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Artichoke Chicken Pasta

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 6 ounces uncooked fettuccine
  • 2 teaspoons all-purpose flour
  • 1/3 cup dry white wine or broth
  • 1/4 cup reduced-sodium chicken broth
  • 3 teaspoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 can (14 ounces) water-packed artichoke hearts, drained and halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon shredded Parmesan cheese

Directions

  • Cook fettuccine according to package directions; drain.
  • Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.
  • In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  • Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.
Nutrition Facts
2 cups: 378 calories, 8g fat (2g saturated fat), 64mg cholesterol, 668mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

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Reviews

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Average Rating:
  • Rebecca
    Oct 2, 2019

    I made this last night. The sauce was thin and not very flavorful, and there was a very small amount of vegetables in my opinion. If I were to make this again I'd double the sauce, or maybe make a regular roux, and double or triple the vegetables. They definitely got lost in the pasta.

  • Sharyn
    Aug 15, 2019

    This is one of my all time favorite recipes. I make it in big batches, portion it out, and freeze them for lunches. I just leave the Parmesan out and add it in after i reheat it. Also Weight Watchers friendly!

  • Silvia
    Jan 7, 2019

    The Beauty of this recipe is that it is delicious as as, but also so adaptable to different tastes. My family absolutely loved it as it is, but I can certainly see possibilities to make many many other delicious dishes. Thank you for the inspiration.

  • redgirl4634
    Apr 27, 2018

    This was pretty good. I added yellow squash and diced roasted red peppers instead of the tomatoes. I also had half a lemon in the fridge that I squeezed over everything right before serving and sprinkled on some Parmesan cheese.

  • lynnwright
    Oct 3, 2017

    Both hubby and I really enjoyed my adjustments to this awesome recipe. I used spaghetti squash spaghetti in place of the fettuccine because my husband is allergic to wheat and I'm allergic to his gluten-free pasta, and it's a healthier choice. I had a bit of broth to use up so I used all of it, which was about 3/4 cup.Because of the allergies, I used tapioca flour (starch) but it doesn't act quite the same as flour or cornstarch so I heated the broth while I started the veggies. I started with the broccoli, then added sliced and quartered cucumber instead of mushrooms, garlic and artichoke hearts. When the broth was really hot, I combined 1 tablespoon of tapioca with about 1/2 tablespoon of water then added that mixture to the broth and stirred a bit. It thickens within a few seconds. Then I added the seasonings, tomatoes and thickened broth to the veggies. I arranged the chicken, , which I had lightly coated with "Johnnies Garlic Spread and Seasoning" and baked in the oven, over the top of the other ingredients. I, like others, used more veggies because they're so yummy. and I also used more oregano. It tasted amazing and so full of flavor from fresh home grown veggies. I was enjoying the aroma so much I actually forgot the cheese. I might try to remember next time. Also look forward to trying with butternut squash or sweet potato fettuccine. Definitely a keeper! Thanks for this great recipe. :)

  • afoth73
    Sep 6, 2017

    My family loved this dish! My husband had a great idea of substituting sun dried tomatoes for the cherry tomatoes. I'm going to try it next time!

  • xlsalbums
    Oct 16, 2016

    It could use a little more 'sauce'. I would probably add more tomatoes for color as well.

  • luann8190
    Sep 5, 2016

    Delicious!

  • lcp
    Mar 20, 2016

    I prepared the recipe with no variations. I used a good Chardonnay wine. The dish tasted fine, but was very bland.

  • Beema
    Mar 13, 2016

    I always try to read the reviews before trying a new recipe, and I am glad I did... I totally omitted the tomatoes. This was easy to cut down to serve just two. The artichokes I used were the marinated variety, and I think that added more flavor. I can see this recipe being good with shrimp as well as the chicken it calls for. As a field editor, I am happy to give this recipe four stars.