Artichoke Chicken Pasta

This Artichoke Chicken Pasta is a creamy blend of chicken, artichoke hearts, and creamy pesto pasta. With a touch of shredded Parmesan and fresh basil, every bite is a perfect balance that will leave you wanting more.

 

 

I am always looking for fast, easy, balanced meals that my whole family can enjoy. 

After long days running around doing all the things that need to be done, sometimes I am just done. I want good food that is an easy meal that someone else will make.

That is where this artichoke pasta comes in. It is a great recipe that comes together in just 30 minutes which is the best thing on busy weeknights. 

I can start with nothing and end up with a restaurant quality family favorite dish that even my picky eaters enjoy.

And it is so simple that sometimes my children will make it for me. In just a few basic steps, you have an easy dinner that everyone enjoys.

If you have never made chicken pesto pasta with artichokes, you are in for a treat. It has all the sharp, creamy, tangy, nutty flavors you crave all in one place. 

Once you try it, this creamy chicken artichoke pasta recipe will quickly go on your list of elegant yet fast and perfect meals you can serve to anyone, anytime of the year!

 

 

What ingredients are in Artichoke Chicken Pasta?

• Chicken Breasts: protein-packed chicken is the star of the dish.
• Olive Oil: use this to brown the chicken and give a rich flavor to the chicken pesto artichoke pasta.
• Penne Pasta: this pasta shape holds the creamy sauce beautifully.
• Pesto: Bursting with basil, garlic, nuts, and cheese, pesto brings a lively flavor to the sauce.
• Light Cream: gives you perfect creaminess without weighing it down like heavy cream can do
• Quartered Artichoke Hearts: a can of artichoke hearts adds a tangy and nutty taste.
• Shredded Parmesan Cheese: this melts into the sauce, giving you a nutty and salty kick.
• Basil: thinly sliced basil is the perfect fresh garnish you will want to eat.
• Salt: this brings out the flavor of all the other ingredients in the pesto artichoke chicken, balancing them together
• Black Pepper: adds a deep earthy note and has ingredients that help you body absorb nutrients from everything else in the dish

Pro Tips: 

• Save the artichoke liquid: Drain your marinated artichoke hearts, but save the liquid. Use it as a marinade, salad dressing, or use it to cook the chicken breasts in. It already has the flavor you are mixing into the dish, and the oils are perfect to use again.
• Add sun-dried tomatoes: these are a great garnish that adds flavor to cut through the creamy sauce.

 

 

How to Make Artichoke Chicken Pasta:

1. Cook pasta.
2. While pasta cooks, Cook chicken in olive oil over medium-high heat until golden brown.
3. Mix cooked pasta with pesto and light cream in a large skillet over medium heat.
4. Add pieces of chicken and artichoke hearts to the pasta mixture.
5. Stir in shredded Parmesan until melted.
6. Top with julienned basil, and season with salt and pepper.
7. Serve and enjoy!

Pro Tips

• Stronger Flavor: Marinate the chicken in pesto for an hour before cooking to intensify the taste.
• Al dente Pasta: Slightly undercook the pasta, as it will continue cooking in the sauce, giving you a perfect texture in your artichoke pesto chicken dish.
• Speed it up: For a faster dinner, use leftover rotisserie chicken. You can still toast it in a skillet to get it golden brown, but this juicy chicken is already cooked!

 

 

How to Store Leftover Artichoke Pesto Pasta:

Store leftover artichoke pasta in an airtight container and refrigerate for up to 3 days. 

When you are ready to serve this pesto chicken recipe again, reheat it gently on the stove top or in the microwave. Be sure to add a splash of cream to bring back the creamy consistency.

Can You Freeze Artichoke Chicken Pasta?

While it is possible to freeze anything, we do not recommend freezing this chicken pesto pasta recipe. Creamy dishes always have a different texture when they are thawed. 

You can freeze each part separately and put it all together later. Freeze the cooked chicken, pesto, artichoke, and cheese and when you are ready to make it, cook fresh pasta, and make the sauce. That gives you a better chicken artichoke pesto pasta flavor and texture even though some ingredients were frozen.

 

 

Is Artichoke Pasta Healthy?

Only you can decide if artichoke pesto pasta fits in your healthy lifestyle. I like to eat this in my life. This dish has a balance of protein, carbs, and healthy fats. 

If you are paying attention to your macros, use whole wheat pasta and use less cream or a dairy-free alternative like coconut cream, though that will change the flavor to a coconut pesto. 

A lot of focused meal plans avoid any dish with cream, but this chicken pesto recipe is also delicious without it.

Is Artichoke Chicken Pasta gluten free?

Creamy Pesto Pasta can be made gluten free if you use gluten free penne noodles. Every other ingredient is naturally gluten free. So if you have a gluten free penne you like, use that to make this a gluten free dish.

 

 

What to Serve with Artichoke Chicken Pasta:

I’m all for serving this creamy artichoke pasta with a Salad.  A few of my favorite salads are: Farro Salad, Green Salad with Blueberries, Easy Greek Salad or Power Greens Salad.   I also feel like you could get away with a really tasty bread side dish for this recipe too!  Some of our favorite side dish breads are: Four Cheese Garlic Bread, Easy Dinner Rolls and Ice Box Rolls.

Can You Eat Chicken Pasta Cold?

Yes, you can eat cold artichoke chicken pasta. I prefer it warm, but served cold it is a convenient option for on-the-go lunches.

 

 

Additional Artichoke Recipes You’ll Love…

• Spinach Pepper Quiche
• Spinach and Artichoke Dip
• Chicken Artichoke Pizza
• Roasted Garlic Spinach Artichoke Dip

This artichoke chicken pasta tastes like a combination of the best spinach artichoke dip you have ever had with pasta and chicken to make it a whole meal. It is perfectly delicious, fast, and the perfect meal anytime you need one.

 

Originally Posted: June 12, 2016

Photos & Text Updated: January 31, 2024

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