If you’re looking for a recipe that feels cozy yet sophisticated, chicken artichoke pasta is it. It’s creamy, tangy, and packed with protein, all in under 30 minutes. Perfect for busy weeknights when you don’t want to spend hours in the kitchen.
Pasta remains one of the ultimate weeknight heroes. It’s quick, versatile, and loved by almost everyone. But what makes this pasta special is the addition of artichokes. They’re not only packed with antioxidants, but they also add a unique flavor that balances beautifully with creamy sauce and juicy chicken. The result? Comfort food with an elegant twist.
This dish is also versatile enough to work for almost any occasion. It’s simple enough for a Tuesday night but feels fancy enough to serve when friends come over. And because the flavor profile is a mix of creamy richness and tangy brightness, it’s not heavy like some cream-based pastas can be.
Ingredients you’ll need
Here’s what you’ll need to bring this pasta together:
- 2 chicken breasts, sliced thin (cooks faster and stays juicy)
- 2 cups marinated artichoke hearts, quartered (saves time and adds amazing flavor)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream (or half-and-half for a lighter sauce)
- ½ cup grated Parmesan cheese
- 12 oz pasta (penne, rigatoni, or your favorite shape)
- Salt and pepper to taste
- Fresh parsley for garnish
Pro Tip: Always salt your pasta water generously, it should taste like the sea. This step is key for restaurant-quality flavor.
Ingredient spotlight:
- Artichoke hearts – using marinated ones saves prep time and infuses tangy, herby flavor into the dish.
- Chicken – thin slices cook quickly and stay tender. You can also use thighs for extra juiciness.
- Pasta – penne and rigatoni are perfect for trapping sauce in their ridges, but spaghetti or fettuccine works if that’s what you have.
- Parmesan – freshly grated is best for a smooth, nutty finish.
Step-by-step instructions
1. Cook the pasta
Fill a large pot with water and bring it to a rolling boil. Don’t forget to salt the water generously. This is the secret to pasta that tastes good on its own. Aim for about 1–2 tablespoons of salt for every 4 quarts of water. Add your pasta of choice and cook according to the package directions until al dente, meaning it’s tender but still has a slight bite in the center. Overcooked pasta can turn mushy once mixed into the sauce, so check it a minute before the suggested cooking time.
Before draining, scoop out about ½ cup of the starchy cooking water and set it aside. This liquid works like glue for your sauce, helping it cling perfectly to the noodles while giving the sauce a silky texture. Drain the rest of the pasta and keep it nearby.
2. Cook the chicken
While the pasta is boiling, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat the chicken slices dry with paper towels (this helps them brown better). Arrange them in an even layer in the skillet. Avoid crowding so each piece gets a nice sear instead of steaming.
Season generously with salt and freshly cracked black pepper. Let the chicken cook without moving it for 2–3 minutes to develop a golden crust. Flip each piece and continue cooking until the chicken is no longer pink in the center, about another 2–3 minutes depending on thickness. For food safety, the internal temperature should reach 165°F (74°C).
Once cooked, transfer the chicken to a clean plate and cover loosely with foil to keep it warm. You’ll be adding it back later.
3. Sauté garlic and artichokes
Using the same skillet (don’t wipe it out, those golden bits on the bottom add flavor), reduce the heat slightly and add another drizzle of olive oil if the pan looks dry. Stir in the minced garlic and cook for about 30 seconds until fragrant. Be careful not to let it burn, as garlic can go from perfectly aromatic to bitter very quickly.
Next, add the quartered marinated artichoke hearts. Stir them around for about 2 minutes, letting them warm through and soak up the garlicky oil. Marinated artichokes already have a tangy, herby flavor, and this step intensifies that while creating a flavorful base for the sauce.
4. Build the sauce
Lower the heat to medium-low. Slowly pour in the heavy cream, stirring constantly to combine it with the garlic and artichokes. Let the mixture simmer gently (avoid a rolling boil, which can cause the cream to split).
After 2–3 minutes, stir in the grated Parmesan cheese, adding it gradually so it melts smoothly into the cream. The sauce should become velvety and slightly thickened. If at any point the sauce feels too heavy or clings too tightly, stir in a splash of the reserved pasta water. The starch in the water helps emulsify the sauce, keeping it glossy and smooth.
5. Bring it all together
Return the cooked chicken to the skillet, stirring to coat it in the sauce. Add the drained pasta directly to the pan and toss everything together with tongs or a pasta spoon. This step is where the flavors truly come together, the pasta soaks up the creamy sauce while the chicken and artichokes distribute evenly throughout.
If the sauce thickens too much as it cools, drizzle in a bit more reserved pasta water, a spoonful at a time, until you reach the perfect silky consistency. The goal is a sauce that clings to the pasta without pooling at the bottom of the pan.
