Chicken Artichoke Penne: A Delicious and Easy Recipe

Chicken artichoke penne: just the name conjures up images of creamy, comforting pasta perfection, doesn’t it? I’m thrilled to share this recipe with you, because it’s not just a meal; it’s an experience. Imagine tender pieces of chicken, mingling with the slightly tangy, earthy flavor of artichoke hearts, all embraced by a luscious, creamy sauce that clings perfectly to every groove of the penne pasta. Are you hungry yet?

While its exact origins are debated, pasta with artichokes has deep roots in Italian cuisine, particularly in regions like Lazio and Tuscany, where artichokes are abundant. Over time, variations have emerged, incorporating different proteins and sauces. This chicken artichoke penne recipe is my take on a classic, blending traditional flavors with a touch of modern convenience.

But what is it about this dish that makes it so universally loved? For starters, the combination of flavors is simply irresistible. The richness of the cream is balanced by the slight acidity of the artichokes and the savory chicken. The penne pasta provides the perfect vessel for capturing all that deliciousness. Beyond the taste, it’s also incredibly versatile. It’s elegant enough for a dinner party, yet simple enough for a weeknight meal. Plus, it’s a fantastic way to sneak in some extra vegetables! Get ready to experience a symphony of flavors and textures that will leave you craving more.

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Artichoke Sauce:
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 (14 ounce) can artichoke hearts, quartered and packed in water, drained and chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley
• 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/4 cup chicken broth
• Salt and freshly ground black pepper to taste
• For the Pasta:
• 1 pound penne pasta
• Water for boiling
• Salt for pasta water

Preparing the Chicken

1. Season the Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasonings. I like to let this sit for about 15 minutes to allow the flavors to meld, but you can proceed immediately if you’re short on time.
2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the skillet and set aside.

Making the Artichoke Sauce

1. Sauté the Garlic: In the same skillet you used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
2. Deglaze with Wine: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. This process, called deglazing, adds a lot of flavor to the sauce. Let the wine reduce by about half, which should take about 2-3 minutes.
3. Add Artichoke Hearts and Sun-Dried Tomatoes: Stir in the chopped artichoke hearts and sun-dried tomatoes. Cook for another 2-3 minutes, allowing the flavors to combine.
4. Incorporate the Cream and Parmesan: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy.
5. Simmer and Thicken: Reduce the heat to low and simmer the sauce for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking. If the sauce becomes too thick, you can add a splash of chicken broth to thin it out.
6. Season to Taste: Season the sauce with salt and pepper to taste. Remember that Parmesan cheese is already salty, so you may not need to add much salt.
7. Add Parsley: Stir in the chopped fresh parsley.

Cooking the Penne Pasta

1. Boil the Water: Bring a large pot of salted water to a rolling boil. The salt is important for seasoning the pasta.
2. Cook the Pasta: Add the penne pasta to the boiling water and cook according to the package directions, usually about 10-12 minutes, or until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked but still firm.
3. Drain the Pasta: Once the pasta is cooked, drain it well in a colander. Do not rinse the pasta, as this will remove the starch that helps the sauce cling to it.

Combining and Serving

1. Combine Pasta and Sauce: Add the drained pasta to the skillet with the artichoke sauce. Toss well to coat the pasta evenly with the sauce.
2. Add the Chicken: Gently fold in the cooked chicken into the pasta and sauce.
3. Heat Through: Heat everything through for another 2-3 minutes, ensuring the chicken is warmed and the sauce is evenly distributed.
4. Serve: Serve the chicken artichoke penne immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired. I like to serve it with a side of garlic bread or a simple green salad.

Conclusion:

And there you have it! This Chicken Artichoke Penne recipe is more than just a meal; it’s a flavor explosion waiting to happen. I truly believe this dish is a must-try for anyone looking for a quick, easy, and incredibly satisfying weeknight dinner. The creamy sauce, the tender chicken, the tangy artichoke hearts – it all comes together in perfect harmony. It’s the kind of dish that will have everyone asking for seconds, and trust me, you’ll be happy to oblige!

But why is this recipe so special? Well, beyond the incredible taste, it’s also incredibly versatile. You can easily adapt it to your own preferences and dietary needs. For a lighter version, try using Greek yogurt instead of heavy cream. If you’re a vegetarian, simply omit the chicken and add more vegetables like spinach, mushrooms, or bell peppers. You could even throw in some sun-dried tomatoes for an extra burst of flavor. The possibilities are truly endless!

Serving Suggestions and Variations:

* For a complete meal: Serve this Chicken Artichoke Penne with a side of garlic bread and a fresh green salad. The garlic bread is perfect for soaking up all that delicious sauce, and the salad adds a refreshing contrast to the richness of the pasta.
* Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
* Make it cheesy: Sprinkle some grated Parmesan cheese on top before serving for an extra layer of flavor.
* Wine Pairing: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would pair perfectly with this dish.
* Make it ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to eat, simply cook the pasta and combine it with the sauce.
* Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s perfect for a cozy night in, a casual dinner party, or even a potluck. It’s guaranteed to be a crowd-pleaser!

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m so excited for you to try this Chicken Artichoke Penne recipe and experience the deliciousness for yourself.

And most importantly, I want to hear about your experience! Did you make any variations? Did you add any special ingredients? What did your family and friends think? Please, share your thoughts and photos in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking, and bon appétit! I hope this becomes a staple in your kitchen, just as it has in mine. I am sure you will enjoy this recipe as much as I do.