Creamy Chicken Artichoke Pasta Recipe

I absolutely love this Creamy Chicken Artichoke Pasta Recipe because it’s the perfect comfort food that feels special enough for a weeknight dinner or casual weekend gathering. The combo of tender chicken, tangy artichokes, and that luscious creamy tomato sauce all tossed with pasta? It’s insanely satisfying and so easy to pull together.

When I first tried this recipe, I was blown away by how quickly it came together and how the flavors balanced perfectly without feeling too heavy. You’ll find that it’s great for meal prep too — leftovers taste just as amazing the next day, which always feels a bit like a win in my book!

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Ingredients You’ll Need

These ingredients work beautifully together to create a creamy, flavorful sauce that clings perfectly to your pasta while the chicken and artichokes add great texture and heartiness. When shopping, look for good-quality artichoke hearts packed in water for the best flavor and texture.

• Fettuccine pasta: I love fettuccine here because its wide shape catches the sauce nicely, but feel free to use your favorite pasta shape.
• Boneless chicken breasts: Diced into bite-sized cubes for quick cooking and easy bites.
• Italian seasoning: Adds a lovely herbaceous note — if you don’t have a blend, a mix of oregano, thyme, and basil works too.
• Salt and pepper: Simple but essential to bring all the flavors out.
• Olive oil: For searing the chicken and sautéing garlic, a good quality oil makes a difference.
• Artichoke hearts: Make sure to drain and quarter them; they bring a subtle tang and softness that balance the creamy sauce.
• Garlic: Fresh minced garlic adds that irresistible aroma and depth.
• Crushed tomatoes: Gives the sauce a rich, velvety base with natural sweetness and acidity.
• Fresh basil: Chopped generously to brighten up the sauce and garnish.
• Heavy cream: The secret to that luscious, silky texture — start with less, then add more if you want it creamier.
• Granulated sugar: Just a pinch to balance the acidity of tomatoes; trust me, it’s worth it!
• Baby spinach: Adds a fresh pop of green and nutrients without overpowering the dish.
• Parmesan cheese: For garnish — I always use freshly grated for the best flavor.

Variations

I love playing around with this Creamy Chicken Artichoke Pasta Recipe — it’s so versatile. Depending on what I have on hand or my mood, I tweak it to keep things interesting without losing that creamy, comforting vibe.

• Add some mushrooms: I sometimes toss in sliced cremini mushrooms with the chicken for extra earthiness — my family loves the depth it adds.
• Bell peppers: For a pop of color and crunch, sautéed bell peppers work beautifully in this dish.
• Capers: If you want a burst of briny flavor to punch up the artichokes, capers are a great choice.
• Dairy-free option: Swap the heavy cream for canned coconut milk or a plant-based cream to keep it creamy without dairy, and it still tastes fabulous.

How to Make Creamy Chicken Artichoke Pasta Recipe

Step 1: Cook the pasta just right

Bring a large pot of salted water to a boil and cook your fettuccine according to the package directions until it’s al dente — you want a little bit of bite because it’ll continue cooking slightly when mixed with the sauce. Right after draining, I always run the pasta under cold water to stop the cooking process and prevent it from sticking together. Set it aside while you prep the rest.

Step 2: Season and cook the chicken

In a bowl, toss the cubed chicken with olive oil, Italian seasoning, salt, and pepper. Heat a large skillet over medium heat with a few drizzles of olive oil, then add the chicken. Cook it for about 5-6 minutes until it’s golden and cooked through in the center. Don’t rush this — you want a nice sear that adds flavor and texture. Then add the quartered artichokes to the skillet and sauté an additional 2 minutes so the flavors start melding. Remove both to a plate and set aside.

Step 3: Build the creamy tomato sauce

In the same skillet, add a bit more olive oil, then sauté the minced garlic for just about 1 minute until fragrant — be careful not to burn it! Pour in the crushed tomatoes and chopped basil, letting the sauce simmer gently for a few minutes to let the flavors shine. Now stir in the heavy cream and bring the sauce back to a light simmer. Season with salt and pepper, then add a pinch of sugar to balance that bright tomato acidity. Taste and adjust to your liking — this little step really elevated the sauce in my experience.

Step 4: Combine everything and finish the dish

Return the chicken and artichokes to the skillet, then add the cooked pasta along with the baby spinach. Toss everything carefully so the pasta gets coated in that creamy sauce and the spinach wilts just slightly. This step feels so rewarding because the colors and textures come alive right before your eyes — plus, you’ll love how it tastes!

Step 5: Garnish and enjoy!

Serve hot with a generous sprinkle of fresh basil and plenty of freshly grated Parmesan cheese. I never skimp on the cheese — it adds that perfect salty kick and completes the dish beautifully. Grab a fork and dig in!

How to Serve Creamy Chicken Artichoke Pasta Recipe

Garnishes

I love topping this pasta with extra fresh basil leaves and a generous shaving or sprinkle of Parmesan cheese. Sometimes, I throw on a little crushed red pepper flakes for a subtle kick, especially if my family’s in the mood for spice.

Side Dishes

To round out the meal, I often serve a simple mixed green salad with a light vinaigrette and some crusty garlic bread on the side. The freshness and crunch perfectly complement the creamy richness of the pasta.

Creative Ways to Present

For special dinners, I like to plate the pasta twirled neatly on the plate, topped with a sprig of basil and Parmesan curls. A drizzle of good olive oil around the edge adds a restaurant-level finish that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge. I find they keep really well for about 3-5 days, and the flavors actually deepen overnight.

Freezing

I haven’t personally frozen this pasta, but if you want to, I recommend freezing the sauce and cooked chicken separately from the pasta to avoid mushiness. Then just combine and warm up when ready to serve.

Reheating

When reheating leftovers, I always add a splash of heavy cream or milk and gently warm in a skillet over low heat to bring back that creamy texture. Microwaving works too, just be sure to stir occasionally to avoid drying out.

FAQs

Final Thoughts

This Creamy Chicken Artichoke Pasta Recipe has become one of my go-to dishes for when I want something cozy but still impressive without tons of fuss. It’s hearty and comforting, yet fresh enough to feel balanced. I truly hope you give it a try — I’m confident it’ll become a favorite on your menu just like it did for me and my family!

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