Sophie Bennett
Chicken and artichoke is a versatile dish that can be adapted to suit a variety of tastes and dietary requirements. It can be made with simple, affordable ingredients, making it a great option for a quick and easy weeknight dinner. The dish can be made in one pot on the stovetop or baked in the oven, and it can be served with pasta, rice, or on its own. The chicken is typically coated in a creamy sauce made from mayonnaise, parmesan cheese, and garlic, giving it a rich flavor and golden crust. Spinach and mushrooms are also common additions to the recipe, providing extra nutrients and flavor.
| Characteristics | Values |
|---|---|
| Recipe Name | Spinach Artichoke Chicken Pasta |
| Website | Eating on a Dime |
| Creator | Carrie Barnard |
| Prep Time | 45 minutes |
| Ingredients | Chicken, spinach, artichoke hearts, penne pasta, olive oil, garlic, heavy cream, Parmesan cheese, salt, pepper |
| Instructions | Cook pasta, heat oil, add chicken, add garlic, add spinach and artichoke, add cream, add cheese and seasoning, toss with pasta |
| Difficulty | Easy |
| Number of Servings | 1 chicken breast |
| Calories | 481 kcal |
| Protein | 44.3 g |
| Fat | 29.8 g |
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What You'll Learn
Chicken Spinach Artichoke Pasta
Ingredients:
- 2 average-size chicken breasts or 1 large chicken breast (1.5 pounds of chicken in total)
- 1 tablespoon of cooking oil (olive oil is recommended)
- 1/2 teaspoon of salt, plus more for seasoning
- A pinch of red pepper flakes
- Ground black pepper
- 1 cup of heavy cream
- 1 tablespoon of butter
- 4 cloves of garlic, minced
- 1/2 cup of chicken broth
- 4 ounces of cream cheese
- 1/2 cup of sour cream
- 1 cup of milk
- 1/2 cup of grated Parmesan cheese, plus more to taste
- 4 ounces of spinach, roughly chopped
- 12 ounces of artichoke hearts, drained and roughly chopped
- 1 pound of pasta of your choice (penne, fusilli, or rotini work well)
Method:
Start by slicing each chicken breast horizontally to make it thinner. Season the chicken breasts generously with salt and pepper on both sides. Heat the cooking oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for about 5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and cut it into bite-sized pieces.
Next, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions, usually until it is al dente. Drain the pasta, return it to the pot, and toss it with a little oil to prevent sticking. Set the pasta aside.
In the same skillet used for the chicken, add the butter and garlic. Sauté the garlic for about a minute, then pour in the heavy cream and bring it to a boil. Whisk in the chicken broth, sour cream, and cream cheese, and continue to heat while whisking until the sauce is smooth and the cream cheese has melted.
Now, stir in the milk and Parmesan cheese, and heat until it comes to a low boil. Continue stirring for 2-3 minutes, or until the sauce has thickened. Add the spinach, a handful at a time, and stir until it is wilted. This should only take about a minute.
Finally, add the cooked pasta, chicken, and artichoke hearts to the skillet. Toss everything together until coated in the creamy sauce. Serve the Chicken Spinach Artichoke Pasta immediately while it is still hot.
Tips and Variations:
- For a lighter version, use half-and-half instead of heavy cream, or substitute it with milk.
- If you want to add a little heat to the dish, use pepper jack cheese instead of mozzarella.
- You can also use leftover cooked chicken, rotisserie chicken, or canned chicken if you have it on hand.
- Sun-dried tomatoes, Kalamata olives, mushrooms, and bell peppers are great additional ingredients to include if you want to add more vegetables to the dish.
- This recipe is very versatile, and you can use any short pasta shape you like. Penne, fusilli, rotini, farfalle, ziti, and even cheese ravioli would all work well.
- If you prefer a vegetarian version, simply omit the chicken and add more vegetables or mushrooms.
Enjoy your Chicken Spinach Artichoke Pasta! It is a hearty, flavorful, and indulgent meal that is perfect for a cozy night in.
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Artichoke Chicken with Rosemary, Mushrooms and Artichokes
Artichoke chicken is a versatile dish that can be adapted to suit your taste. This recipe for Artichoke Chicken with Rosemary, Mushrooms and Artichokes is a delicious and easy meal that can be prepared in about 45 minutes, making it perfect for a busy weeknight. Here is a step-by-step guide to help you create this mouth-watering dish.
Ingredients:
- Boneless, skinless chicken breasts or thighs
- Marinated artichoke hearts (jarred or homemade)
- Grated Parmesan cheese
- Mayonnaise
- Garlic cloves or garlic powder
- Italian seasoning, herbs de Provence, or fresh rosemary
- Optional: Fresh parsley for garnish
- Onion
- Chicken broth or stock
- All-purpose flour
- Mushrooms (jarred or fresh)
Instructions:
Preheat your oven to 350°F to 375°F. Grease a 13x9-inch baking dish with butter, oil, or non-stick cooking spray. Prepare the chicken by pounding the breasts or thighs to a uniform thickness of around 1 inch. This ensures even cooking and helps keep the chicken moist and juicy. Season the chicken generously with salt and pepper on both sides.
In a separate bowl, create the artichoke mixture by combining drained and chopped marinated artichoke hearts, grated Parmesan cheese, mayonnaise, garlic, and your choice of Italian seasoning, herbs de Provence, or fresh rosemary. You can also add some spinach to this mixture for an extra nutritional boost.
