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 -
  • Uses just a handful of simple ingredients
  • Ready in thirty minutes from start to finish
  • High in protein and filling for the whole family
  • Crowd-pleaser even for picky eaters
02 -
  • Packed with protein and fiber for a balanced meal
  • A fantastic recipe to use up leftover cooked chicken
  • Tastes just as good using gluten-free or whole wheat pasta
03 -
  • Always salt your pasta water well for better flavor throughout the dish
  • Finish cooking the pasta in the sauce for extra flavor absorption
  • Never add Parmesan too early or over high heat to keep the sauce from splitting
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