Creamy Chicken & Artichoke Pasta was inspired from one of our favorite appetizers. Made with chicken, artichokes, Parmesan, cream cheese, & green chiles.
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 561kcal
Author Sandra
Ingredients
1/2poundbowtie pastaboiled to al dente and drained
1chicken breastcooked and cut into cubes
3tablespoonsbutter
1clovegarlicminced
1shallotdiced
1 1/2tablespoonsflour
4ouncescream cheese
1cuphalf-and-halfor any kind of milk will do ¼ cup parmesan cheese, grated
1/2can artichokes drainedchopped, you can use more than ½, depends on your taste
3.5ounceschopped green chiles
salt and pepper to taste
cayenne pepper to tasteoptional
finely shredded parmesan cheeseoptional topping
Instructions
Cook pasta, as directed until al dente, drain and set aside.
Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add garlic and shallot. Cook until they are tender, about 3 minutes.
Add artichokes and green chiles, cook for 2-3 minutes. Remove from pan and set aside on a plate or bowl.
Reduce the heat to low. Add 1 1/2 tablespoons butter to the skillet. Once melted, add in flour and whisk until well combined. Slowly pour in milk and gently whisk to combine. Let it cook for 3 to 4 minutes or until it starts to thicken.
Add cream cheese, parmesan, salt, and pepper to taste,. If desired, add cayenne pepper. Stir until the cream cheese has melted. If it is too thick add in a touch of milk.
Add in the artichoke mixture and chicken, tossing gently to combine.
In the bottom of your serving bowl pour half of the sauce, then add the pasta. Top the pasta with the remaining sauce.
Finish off with finely shredded parmesan cheese. Serve immediately!