Pesto chicken artichoke pasta is a quick, creamy skillet dinner with just a handful of ingredients. Golden chicken, tangy artichoke hearts, and pasta are coated in a cream sauce flavored with basil pesto, then topped with grated Parmesan.
The artichokes add a bright, slightly briny bite that keeps the sauce from feeling too heavy. From start to finish this pesto chicken artichoke pasta takes about 35 minutes, which makes it ideal for busy evenings when you still want something that feels special.
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Why This Pesto Chicken Artichoke Pasta Recipe Works
Pesto brings garlic, basil, cheese, and olive oil in one spoonful, so the sauce needs very little else. Heavy cream mellows it into a smooth coating, and a few minutes of simmering lets the flavors blend.
Artichokes are the contrast. Their tang cuts through the richness of the cream and gives each forkful more depth. Cooking the chicken first until golden builds flavor in the pan, and tossing the pasta in the sauce at the end lets every piece soak up the pesto.
Ingredients for Pesto Chicken Artichoke Pasta
- 8 ounces pasta, such as penne or rotini
- 1 pound boneless skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 cup canned or jarred artichoke hearts, drained and quartered
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese, for topping
Pat the artichokes dry on a paper towel so they do not water down the sauce.
How to Make Pesto Chicken Artichoke Pasta
1. Boil the pasta.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package directions. Drain and set aside.
2. Sear the chicken.
Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 6 to 7 minutes, until golden and cooked through to 165 degrees F.
3. Add the artichokes.
Stir in the artichoke hearts and cook for 2 to 3 minutes so they warm through and pick up a little color.
4. Make the pesto cream sauce.
Lower the heat and pour in the cream. Stir in the pesto until well combined, then let the sauce simmer gently for 5 minutes, until slightly thickened.
5. Toss and serve.
Add the pasta to the skillet and toss until every piece is coated. Serve hot, topped with Parmesan.
How to Serve Pesto Chicken Artichoke Pasta
This dish pairs well with a side salad or garlic bread to make a complete meal. A lemony green salad balances the creamy sauce, and warm bread is great for scooping up extra pesto cream.
If you enjoy pesto, check out our creamy pesto pasta recipe and the creamy pesto penne with peppers and onions. For something brighter, try the creamy lemon chicken pasta, or serve a chilled pesto pasta salad on the side in summer.
How to Store and Reheat Pesto Chicken Artichoke Pasta
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stove over low heat with a splash of milk or cream, stirring until hot, or microwave in short bursts. Leftovers should reach 165 degrees F before eating.
Tips and Variations for Pesto Chicken Artichoke Pasta
Chill leftovers promptly. Purdue Extension offers a helpful overview of cooling and reheating in its guide to storing leftovers, including the two hour rule.
Fresh basil pesto gives the best flavor, but a good jarred pesto works well. If the sauce thickens, thin it with a little pasta water. Add sun dried tomatoes or spinach for extra color, or swap the chicken for shrimp. A squeeze of lemon at the end keeps the dish tasting fresh.
Cut the chicken into pieces of similar size so it cooks evenly, and do not crowd the pan or the chicken will steam instead of browning.
Frequently Asked Questions About Pesto Chicken Artichoke Pasta
Can I make pesto chicken artichoke pasta ahead?
Yes. Cook it, cool it, and refrigerate it. Reheat gently with a splash of milk or cream to loosen the sauce.
Can I use jarred artichokes in pesto chicken artichoke pasta?
Yes. Canned or jarred artichoke hearts both work. Drain them well, and quarter them if they are whole.
What pasta works best?
Penne, rotini, and fusilli hold the sauce well. Any short pasta with ridges or twists is a good choice.
Can I make it lighter?
You can use half and half in place of heavy cream, though the sauce will be thinner. Simmer it a little longer to thicken.
How do I know the chicken is cooked?
Check that the pieces are no longer pink inside and reach 165 degrees F on a thermometer.
Pesto Chicken Artichoke Pasta
Ingredients
Main Ingredients
- 8 oz pasta penne or rotini
- 1 lb boneless skinless chicken breast diced
- 1 tbsp olive oil
- 1 cup canned or jarred artichoke hearts drained, patted dry, and quartered
- 1 cup heavy cream
- ½ cup basil pesto
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese for topping
Instructions
Cooking
- Boil the pasta in salted water until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, season with salt and pepper, and cook for 6 to 7 minutes, until golden and cooked through to 165 degrees F.
- Stir in the artichoke hearts and cook for 2 to 3 minutes.
- Lower the heat, pour in the cream, and stir in the pesto. Simmer gently for 5 minutes, until slightly thickened.
- Add the pasta and toss until coated. Serve hot, topped with Parmesan.
