Creamy Chicken and Artichoke Pasta Recipe

Chicken Artichoke Pasta

This recipe hits the sweet spot between comforting and fresh. It’s rich without being heavy thanks to the balance of cream and bright, briny flavors from marinated artichokes, sun-dried tomatoes, and feta. The prosecco (or a dry white wine) adds acidity and helps deglaze the pan, giving the sauce depth and complexity in just a few minutes.

Start by seasoning thin chicken cutlets with salt, onion powder, garlic powder, and a Greek-style seasoning blend. Browning the chicken in butter and olive oil creates fond on the pan that will flavor the sauce. Finish the sauce with cream, baby spinach, feta, and reserved pasta water for a silky texture that clings to the noodles.

Why You’ll Love This Dish

• Bold, Mediterranean Flavor: Artichokes, sun-dried tomatoes, garlic, and feta give the dish a bright, savory profile.
• Velvety Sauce: Cream and starchy pasta water form a smooth, clingy sauce that coats every bite.
• Fast Enough for Weeknights: The chicken and sauce can be prepared while the pasta cooks, so dinner is quick.
• Flexible: Swap pasta shapes, add extra greens, or top with more feta to suit your taste.
• Impressive but Simple: It’s easy to prepare yet looks and tastes like a special meal for guests.

Try Greek Pasta Salad too!

Recipe Shopping List

Below are the main ingredients you’ll need. For exact quantities and a printable recipe, see the recipe card and instructions section further down.

• Chicken breasts – slice into thin cutlets for quick, even cooking.
• Salt, onion powder, garlic powder – basic seasonings.
• Greek-style seasoning – or your preferred herb blend.
• Butter and olive oil – for browning the chicken and building the sauce.
• Marinated artichoke hearts – drained, for briny, tender bites.
• Marinated sun-dried tomatoes – drained, for a concentrated tomato flavor.
• Fresh garlic and sun-dried tomato paste – for aromatic depth.
• Baby spinach – wilts into the sauce and adds color.
• Prosecco or dry white wine – to deglaze the pan; chicken broth is an option if you prefer no alcohol.
• Chicken base or broth – adds savory richness to the sauce.
• Cream – for a smooth, luxurious sauce.
• Feta cheese – crumbled on top for a tangy finish.
• Pasta – 1 pound of your favorite shape; penne, rigatoni, farfalle, or linguine work well.

Try Traeger Artichoke Dip too!

How To Make This Recipe

This overview covers the main steps so you can see the flow of the recipe. Follow the detailed instructions below for timing and tips while cooking.

1. Prep & Season: Halve each chicken breast lengthwise to make thin cutlets. Season both sides with salt, onion powder, garlic powder, and Greek seasoning.
2. Cook the Pasta: Boil a large pot of salted water and cook pasta until al dente. Reserve about 1 cup of the starchy pasta water before draining.
3. Brown the Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Cook the seasoned cutlets until golden and cooked through. Remove and set aside.
4. Sauté Artichokes and Tomatoes: In the same skillet, add drained artichoke hearts and sun-dried tomatoes. Sauté 2–3 minutes, then add minced garlic and sun-dried tomato paste; cook 1–2 minutes more.
5. Deglaze and Reduce: Pour in the prosecco or white wine and scrape up brown bits from the pan. Stir in a spoonful of chicken base or add broth, then simmer 4–5 minutes until slightly reduced.
6. Add Cream and Spinach: Lower heat to medium-low, stir in the cream and baby spinach, and cook until the spinach wilts and the sauce lightly thickens.
7. Combine: Return the chicken to the skillet, add drained pasta, and toss to coat. Add reserved pasta water a little at a time to reach the desired sauce consistency.
8. Finish and Serve: Adjust seasoning to taste and serve hot with crumbled feta on top.

Try Marry Me Chicken too!

Recipe Tips

• Use thin cutlets so the chicken cooks quickly and stays tender; thicker pieces take longer and risk overbrowning.
• Reserve pasta water before draining—the starch helps the sauce cling to the noodles and prevents dryness.
• Add feta at the end rather than melting it into the sauce to preserve its bright, tangy texture.

Recipe FAQ

Try Traeger Creamy Chicken Pasta!

Serve This With

• Garlic bread — perfect for mopping up the sauce.
• Caesar salad — crisp greens and tangy dressing balance the richness.
• Roasted broccolini — a simple vegetable side for contrast.
• Grilled asparagus — quick, fresh, and light alongside the pasta.

For a bright finish, a lemon-based dessert pairs nicely with the Mediterranean flavors.

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