Unbelievably delicious and surprisingly simple, this chicken artichoke pasta will become your go-to comfort food dish that impresses everyone at the table. Using pantry staples and fresh ingredients, it comes together faster than you can say “seconds please!”
Why This Recipe Works
- The combination of tender chicken, briny artichokes, and creamy sauce creates a perfect balance of flavors and textures that will have you coming back for more
- Using both cream cheese and Parmesan creates a luxurious, velvety sauce that clings beautifully to every strand of pasta without being overly heavy
- The one-pan method means less cleanup and more flavor development as the chicken and aromatics build a delicious foundation for the sauce
- Artichoke hearts add a sophisticated touch while providing fiber and nutrients, making this feel fancy without the fuss
- This recipe is incredibly versatile – perfect for busy weeknights yet elegant enough for company with simple ingredient swaps
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces fettuccine pasta
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 4 ounces cream cheese, softened and cubed
- 1 cup grated Parmesan cheese, plus extra for serving
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Equipment Needed
- Large skillet or Dutch oven
- Large pot for boiling pasta
- Colander
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater for Parmesan cheese
- Tongs for serving
Instructions
Prepare Your Ingredients and Start Cooking
Before you begin cooking, take about 10 minutes to properly prep all your ingredients. Cube the chicken breasts into uniform 1-inch pieces, which will ensure even cooking. Mince the garlic cloves until they’re finely chopped – you want about 1 tablespoon total. Dice the onion into small pieces, about 1/4-inch dice. Drain the artichoke hearts and quarter them if they’re not already prepared. Measure out your chicken broth, heavy cream, and have your cheeses ready to go. This mise en place will make the cooking process smooth and enjoyable rather than stressful. Having everything measured and within reach means you won’t be scrambling mid-recipe!
Cook the Pasta to Perfect Al Dente
Bring a large pot of generously salted water to a rolling boil – you want the water to taste like the sea, which seasons the pasta from within. Add the fettuccine and cook according to package directions, but check for doneness 2 minutes early. You want the pasta to be al dente, meaning it still has a slight bite to it, since it will continue cooking in the sauce later. Drain the pasta in a colander, reserving about 1 cup of the starchy pasta water – this liquid gold will help emulsify and thin your sauce to the perfect consistency. Do not rinse the pasta, as the starch helps the sauce cling better. Tip: Always salt your pasta water generously – it’s your only chance to season the pasta itself!
Sear the Chicken to Golden Perfection
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering but not smoking. Pat the chicken cubes completely dry with paper towels – this is crucial for getting that beautiful golden sear rather than steaming the chicken. Season the chicken generously with salt and pepper on all sides. Carefully add the chicken to the hot skillet in a single layer, making sure not to overcrowd the pan. Cook without moving for 3-4 minutes until a golden-brown crust forms on the bottom. Flip each piece and cook for another 3-4 minutes until cooked through. The internal temperature should reach 165°F when checked with an instant-read thermometer. Remove the chicken from the skillet and set aside.
Build the Flavor Foundation with Aromatics
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the same skillet. Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Add the minced garlic and cook for just 30 seconds until fragrant – be careful not to burn it, as burnt garlic becomes bitter. Sprinkle in the dried Italian seasoning and red pepper flakes if using, toasting them for about 30 seconds to release their oils and maximize flavor. This step builds layers of flavor that will infuse throughout the entire dish. The onions should be soft and slightly golden around the edges, not browned.
Create the Luxurious Cream Sauce
Pour in the chicken broth, using your wooden spoon to scrape up all the delicious browned bits from the bottom of the pan – this is called deglazing and adds incredible depth of flavor. Bring the broth to a simmer and let it reduce slightly for about 3 minutes. Reduce the heat to low and add the cubed cream cheese, whisking constantly until it’s completely melted and smooth. Slowly pour in the heavy cream while continuing to whisk. Add 3/4 cup of the grated Parmesan cheese, stirring until melted and incorporated. The sauce should be smooth, creamy, and coat the back of a spoon. If it seems too thick, add a splash of the reserved pasta water to thin it slightly.
Combine Everything for the Final Dish
Finish and Serve Your Masterpiece
Remove the skillet from the heat and stir in half of the chopped fresh parsley. Divide the pasta among serving bowls or plates. Garnish with the remaining parsley and extra grated Parmesan cheese. Serve immediately while hot and creamy. For the best experience, use warm bowls to keep everything hot longer. This dish pairs beautifully with a simple green salad and crusty bread to soak up every last drop of that incredible sauce. Tip: Always serve pasta immediately after combining with sauce to maintain the perfect texture and temperature!
Tips and Tricks
For the most flavorful results, consider marinating your chicken for 30 minutes before cooking. A simple marinade of olive oil, lemon juice, garlic, and herbs will infuse the chicken with extra flavor that shines through in the final dish. If you have time, let the chicken sit in this mixture in the refrigerator before cubing and cooking. When working with artichokes, make sure to thoroughly drain them and even pat them dry with paper towels to prevent watering down your beautiful creamy sauce. The canned variety works perfectly here, but if you’re feeling ambitious, fresh artichokes can be steamed and used instead – though they require significantly more prep work.
Regarding cheese selection, always grate your own Parmesan from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly into sauces. A microplane grater will give you beautifully fluffy Parmesan that incorporates seamlessly. For the cream cheese, make sure it’s properly softened at room temperature for at least 30 minutes before using – this prevents lumps in your sauce. If you forget to soften it, you can microwave it for 15-second intervals until spreadable but not melted.
