Artichoke Chicken Pasta

$Artichoke Chicken Pasta Recipe \\ PassTheSushi.com$

This artichoke chicken pasta is a quick, easy, rich and creamy dinner. Marinate the chicken during the day and the dish comes together in just 20 minutes that night.

5 from 1 vote

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Course: Dinner

Cuisine: American

Prep Time: 7

Cook Time: 15

Total Time: 22

Servings: servings

Calories: 887kcal

Author: Kita Roberts

Ingredients

For the marinade:

Artichoke Chicken Pasta Recipe \ PassTheSushi.com3 tbs Olive Oil
2 tsp lemon juice
1/2 tsp rosemary
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
salt and pepper to taste
1 lb boneless skinless chicken breast

For the Pasta:

1 cup cream sauce I used a leftover Fontina cream sauce I had made previously, and thinned it out more with milk.
2 tbs olive oil
1 medium onion diced
6 slices bacon diced
15 oz can artichokes
12 oz Pasta of choice

Instructions

Whisk together olive oil, lemon juice, rosemary, Italian seasonings, and salt and pepper in a bowl.
Place chicken in a zip top bag and add marinate.
Close the bag and let chicken marinate for 1 to 12 hours.
Heat grill to medium high. Cook chicken 10-15 minutes or until done.
Meanwhile, bring heavily salted water to a boil for the pasta. Boil per directions on box.
In skillet heated to medium-high, saute onion in olive oil 5 minutes.
Add bacon and saute until crisp. Drain.
In same skillet, add artichokes and heat through.
Chop the chicken into bite size pieces.
Toss pasta, with your cream sauce of choice, artichoke bacon mix, and chicken.
Top with fresh Parmesan, parsley and fresh black pepper.

Notes

The lemon in the chicken really stood out, which was great because I was afraid the cream sauce and artichoke would over power it. It looked super fancy and really only took 20 minutes to pull together. Quick and tasty – that’s what we’re talking about.

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