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My Creamy Chicken Artichoke Pasta is perfectly seasoned, loaded with juicy chicken and creamy deliciousness.
If you love pasta as much as I do, I know you'll love these creamy pasta dishes! Blackened Salmon Pasta, White Wine Chicken Pasta, New Orleans Spicy Chicken Pasta, Blackened Chicken Pasta, and Chicken Enchilada Pasta.
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Growing up, eating pasta was one of my favorite dinner nights. I enjoyed seeing how much pasta sauce I could get on my face by slippering the noodles.
This chicken pasta recipe is creamy but not as creamy as I could make it simply because I heard my Italian friends in my head saying, "Americans over sauce, they're pasta."
Whether you agree with that statement or not, I wanted to make sure that my Italian friends enjoyed it. This recipe is not from any classic Italian grandma. It's my version, and I had a ball eating it. Well, I only got to eat it once because my wife got lost in it and ate it all in 2 days.
So, yes, this pasta is so good that you won't want to share it with your spouse, significant other, or anyone else. Even if you didn't make it.
Key Ingredients
Here are some key ingredients to whip up this creamy chicken pasta and homemade Italian seasoning.
Chicken Breasts
I like to cook with organic pasture-raised chicken breast. I know it costs more, but it gives me peace of mind to serve my family food raised humanely without preservatives.
White Wine
Whole Foods have a great-tasting wine that's inexpensive called Three Wishes. I use Pinot Grigio and Chardonnay as my go-to cooking wines. If you don't consume alcohol, you can substitute it with a low-sodium chicken broth.
Italian Seasoning
I like to make my own blend that contains salt and pepper, garlic and onion powder, red chili flakes, and Italian seasoning.
Heavy Cream
Heavy cream will add the right amount of creaminess to our creamy sauce.
Fresh Garlic
We need a lot of fresh minced garlic for our pasta dish. I like to buy peeled garlic to move faster.
Pecorino Romano Cheese
Pecorino Romano is a sheep milk cheese that's sharper in flavor but not as salty as parmesan cheese.
How To Make Chicken Artichoke Pasta
The key to making creamy chicken pasta is all in the technique; making it is easier than you think.
Italian Seasoning Mix
Combine kosher salt, garlic powder, black pepper, red chili flakes, onion powder, and Italian seasoning in a small bowl. In a medium bowl, season chicken with 4 teaspoons of seasoning mix.
Chicken Artichoke Pasta
In a large skillet over medium heat, add olive oil and 1 tablespoon butter, add chicken, and cook for 5 minutes until opaque. Set chicken aside.
Add butter and shallots with 1 teaspoon of seasoning mix in the same skillet. Add artichoke and another teaspoon of seasoning mix. Add garlic until fragrant. Add chicken and wine and cook for 2 minutes.
Add heavy cream and Pecorino, and cook until sauce thickens about 5-8 minutes.
The sauce should coat the back of a spoon.
Stir in pasta, coating evenly with sauce. Divide evenly among four plates and garnish with Pecorino Romano and parsley.
Storage
Chicken artichoke pasta is best eaten immediately, but it will remain fresh in an airtight container for 3 days in the fridge.
Reheat pasta over medium heat in a skillet with ¼ cup of low-sodium chicken broth or stock per serving until hot.
Pro Recipe Tips & Tricks
Here are a few things to remember while you whip up this creamy chicken artichoke pasta.
- Feel free to swap the breasts for boneless skinless chicken thighs.
- Make sure to use room-temperature chicken breast. The chicken will cook faster and better.
- Use some sun-dried tomatoes to add another layer of flavor and a pop of color.
- You can use a small onion instead of shallots.
- Feel free to use marinated artichoke hearts instead of regular artichokes. Check the labels to make sure it's not loaded with sodium.
- Feel free to add some fresh spinach to the artichoke chicken pasta.
- You can use any fresh basil or fresh herbs you love cooking with.
- Use any leftover vegetables in your fridge to beef the dish.
- You can use Fettuccine, Linguine, Bucatini, Ziti, or Angel hair instead of Penne pasta.
- To prevent the pasta from becoming mushy when cooked in the sauce, cook it al dente, which means cooked but still firm. It should take around 6 minutes.
- Oil and water do not mix. Never add oil to your pasta water, only salt.
- Whole Foods have a great-tasting wine that's inexpensive called Three Wishes.
- Use chicken broth or lemon juice instead of white wine if you don't consume alcohol.
- Stir cooked pasta with 2-3 tablespoons to avoid sticking.
- For the recipe, please use any available parmesan cheese. However, it should be either shredded, grated, or shaved. Just keep in mind that I have a specific preference for the parmesan cheese I use.
