Creamy Chicken Artichoke Pasta (Print Version)
Tender chicken, artichokes, and creamy sauce envelop fusilli for a savory main ready in half an hour.
# What You’ll Need:
→ Pasta & Protein
01 -
10.5 ounces fusilli pasta
02 -
2 cups diced chicken breast
03 -
1 cup chopped artichoke hearts
→ Sauce
04 -
1/2 cup heavy cream
05 -
2 garlic cloves, minced
06 -
1/2 cup freshly grated Parmesan cheese
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to package instructions. Drain and set aside.
02 -
Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sauté minced garlic until fragrant. Add diced chicken and cook until golden and cooked through, then incorporate chopped artichoke hearts and cook for 2 minutes.
03 -
Reduce heat to medium-low. Pour in heavy cream and stir in grated Parmesan cheese. Simmer for 3-4 minutes until the sauce slightly thickens.
04 -
Gently fold in the cooked fusilli and toss until pasta is evenly coated with sauce. Serve immediately, garnished with additional Parmesan if desired.
# Additional Tips:
01 -
Canned or marinated artichokes offer convenience and enhance flavor.