Pasta water is your secret weapon in this recipe. The starchy water helps emulsify the fats in the cream and cheese, creating a silky smooth sauce that clings to every strand of pasta. Always reserve at least a cup before draining, and add it gradually until you achieve the perfect consistency. If you accidentally add too much liquid, let the sauce simmer for a few extra minutes to reduce and thicken naturally. For an extra flavor boost, you can substitute some of the chicken broth with white wine – about 1/2 cup of dry white wine added after the onions and reduced by half before adding the broth.
Storage and reheating are important considerations. This pasta is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to help restore the creamy texture, as the pasta will continue to absorb liquid. Reheat gently on the stove over low heat, stirring frequently. Avoid microwaving if possible, as it can make the sauce separate and the pasta mushy. This dish doesn’t freeze well due to the dairy content, which can separate upon thawing.
For perfect pasta every time, use a timer and taste test frequently as you approach the end of the cooking time. The pasta should be tender but still have a slight resistance when bitten – this is the true meaning of al dente. Remember that pasta continues to cook slightly even after draining, especially when added to a hot sauce. If you’re serving for company, you can prepare components ahead of time: cook the chicken, make the sauce base, and have everything prepped so you just need to combine and heat through before serving.
Recipe Variations
- For a seafood twist, substitute the chicken with 1 pound of large shrimp or scallops. Cook the seafood for just 2-3 minutes per side until opaque and add it at the very end to prevent overcooking. The briny sweetness of seafood pairs beautifully with the artichokes and creamy sauce. You could also use a combination of shrimp and scallops for surf and turf elegance.
- Create a vegetarian version by omitting the chicken and adding 2 cups of sliced mushrooms sautéed until golden brown. You can also include sun-dried tomatoes for extra umami flavor and color. Use vegetable broth instead of chicken broth to keep it completely vegetarian. This variation is hearty enough to satisfy even the meat-lovers at your table.
- For a lighter option, replace the heavy cream with half-and-half or whole milk mixed with 1 tablespoon of cornstarch to help thicken the sauce. You can also use reduced-fat cream cheese, though the sauce may be slightly less rich. Increase the Parmesan cheese to maintain creaminess without all the calories.
- Experiment with different pasta shapes – penne, rigatoni, or farfalle all work wonderfully with this chunky sauce. The ridges on penne help capture the sauce, while larger shapes like rigatoni provide substantial bites. Whole wheat or gluten-free pasta can be substituted if dietary needs require.
- Add extra vegetables like spinach (wilted in at the end), roasted red peppers, or asparagus pieces. For spinach, simply stir in 4 cups of fresh leaves during the last 2 minutes of cooking until wilted. Roasted red peppers add sweetness and color, while asparagus provides fresh crunch and seasonal appeal.
Frequently Asked Questions
Can I use frozen artichokes instead of canned?
Absolutely! Frozen artichoke hearts work beautifully in this recipe and many people prefer them for their fresher flavor and firmer texture. Thaw them completely and pat dry before using to prevent excess moisture in your sauce. You’ll need about 14 ounces of frozen artichokes, which is typically one standard package. The cooking time remains the same, and they’ll absorb the creamy sauce wonderfully while maintaining a pleasant texture that doesn’t become mushy like sometimes happens with canned varieties.
How can I prevent my cream sauce from curdling?
The key to preventing curdling is controlling the temperature and incorporating ingredients properly. Always use room temperature cream cheese and add it to the sauce over low heat, whisking constantly until completely smooth before increasing the temperature. Avoid boiling the sauce once dairy is added – maintain a gentle simmer at most. If your sauce does curdle slightly, you can often rescue it by removing it from heat and whisking in a tablespoon of cold butter or a splash of cream. The starch from the pasta water also helps stabilize the emulsion.
What’s the best way to reheat leftovers without drying out?
Reheating creamy pasta requires gentle heat and additional moisture. Place leftovers in a skillet over low heat with a splash of milk, cream, or even chicken broth. Cover and heat slowly, stirring occasionally until warmed through. You can also reheat in the microwave using 50% power in 30-second intervals, stirring between each and adding liquid as needed. The pasta will have absorbed much of the sauce, so additional liquid is essential to restore the creamy consistency. Avoid high heat which can cause separation.
Can I make this dish ahead of time for a party?
You can prepare components ahead of time but I don’t recommend combining everything until just before serving. Cook the chicken and store separately, make the sauce base (without final cream and cheese), and keep pasta tossed with a little oil to prevent sticking. About 15 minutes before serving, gently reheat the sauce, add the final dairy ingredients, then combine with warmed chicken and pasta. This approach maintains the best texture and prevents the pasta from becoming mushy or the sauce from breaking.
What wine would pair well with this pasta dish?
This rich, creamy pasta pairs beautifully with white wines that have good acidity to cut through the richness. A California Chardonnay with balanced oak and citrus notes works wonderfully, or try an Italian Pinot Grigio for a lighter option. If you prefer red wine, choose something light-bodied like a Pinot Noir that won’t overwhelm the delicate flavors. For non-alcoholic options, sparkling water with lemon or a tart cranberry spritzer provides the acidity needed to balance the dish’s creaminess.
Summary
This creamy chicken artichoke pasta combines tender chicken, briny artichokes, and luxurious sauce for a restaurant-quality meal that comes together in about 30 minutes. Perfect for weeknights or entertaining, it’s sure to become a family favorite.
