Chicken Artichoke Pasta

Chicken Artichoke Pasta

This recipe is a great choice when you want something creamy but not too heavy or complicated. The marinated vegetables add lots of flavor, and the prosecco ties everything together.

Season the chicken with salt, garlic, onion powder, and Greek Freak seasoning, then brown it in butter and olive oil. This creates a savory base and leaves lots of flavor in the pan for the sauce.

Cream, spinach, and feta add richness, color, and a tangy kick to the pasta. You can use any pasta shape, but short types like penne, rigatoni, or farfalle work especially well.

Why You'll Love This Dish

• Big Flavor: Artichokes, sun-dried tomatoes, garlic, and feta make this pasta bold and savory.
• Creamy Sauce: Cream and pasta water create a smooth sauce that covers the noodles.
• Great For Weeknights: Cook the chicken and sauce while the pasta boils to save time.
• Easy To Adjust: Change the pasta shape, add extra spinach, or sprinkle more feta on top.
• Company-Worthy: This dish looks and tastes special, but it is easy to make.

Try my Greek Pasta Salad, too!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chicken Breasts - Lean, mild chicken pairs well with the creamy sauce and Greek-style seasoning. Slice the breasts into thin cutlets so they cook fast and evenly.
• Salt - Seasons the chicken and helps bring out the flavor of the sauce.
• Onion Powder - Adds savory flavor without chopped onion.
• Garlic Powder - Gives the chicken a well-rounded garlic flavor before fresh garlic goes into the sauce.
• Greek Freak Seasoning - Adds herbs, spices, and Greek-inspired flavor. Use your favorite Greek seasoning blend if needed.
• Butter - Helps brown the chicken and adds richness to the pan sauce.
• Olive Oil - Helps prevent the butter from browning too quickly and adds a classic Mediterranean flavor.
• Marinated Artichoke Hearts - Add tang, texture, and savory flavor. Be sure to drain them before adding to the skillet.
• Marinated Sun-Dried Tomatoes - Give the dish a strong tomato flavor and a chewy texture. Drain them well before cooking.
• Garlic - Fresh minced garlic gives the sauce a bold, aromatic base.
• Sun-Dried Tomato Paste - Deepens the tomato flavor.
• Baby Spinach - Wilts quickly into the pasta and adds a pop of color.
• Prosecco - Deglazes the pan and adds a touch of acidity. You can use dry white wine instead if you prefer.
• Better Than Bouillon Chicken Base - Adds rich chicken flavor to the sauce.
• Cream - Makes the sauce smooth and rich.
• Feta Cheese - Brings a salty, tangy finish that is perfect with the artichokes and sun-dried tomatoes.
• Pasta - Use one pound of your favorite pasta. Penne, rigatoni, linguine, or farfalle are all good choices.

Try my Traeger Artichoke Dip!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Prep & Season
   Season both sides with salt, onion powder, garlic powder, and Greek Freak seasoning.
2. Cook The Pasta
   Bring a large pot of salted water to a boil. Cook the pasta following the package directions until al dente. Before draining, save one cup of pasta water. While the pasta cooks, start preparing the chicken and sauce.
3. Brown The Chicken
   Heat butter and olive oil in a large skillet over medium or medium-high heat. Add the chicken and cook until it is browned outside and cooked through. Take the chicken out of the skillet and set it aside.
4. Cook The Artichokes And Tomatoes
   Add the drained artichoke hearts and sun-dried tomatoes to the skillet. Cook for 2 to 3 minutes. Stir in the minced garlic and sun-dried tomato paste, and cook for another 1 to 2 minutes.
5. Build The Sauce
   Pour in the prosecco and scrape up any browned bits from the bottom of the skillet. Stir in the Better Than Bouillon chicken base until it dissolves. Let the mixture simmer for 4 to 5 minutes, or until it reduces a bit.
6. Add The Cream And Spinach
   Lower the heat to medium-low. Stir in the cream and baby spinach. Cook until the spinach wilts and the sauce thickens slightly.
7. Combine Everything
   Put the chicken back in the skillet. Add the drained pasta and toss until everything is coated. Add the reserved pasta water a little at a time if the sauce needs to be loosened.
8. Finish And Serve
   Taste and adjust the seasoning if needed. Serve hot and sprinkle feta cheese on top.

Try my Traeger Marry Me Chicken!

Recipe Tips

• Use thin chicken cutlets so they cook quickly and stay tender. Thick pieces take longer to cook and might brown too much before the center is done.
• Save some pasta water before draining. The starchy water helps the sauce stick to the noodles and keeps the pasta from drying out.
• Add the feta at the end, rather than mixing it into the sauce while cooking. This keeps the dish's tangy flavor fresh and improves its texture

Recipe FAQ

Try Traeger Creamy Chicken Pasta!

Serve This With

• Garlic Bread: Perfect for soaking up any extra creamy sauce left on your plate.
• Caesar Salad: Crisp romaine and tangy dressing go well with the rich pasta.
• Roasted Broccolini: A simple veggie side that pairs nicely with the creamy sauce.
• Grilled Asparagus: A quick side that keeps the meal fresh and balanced.

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