Place the seasoned chicken in the prepared baking dish. Generously spread the artichoke mixture over each piece of chicken, ensuring they are evenly coated. Sprinkle any remaining Parmesan cheese on top.
Bake the chicken for 25 to 35 minutes, or until it is cooked through. You'll know it's done when the juices run clear and the internal temperature reaches 165°F. The topping should be golden and bubbly.
While the chicken is baking, prepare the rosemary-infused sauce. In a large skillet, sauté onions until crisp-tender. Add the flour, rosemary, salt, and pepper, stirring until well blended. Pour in the chicken broth and bring the mixture to a boil. Cook until thickened and bubbly, which should take about two minutes.
Once the chicken is baked, remove it from the oven and spoon the savory rosemary sauce over each piece. Sprinkle with fresh parsley, if desired. Serve hot and enjoy the delicious combination of tender chicken, creamy artichokes, and aromatic rosemary sauce.
You can also serve this dish with a side of pasta, rice, or a fresh salad, and it makes for excellent leftovers. Feel free to add your own twist with additional spices, herbs, or ingredients like sun-dried tomatoes or bacon to make this Artichoke Chicken recipe your signature dish!
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Artichoke Chicken with Marinated Artichoke Hearts
To prepare, preheat your oven to 350-375°F. Grease a 13x9-inch baking dish with butter, oil, or non-stick cooking spray. Pound the chicken breasts or thighs to a 1-inch thickness to ensure even cooking. Season both sides of the chicken with seasoning salt, salt, and/or black pepper.
In a bowl, combine the marinated artichoke hearts with the parmesan cheese, mayonnaise, and garlic, and Italian seasoning or herbs de Provence. If using jarred artichoke hearts, be sure to pat them dry with a paper towel to remove any excess liquid before adding them to the bowl.
Spread the artichoke mixture generously over each piece of chicken, ensuring they are evenly coated. Sprinkle the remaining parmesan cheese on top.
Bake for 25-35 minutes, or until the chicken is cooked through (an internal temperature of 165°F) and the topping is golden and bubbly. Garnish with snipped fresh parsley if desired, and serve hot.
You can also add your own twist to this recipe by including additional spices and herbs, such as paprika, cayenne, coriander, thyme, or rosemary. For a healthier option, you can reduce the amount of mayonnaise or substitute it with sour cream.
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Spinach Artichoke Chicken Pasta Ingredients
Ingredients:
- Boneless, skinless chicken breasts
- Olive oil
- Salt and pepper for seasoning
- Minced garlic
- Artichoke hearts
- Spinach
- Heavy cream
- Parmesan cheese
- Pasta of your choice (penne, farfalle, rotini, fusilli, ziti, or cheese ravioli)
For a lighter version, you can substitute the heavy cream with half-and-half.
Optional Ingredients:
- Mozzarella cheese
- Red pepper flakes
- White wine or chicken stock
- Pasta water
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Artichoke Chicken with Mayonnaise and Parmesan Cheese
Artichoke chicken is a delicious and easy meal that can be prepared in about 45 minutes, making it perfect for a busy weeknight. The key to this recipe is pounding the chicken breasts to an even thickness before baking to ensure even cooking and moist, juicy chicken.
Ingredients:
- Boneless, skinless chicken breasts or thighs
- Marinated artichoke hearts (jarred)
- Grated parmesan cheese
- Mayonnaise
- Garlic cloves or garlic powder
- Italian seasoning or herbs de Provence
- Fresh parsley (optional)
Instructions:
Preheat your oven to 350°F-375°F. Grease a 13x9-inch baking dish with butter, oil, or non-stick cooking spray. Pound the chicken breasts or thighs to a thickness of around 1 inch for even cooking. Season both sides of the chicken with salt and black pepper.
In a medium bowl, combine the artichoke hearts, parmesan cheese, mayonnaise, and garlic. You can also add Italian seasoning or herbs de Provence to this mixture for extra flavor. Stir until well blended.
Spread the artichoke mixture generously over each piece of chicken, ensuring they are evenly coated. Sprinkle the remaining parmesan cheese on top.
Bake for 25-35 minutes, or until the chicken is cooked through (an internal temperature of 165°F) and the topping is golden and bubbly. Garnish with fresh parsley if desired, and serve hot.
Tips:
- Pat the artichoke hearts with a paper towel to remove excess liquid before mixing.
- Add extra spices and herbs to suit your taste, such as paprika, cayenne, coriander, thyme, or rosemary.
- For a healthier option, reduce the amount of mayonnaise or replace it with sour cream.
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Frequently asked questions
Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add chicken and cook for 5-7 minutes. Add minced garlic and cook for another minute. Stir in artichoke hearts and spinach. Cook until spinach wilts. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes. Add Parmesan cheese, salt and pepper and stir until melted. Toss in cooked pasta and stir to coat with the sauce.
Preheat the oven to 350°F-375°F. Grease a 13x9-inch baking dish. Pound chicken breasts or thighs to a 1-inch thickness. Season with salt and pepper on both sides. Spread the artichoke mixture over each chicken piece. Sprinkle over the remaining parmesan cheese. Bake for 25-35 minutes. Garnish with snipped fresh parsley.
Boneless, skinless chicken breasts or thighs, marinated artichoke hearts, grated parmesan cheese, mayonnaise, garlic cloves or garlic powder, Italian seasoning or herbs de Provence, and fresh parsley.
Artichoke chicken takes around 45 minutes to make, including prep time.
