Description
A creamy and flavorful Chicken Artichoke Pasta combining tender chicken, artichoke hearts, and baby spinach in a rich tomato and cream sauce, served over fettuccine and garnished with fresh basil and Parmesan cheese.
Ingredients
Units
Scale
Pasta
- 3/4 pound fettuccine pasta or your favorite pasta
Chicken
- 2 medium boneless chicken breasts, diced into bite-sized cubes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Sauce & Vegetables
- 1 (12-ounce) jar artichoke hearts in water, drained and quartered
- 4 cloves garlic, minced
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons fresh basil, chopped, plus more for garnish
- 1/2 to 3/4 cup heavy cream, plus more to taste
- 1/2 teaspoon granulated sugar, plus more to taste
- 1 cup chopped baby spinach leaves, packed
- Parmesan cheese for garnish
Instructions
- Cook Pasta: Cook the fettuccine according to package directions until al dente. Drain, then rinse under cold water to stop further cooking, and set aside.
- Season Chicken: In a bowl, toss the diced chicken breasts with olive oil, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper until evenly coated.
- Cook Chicken and Artichokes: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5 to 6 minutes. Add the quartered artichoke hearts and sauté for another 2 minutes. Remove the mixture from the skillet and set aside on a plate.
- Sauté Garlic and Make Sauce: Add more olive oil to the skillet and sauté the minced garlic for about 1 minute until fragrant. Stir in the crushed tomatoes and chopped basil, then bring the mixture to a light simmer and cook for about 2 minutes.
- Add Cream and Season: Pour in the heavy cream and bring the sauce to a gentle simmer. Season with salt and pepper to taste. Stir in the granulated sugar to balance the acidity of the tomatoes, adjusting quantity as needed.
- Combine and Finish: Return the cooked chicken and artichokes to the skillet. Add the cooked fettuccine and baby spinach leaves. Toss everything gently until well combined and coated evenly with the creamy sauce.
- Garnish and Serve: Garnish the pasta with additional chopped fresh basil and a generous sprinkle of Parmesan cheese. Serve immediately and enjoy your meal!
Notes
- Store leftovers in a sealed container in the refrigerator for up to 3-5 days.
- When reheating, add a splash of cream to loosen the sauce and maintain its creaminess.
- Substitutions and Variations: Use any type of pasta in place of fettuccine. Swap crushed tomatoes with marinara sauce. Include add-ins like mushrooms, bell peppers, or capers for extra flavor.
- Nutrition values provided are approximate per serving.