6. Finish and serve
Turn off the heat and sprinkle in freshly chopped parsley for a burst of color and freshness. Add an extra dusting of Parmesan cheese for good measure, after all, there’s no such thing as too much cheese when it comes to creamy pasta.
Serve immediately in warm bowls so the pasta stays creamy and luscious. For a restaurant-style touch, drizzle a little of the sauce on top and garnish with a lemon wedge on the side. The citrus brightens the dish and gives guests the option to add a pop of extra freshness.
Why this recipe works
This dish is all about harmony. The cream creates a silky base, the Parmesan adds savory depth, and the artichokes cut through with tangy brightness. The chicken ties everything together with lean protein, making it a complete and balanced meal.
Another reason this pasta works is its versatility. Using marinated artichokes saves prep time and guarantees flavor, while the creamy sauce can be adjusted with pasta water for the perfect consistency. The result is a dish that feels indulgent without being overwhelming.
Variations to try
- Lighter version – swap heavy cream for Greek yogurt or half-and-half. It keeps things creamy but cuts down on richness.
- Spicy version – add ½ teaspoon of red pepper flakes when sautéing garlic for a gentle kick.
- Vegetarian – skip the chicken and add mushrooms or spinach. Both pair beautifully with artichokes.
- Protein boost – toss in a can of white beans along with the artichokes for extra protein and fiber.
- Gluten-free – use gluten-free pasta and ensure your Parmesan is certified gluten-free.
Pro Tip: If you love citrus flavors, add a squeeze of fresh lemon juice at the end. It brightens the sauce and enhances the artichokes’ natural tang.
What to serve with chicken artichoke pasta
This pasta is a star on its own, but pairing it with sides turns it into a complete meal:
- A crisp green salad with lemon vinaigrette (refreshing contrast to the creaminess)
- Garlic bread (because carbs on carbs is always a win)
- Roasted vegetables like broccoli or asparagus (adds fiber and color to your plate)
- A glass of white wine such as Sauvignon Blanc (pairs perfectly with artichokes and creamy pasta)
According to nutrition experts, women aged 25–35 should aim for about 2 cups of vegetables per day. Adding a side salad or roasted veggies alongside this pasta makes it both satisfying and balanced.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Add a splash of milk or water to loosen the sauce before microwaving or gently reheating on the stove.
- Freezer: Not recommended since cream sauces tend to separate and lose their silky texture after freezing.
If you want to meal prep, make the sauce and chicken in advance, but cook the pasta fresh before combining. This keeps everything tasting just right.
FAQ
Yes, but marinated artichokes have more flavor thanks to the oil and herbs. If using canned, add a squeeze of lemon juice and a little extra garlic for brightness.
Short pasta like penne or rigatoni works best because the ridges hold onto the sauce. That said, spaghetti or fettuccine still taste great if that’s what you have on hand.
Swap heavy cream for coconut milk and use a dairy-free Parmesan alternative. The flavor will still be rich, just with a subtle coconut undertone.
Yes! You can cook the chicken and make the sauce in advance. Just keep the pasta separate and combine right before serving to maintain the best texture.
Absolutely. Shred a store-bought rotisserie chicken and stir it in at the end for a faster version of the dish.
Add extra protein like shrimp, white beans, or even chickpeas. They’ll blend in seamlessly with the creamy sauce.
Final thoughts
Now it’s your turn to make this chicken artichoke pasta! Whether you keep it classic or try one of the fun variations, this dish is guaranteed to become a favorite.
Did you add a spicy kick with red pepper flakes? Or maybe brighten it up with a squeeze of lemon? I’d love to see your spin on it. Share your version in the comments or snap a photo and tag me on social so I can admire your delicious creation.
And don’t be surprised if this pasta sneaks into your weekly dinner rotation. It’s quick, flavorful, and feels just a little bit fancy. The perfect combo for modern comfort food.
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kcalA creamy and tangy pasta dish made with juicy chicken, marinated artichokes, and a lightened cream sauce. Perfect for a cozy yet elegant weeknight dinner.
Ingredients
½ chicken breast (about 100 g), sliced thin
½ cup marinated artichoke hearts, quartered
1 clove garlic, minced
½ tbsp olive oil
¼ cup half-and-half (instead of cream)
2 tbsp grated Parmesan cheese
2.5 oz pasta (about ¾ cup dry penne/rigatoni)
2.5 oz pasta (about ¾ cup dry penne/rigatoni)
Fresh parsley, chopped (for garnish)
Directions
- Bring a pot of salted water to a boil and cook pasta until al dente. Reserve a splash of pasta water before draining.
- Heat olive oil in a skillet and sear chicken slices until golden and cooked through. Remove and keep warm.
- In the same skillet, sauté garlic for 30 seconds, then add artichokes and cook for 2 minutes.
- Stir in half-and-half and Parmesan, simmer gently until smooth. Add pasta water if needed.
- Return chicken and drained pasta to skillet, toss until evenly coated.
- Garnish with parsley and extra Parmesan. Serve warm.
