

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



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

Number Of Ingredients 13

8oz Dreamfields pasta
2 Tablespoon extra virgin olive oil
2 large chicken breasts, cut into 2″ pieces ( 1 Rotisserie Chicken)
2 T flour
salt & pepper
1 cup chicken broth
1/2 teaspoon lemon zest
1 can quartered artichoke hearts in water, drained
2 Tablespoons capers, rinsed
1/4 teaspoon red chili pepper flakes
1/4 cup sun-dried tomatoes- dried, not the ones in oil- chopped
juice of 1/2 a lemon
1 Tablespoon butter

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



Chicken and Artichoke Pasta image

"Without a doubt, this is the meal my husband requests most often. I like to serve it with a loaf of crusty French bread. It makes a speedy weeknight dinner." Laurel Johnson - Sterling Heights, MI

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

4 cups uncooked bow tie pasta
1 pound chicken tenderloins, cut into 1-inch pieces
2 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil
1/2 cup shaved Parmesan cheese

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.

Nutrition Facts : Calories 463 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 875mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.

SLOW-COOKER ARTICHOKE CHICKEN ALFREDO PASTA



Slow-Cooker Artichoke Chicken Alfredo Pasta image

Sun-dried tomatoes add color and rich flavor to a slow-cooked chicken casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 5

Number Of Ingredients 7

1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14 oz) quartered artichokes, drained
1 jar (16 oz) Alfredo pasta sauce
1 cup water
1/2 cup chopped sun-dried tomatoes (not in oil)
3 cups uncooked medium egg noodles (5 oz)
2 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 630, Carbohydrate 36 g, Cholesterol 170 mg, Fat 5, Fiber 6 g, Protein 34 g, SaturatedFat 20 g, ServingSize 1 1/3 Cups, Sodium 830 mg, Sugar 4 g, TransFat 1 1/2 g

Tips:

  • Use fresh artichoke hearts. Fresh artichoke hearts have a milder flavor and a more tender texture than canned or frozen artichoke hearts.
  • Don't overcook the chicken. Chicken should be cooked until it is no longer pink in the center, but overcooked chicken will be dry and tough.
  • Use a good quality pasta. A good quality pasta will hold its shape and texture better than a cheap pasta.
  • Don't be afraid to experiment with different ingredients. You can add other vegetables to this dish, such as broccoli, zucchini, or mushrooms. You can also use different types of cheese, such as Parmesan, asiago, or mozzarella.
  • Serve immediately. This dish is best served immediately after it is made.

Conclusion:

This chicken artichoke pasta is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. With its creamy sauce, tender chicken, and flavorful artichoke hearts, this dish is sure to be a hit with your family and friends.

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