- Use fresh garlic cloves instead of chopped garlic from a jar for the best taste.
- Feel free to use an Italian cheese blend, Parmigiana Reggiano, instead of Pecorino Romano.
FAQs
Here are the top questions readers have about whipping up this delicious chicken pasta dish.
Palmini is a brand of low-carb pasta made from artichokes for gluten-free, keto, and paleo diets.
The delicate edible part in the center of an artichoke is known as the heart. The insides are inedible because it's covered with fuzzy hairs that can make you choke.
Most canned artichokes will only contain the edible tender hearts of artichokes.
Canned artichokes are processed during the peak season. While they save time by not requiring the prep and cleaning of a fresh artichoke, their texture and flavor may be slightly altered due to the canning process.
Canned artichokes are an excellent potassium, magnesium, vitamin C, iron, and zinc source. They have the same nutritional value and minerals as fresh. However, check the label for added preservatives, sodium, and other things added during the canning process.
Marinated artichoke hearts have a higher calorie count if it's marinated in oil, but they're still a low-calorie food.
More Delicious Chicken Recipes
If you love chicken as much as I do, then I know you'll love these recipes too!
- Tequila Lime Chicken Bowl
- Sous Vide Jerk Chicken
- Big Easy Chicken Sandwich
- Fried Chicken Mac n Cheese
- Spicy Soul Chicken Fried Rice
- Chicken Madeira
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Wash your chicken breast before taking the remaining ingredients out.
Step 2: Put everything measured into individual bowls.
Step 3: Get ready to enjoy the best chicken artichoke pasta you've ever had by following this recipe.
If you're ready for a new go-to recipe that the whole family will love. Then you have to give this recipe a try! I'd love to hear how your cooking experience went! So please drop a comment and star rating below.
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📖 Recipe
Creamy Chicken Artichoke Pasta
Ingredients
Italian Seasoning Mix:
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Chicken Artichoke Pasta:
- 1 lb. boneless skinless chicken breasts, chopped ½ inch to 1 inch
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 1 shallot chopped medium
- 6 garlic cloves chopped fine
- 14 oz. canned quartered artichokes drained
- 1 cup white wine Chardonnay
- 1 ½ cups heavy cream
- ½ cup grated Pecorino Romano plus more for garnish
- 1 lb. cooked pasta
- 2 tablespoons chopped Italian parsley
Instructions
Italian Seasoning Mix:
- In a small bowl combine salt, garlic powder, black pepper, red chili flakes, onion powder and Italian seasoning. In a medium bowl season chicken with 4 teaspoons of seasoning mix.
Chicken Artichoke Pasta:
- In a large pot over medium heat add oil and 1 tablespoon butter, once melted add chicken and cook for 5 minutes until opaque. Set chicken aside.
- In the same skillet add butter and shallots with 1 teaspoon of seasoning mix, cook for 1 minute. Add artichoke and another teaspoon of seasoning mix, cook for 1 minute. Add garlic and cook for 15 seconds until fragrant. Add chicken and wine cook for 2 minutes. Add cream and Pecorino, cook until sauce thickens about 5-8 minutes; sauce should coat the back of a spoon.
- Stir in pasta coating evenly with sauce. Divide evenly among four plates and garnish with Pecorino Romano and parsley.
Notes
- Feel free to swap the breasts for boneless skinless chicken thighs.
- Make sure to use room-temperature chicken breast. The chicken will cook faster and better.
- Use some sun-dried tomatoes to add another layer of flavor and a pop of color.
- You can use a small onion instead of shallots.
- Feel free to use marinated artichoke hearts instead of regular artichokes. Check the labels to make sure it's not loaded with sodium.
- Feel free to add some fresh spinach to the artichoke chicken pasta.
- You can use any fresh basil or fresh herbs you love cooking with.
- Use any leftover vegetables in your fridge to beef the dish.
- You can use Fettuccine, Linguine, Bucatini, Ziti, or Angel hair instead of Penne pasta.
- To prevent the pasta from becoming mushy when cooked in the sauce, cook it al dente, which means cooked but still firm. It should take around 6 minutes.
- Oil and water do not mix. Never add oil to your pasta water, only salt.
- Whole Foods have a great-tasting wine that's inexpensive called Three Wishes.
- Use chicken broth or lemon juice instead of white wine if you don't consume alcohol.
- Stir cooked pasta with 2-3 tablespoons to avoid sticking.
- For the recipe, please use any available parmesan cheese. However, it should be either shredded, grated, or shaved. Just keep in mind that I have a specific preference for the parmesan cheese I use.
- Use fresh garlic cloves instead of chopped garlic from a jar for the best taste.
- Feel free to use an Italian cheese blend, Parmigiana Reggiano, instead of Pecorino Romano.
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