Pasta with Chicken & Artichokes

Last night was one of those nights.  I was exhausted, crabby and short-tempered.  Everything I had done that day had gone wrong, it was completely hectic all day long and I was just done by the time came to make dinner.  I was so tempted to tell my hubby to pick up something on his way home, but I decided against it and drug myself into the kitchen to start dinner.

Pasta with Chicken & Artichokes

I was hoping this new recipe was going to make my day all better by being outstanding, but it was just good.  It is one of those recipes that has great potential if I were to play with it a bit, (like more veggies and herbs) but at the end of the day I had just had, I needed something outstanding.  I just ate some leftovers for lunch and I think it is better on day two, or maybe it is just because I don’t feel like melting into a pile of goo today…..

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Pasta with Chicken & Artichokes

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  • 4 Tb unsalted butter
  • 1 lb boneless, skinless chicken, cut into 1/4” slices
  • 14 oz jar artichoke hearts, rinsed, dried and cut into thin wedges
  • 6 garlic cloves, minced
  • 2 tsp flour
  • 1 1/4 C chicken broth
  • 1 C freshly grated parmesan cheese
  • 3 Tb fresh lemon juice
  • 1/4 C fresh parsley, chopped
  • 1/2 lb whole wheat pasta
  • salt and pepper


  1. Cook your pasta according to package directions.   Meanwhile, melt 1 Tb butter in large skillet over high heat until foaming subsides.  Cook chicken in single layer without stirring for 1-2 minutes.  When the chicken lets go from the pan, then stir and cook until no longer pink.  Transfer to a bowl.
  2. Lower heat to medium and melt 1 Tb butter in a pan.  Cook artichokes until lightly browned, scraping the bottom to get the bits off the bottom of the pan.  Add garlic and cook until fragrant.  Add flour and cook for 30 seconds.
  3. Add broth and simmer until slightly thickened, about 5-7 minutes.   Stir in remaining 2 Tb butter, parmesan, lemon juice, parsley and chicken.  Add salt and pepper according to taste.
  4. Drain pasta, reserving some cooking water.  Add pasta to sauce, and toss with chicken mixture, moistening with reserved water as needed.  Serve
  • Author: Carole Jones


  • Serving Size: 1/4th
  • Calories: 590
  • Sugar: 3g
  • Sodium: 1032mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 9g
  • Protein: 41g
  • Cholesterol: 120mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


16 years ago

Wow, Carole, I’m impressed. If I had a day like you had I definitely would have had Reeve bring something home! The recipe looks good. Hope you’re doing well.


12 years ago

Made this tonight and loved it. I didn’t have fresh parsley so I used some dried and also added some sun dried tomao pesto from pampered chef and a small jar of marinated artichoke hearts at the end for a little extra flavor. Delicious!

11 years ago

i am making it and so far it smells delicious can wait to eat it !!!!!!!!!!!! yummmmm

8 years ago

I made this a few weeks ago. I’ve never been one to cook but I’m learning. This was so easy and so delicious! I’m going to make it again tonight. This is a must for your recipe box.

8 years ago

I’m so glad you loved it as much as I did Emily!

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