Artichoke Chicken Pasta with Lemon Cream Sauce
Artichoke Chicken Pasta is a rich and creamy skillet pasta dish with browned chicken, artichoke hearts, garlic, parmesan cheese and a squeeze of lemon. It’s an easy recipe that takes just over 30 minutes to prepare from scratch. Pair it with a simple green salad or your favorite veggies as a midweek meal the whole family will enjoy.
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Artichoke pasta with chicken has penne, browned chicken pieces, canned artichoke hearts and a garlic parmesan cream sauce. The mild flavors of the chicken and artichokes contrast so well with the cream and zesty lemon for a well-balanced main dish.
Another dish with similar flavors is this Chicken Alfredo Garlic Bread. You might also like to make your own Alfredo Sauce. Got extra artichokes? Baked Spinach and Artichoke Dip is a delicious way of using them up!
Why This Artichoke Pasta with Chicken Recipe Works
- Creamy and satisfying: Chicken, pasta and cream sauce make this a full dinner, not a small side pasta.
- Simple prep: The chicken is cut before cooking and the artichokes are canned, so prep work is minimal.
- No oven needed: The chicken, sauce and pasta all finish on the stovetop so there’s no need to bake it.
- Makes tasty leftovers: Any leftovers are just as good the following day.
What are Artichoke Hearts?
Artichoke hearts are the soft inner part of an artichoke, which is an unopened thistle flower bud. They have a mild, slightly earthy flavor and a tender texture. You can buy them canned, jarred or frozen, which makes them much easier to use than trimming whole artichokes.
Creamy Artichoke Pasta Recipe Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Pasta: I like to use penne for this recipe, but you can use another pasta shape if you prefer.
- Chicken breast: Cut boneless skinless chicken into bite-sized pieces.
- Italian seasoning: Adds herby flavor to the chicken.
- Garlic: To season the sauce. I recommend using fresh garlic instead of the minced kind in a tube, for the freshest flavor.
- Artichoke hearts: Use canned artichoke hearts, drained and chopped. One of the main flavors in the dish.
- Chicken broth and heavy cream: These make the base of the sauce, giving it meaty flavor and a creamy texture.
- Parmesan cheese: Make sure you stir it in off the heat so it melts into the cream.
- Lemon juice: Add it near the end for acidity. I always use freshly squeezed lemon for the best flavor.
- Red pepper flakes: Use them if you want mild heat, skip them if not.
- Parsley: An optional garnish for a pop of color.
Substitutions and Variations
Try chicken thighs: Boneless skinless thighs can replace chicken breast if you prefer those.
Different pasta: Choose another pasta shape if you don’t have penne. Long pasta like fettuccine or pasta shapes such as rigatoni or ziti would work.
Baby spinach: Stir it into the sauce near the end until wilted for a pop of green and added nutrients.
No red pepper: Skip the red pepper flakes for a milder finish.
Bolder lemon taste: Add a little zest with the lemon juice for more citrus.
Half and Half: Swap it for cream for a lighter, thinner sauce.
How to Make Artichoke and Chicken Pasta (Step-by-Step Directions)
STEP 1: Cook the pasta until al dente. Drain it and set it aside.
STEP 2: Season the chicken with salt, pepper and Italian seasoning.
STEP 3: Brown the chicken in olive oil until cooked through.
STEP 4: Add garlic to the same skillet. Stir in the artichoke hearts.
STEP 5: Pour in chicken broth and scrape the bottom of the skillet. Stir in the cream and bring the sauce to a gentle simmer.
STEP 6: Move the skillet off the burner. Stir in parmesan, lemon juice and red pepper flakes if using.
STEP 7: Add the chicken and pasta back to the skillet, and toss until coated. Add parsley before serving if liked.
Tips for Making Chicken Artichoke Hearts Pasta
- Dry the chicken: Pat the chicken pieces with a paper towel before seasoning so they brown better in the skillet.
- Lower the heat: Take the skillet off the burner before adding parmesan because direct heat can make the cheese clump.
- Reserve pasta water: A splash can loosen the sauce if it tightens before serving. I didn’t need to use this, but you might.
- Drain artichokes well: Extra canning liquid can thin the cream sauce and make it watery.
- Taste before salting again: Broth and parmesan both add salt and brands do vary, so it’s best to check the sauce near the end.
Common Mistakes to Avoid When Making Artichoke Chicken Pasta
- Crowding the skillet: Too much chicken in the pan makes it steam before it browns.
- Boiling the cream hard: A hard boil will reduce the sauce too fast.
- Using marinated artichokes: Marinated artichokes add oil and vinegar to the cream sauce.
- Rinsing the pasta: Rinsed pasta loses surface starch that helps sauce cling.
- Letting pasta sit dry too long: Toss it with the sauce soon after draining so it doesn’t stick together.
How to Store
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce as it sits.
- Freezing: I wouldn’t freeze this pasta. Cream sauce can split and cooked pasta can be mushy after thawing.
- Reheating: Warm leftovers in a skillet over low heat with a splash of broth, cream or milk if it’s thickened up. Stir gently until heated through.
Serving Suggestions
Enjoy this artichoke chicken pasta with Green Beans Amandine or Oven-Roasted Vegetables. My Cucumber Dill Salad would also give a tasty contrast, or you might prefer Caprese Salad with all those wonderful juicy tomatoes.
Frequently Asked Questions
Only a little if you use the red pepper flakes. You can opt to leave them out for a milder sauce.
Parmesan melts more smoothly when the skillet isn’t sitting over direct heat because high heat can make the cheese clump.
No. Plain canned artichokes are better. Marinated artichokes add oil, vinegar and extra seasoning to the sauce which might throw the flavor balance off.
Artichoke Chicken Pasta
Equipment
Ingredients
- 1 ½ pounds chicken breast boneless and skinless, cut into bite-sized pieces
- 12 ounces penne or fettuccine
- 1 tablespoon lemon juice fresh if possible
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- ¾ cup parmesan cheese freshly grated
- 1 can artichoke hearts 14-ounce, drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Extras
- ½ teaspoon red pepper flakes or to taste
- 2 tablespoons parsley chopped
Instructions
Prepare the Pasta
- Cook the pasta following the directions on the package, then drain.
Cook the Chicken
- Season your chicken with salt, black pepper and Italian seasoning.
- Heat the oil in a large skillet and cook the chicken over a medium-high heat for 6 to 8 minutes on each side, or until cooked through and golden.
- Remove the chicken and let it cool.
Make the Sauce
- Turn the heat down and add the garlic to the same skillet the chicken cooked in.
- Cook for about 30 seconds until fragrant.
- Add the artichoke hearts and cook for 2 or 3 minutes.
- Add the chicken broth and scrape up the browned bits from the skillet.
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Stir in parmesan cheese and cook, stirring, until slightly thickened.
- Add red pepper flakes if using, and the lemon juice.
Add the Chicken and Pasta Back
- Return the chicken and drained pasta to the pan.
- Toss well and cook gently until everything is heated through.
- Serve immediately, sprinkled with fresh parsley if liked.
Notes
- Serving size: This recipe should serve 6 people if paired with side dishes, or 4 to 5 if not.
- Chop artichokes: I find smaller pieces spread through the pasta more evenly.
- Add parsley last: Fresh parsley wilts if it sits in the hot sauce too long. I always sprinkle it on right before serving.
Nutrition Information
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