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Artichoke Chicken Pasta Recipe

Artichoke Chicken Pasta Recipe

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. YIELD:4 servings


  • 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


  • 1. Cook fettuccine according to package directions; drain.
  • 2. Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large nonstick 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.
  • 3. 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 1-2 minutes or until thickened.
  • 4. Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese. Yield: 4 servings.

Nutritional 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.

Reviews for Artichoke Chicken Pasta

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xlsalbums User ID: 5254917 255485
Reviewed Oct. 16, 2016

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

luann8190 User ID: 6756458 253698
Reviewed Sep. 5, 2016


lcp User ID: 175821 245706
Reviewed 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 User ID: 446601 245365
Reviewed 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."

JoanieK53 User ID: 8355717 244159
Reviewed Feb. 20, 2016

"Didn't like the tomatoes in the dish as the skins peeled off. Next time will try can of diced tomatoes with roasted garlic or Italian herbs or roasted red bell peppers. I liked the review using cream of chicken soup with herbs. Will be trying that."

Kimberly Hines User ID: 1929928 239276
Reviewed Dec. 12, 2015

"It's an excellent dish. I add more veggies than called for just because it's easy to do. I don't understand why it calls for the tomatoes to be added so early - they just turn to mush. Otherwise, super tasty and satisfying."

MaggieWB User ID: 4951050 235925
Reviewed Oct. 29, 2015

"I used spinach fertilize and increased the vegetables. It was delicious and healthy. Thank you for the recipe."

ipperwash67 User ID: 3730031 231930
Reviewed Aug. 28, 2015

"This is a wonderful tasty recipe.. I didn't have enough chicken broth so added two cans of cream of chicken with herbs soup. Awesome. Thanks so much!!!!!!! Definitely will make again and again!"

cliftonhanger User ID: 742252 230028
Reviewed Jul. 22, 2015

"I disagree with ninamary, the essence of cooking is experimentation. I used thin spaghetti and doubled the amount of broccoli, mushrooms, and tomatoes. The result was a hearty yet light main course that I would be happy to make again."

tsuop User ID: 6274346 229921
Reviewed Jul. 21, 2015

"I added extra of every vegetable EXCEPT artichokes (since I don't like them) I changed the name to " Vegetable chicken pasta" : )) Used chicken broth & drank the wine : )) LOVE IT!!!"

desmma15 User ID: 3711039 229920
Reviewed Jul. 21, 2015

"I didn't use broccoli but substituted asparagus. Also, since I live alone, I opted to use chicken tenders (two) instead of the breast. Less expensive and no waste. I will definitely make this again."

kathyras User ID: 6209435 224962
Reviewed Apr. 16, 2015

"This recipe was great and easy to make! I substituted asparagus, red peppers, and canned mushrooms, since I didn't have broccoli, artichoke hearts, or fresh mushrooms."

sls777 User ID: 6137319 221062
Reviewed Feb. 21, 2015

"This was good, but not great. I doubled the liquid because pasta dishes like this usually turn out dry. I'm glad I did. Seemed like it needed more flavor though. Also, you can wait to add the veggies until the end while it boils. Otherwise the perfectly cooked veggies end up overcooked by the time it's done. If I make it again, I will add crushed red pepper or something with a bit of flavor."

E_moro User ID: 8258865 220577
Reviewed Feb. 15, 2015

"I made this dish for Valentine's Day and it went over really well - we both loved it and will make it a part of our regular meals. I left out the mushrooms because I don't like them and I doubled up on the sauce as others recommended, but other than that I kept the recipe the same. In the future, I will probably double the broccoli and the tomatoes, because there wasn't quite enough of those compared to chicken. Great recipe!"

treasure1 User ID: 1272980 95215
Reviewed Jan. 28, 2014

"Awesome!!! Instead of cooking my tomatoes I chopped them & sprinkled them on top like a garnish & sprinkled shaved Parmesan on top of that. Delicious!!!!!"

DEADMOON7 User ID: 6363012 208576
Reviewed Oct. 25, 2013

"This was an excellent recipe! I used spinach fettuccine instead of regular flour. It was very light. Tasted better the next day. Next time I will be adding more broccoli and tomatoes, and trying the white wine instead of adding the additional broth. I almost want to omit the chicken and substitute it for some crumbled italian sausage. I highly recommend this."

cherdeb224 User ID: 7111028 163590
Reviewed Jan. 28, 2013

"Excellent! I increased the liquid slightly and increased the broccoli. I used frozen broccoli which was ok but the fresh would have been so much better. I also added a few tbsp of chopped capers. Yum."

jonityler User ID: 5358703 163588
Reviewed Jan. 2, 2013

"I love it when people list the changes they made. This gives me ideas. I HATE it when people review a recipe just to say they are PLANNING to try it or that they won't try it. Please don't do that."

alesh1209 User ID: 6527549 168448
Reviewed Feb. 11, 2012

"I doubled the liquids and used corn starch over flour, but it was really good. Definitly a great weekday recipe."

jsc User ID: 117685 148091
Reviewed Jun. 24, 2010

"Our whole family loves this recipe. Even the grandchildren. They are the hardest to please and all of them loved it."

ninamary User ID: 1739379 168447
Reviewed Jun. 4, 2010

"Why do you give reviews when you CHANGE the recipe??? You are suppose to make it the way it is printed to give a reveiw. If you change it have it printed as a different recipe not as a reveiw for this recipe!!!"

TheChristmasLady User ID: 5117022 75516
Reviewed May. 28, 2010

"Oh yummy. But next time I am substituting asparagus for the broccoli when it is in season. We just loved this light and tasty dish. Thanks for sharing it."

FLT User ID: 3932205 162623
Reviewed May. 25, 2010

"Just wonderful - with a few slight variations. I used rotini as my pasta and I used half chicken and half shrimp. Both were already cooked, so just warmed cut up cooked chicken in pan initially, then continued as directed. I stirred in cooked shrimp just before adding the pasta to heat it through. When reheating if you add some extra liquid, stir in the parmesan cheese, and sprinkle fresh on top it is every bit as good."

Homecooking29 User ID: 4564336 208575
Reviewed May. 19, 2010

"I made it for supper and it was a hit ,my husband loved it ,thank you for sharing it."

KandisMilonoff User ID: 3143326 117353
Reviewed May. 19, 2010

"A nice, basic, easily adaptable recipe. For my version, I saute sliced onion & the mushrooms to golden before adding the rest of veggies. I also add basil; fresh if I have it, and about 1/4 tsp of dill (sounds wierd, but try it!) I also like to add a little milk and a bit more flour to thicken the added liquid; I use flour that I've dry-toasted in a hot pan on the stove-it gives a richer flavor to sauces & gravies, as if a roux was used. I do a cup or so of it at a time and keep it on hand for a quick add-in. Be sure to stir almost constantly and WATCH it so it doesn't burn! Also great with shrimp. Asparagus pieces are a nice change-up for the broccoli, and so are frozen peas. And, I can't possibly only use 1 Tbl of Parm - more like 1 Tbl per serving! Cheese is my weakness."

KWhitehead User ID: 956468 162556
Reviewed Sep. 9, 2009

"This recipe is very good the day that you make it. It does not save well at all in the fridge. I would recommend only making the portions that you will eat that day."

snulmer User ID: 2734635 168446
Reviewed Apr. 24, 2009

"this recipe is very good"

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