Spaghetti with Chicken, Artichoke Hearts and Tomatoes

Tweaked slightly from Pioneer Woman’s original recipe, this meal is definitely a staple in my household.  I have passed it on to many family members and friends and they always rave about how much they love it!  This recipe is easy to follow and yields a hearty amount of servings (especially if you only have yourself and one other person you’re cooking for like me – which just means more leftovers!).

Spaghetti with Chicken, Artichoke Hearts and Tomatoes

Makes about 8 servings

  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 cloves Garlic, Minced
  • 1/2 whole Medium Onion, Finely Diced
  • 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
  • 1 can Diced Tomatoes With Juice (14.5 Oz.)
  • 1 Whole Tomato Diced
  • 1 cup Heavy Cream
  • 1/4 cup Chicken Broth
  • 1/2 teaspoon Nutmeg
  • Salt And Pepper, to taste
  • 1 pound Thin Spaghetti
  • 1 pound Chicken Breast, cut into cubes or thin strips
  • 1 cup Parmesan Cheese, Freshly Grated
  • 2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Boil water in a large pasta pot.  Add and cook spaghetti until al dente; once done drain and set aside.

While the pasta is cooking, heat a large skillet with 2 Tablespoons of olive oil.  Once the oil is piping hot, add chicken and saute until cooked through.

Dice up your onion, garlic and tomato.

Tomato garlic onion, diced
I cheated and used minced garlic this time, shhh!

Add 1 Tablespoon of olive oil and the butter into the skillet with the chicken and add the diced onion, garlic. Saute 2-3 minutes.

Add artichoke hearts, diced fresh tomato, and the can of diced tomatoes. Stir and cook for 8 to 10 minutes.

Tomatoes and artichokes for pasta
Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour chicken + sauce over the top. Add chives.

Spaghetti Artichoke Pasta
Toss lightly to combine and coat.

Dinner is served!

Spaghetti with chicken, artichokes and tomatoes
Enjoy! 😀

Ingredients for this recipe are totally based on preference – feel free use marinated artichokes instead of artichoke hearts in a can, use shrimp instead of chicken, basil instead of chives, or even add capers or bacon bits! You can also interchange the pasta – my friend Shannon swears this dish is best served with campanelle pasta instead of spaghetti.

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