Creamy Chicken Artichoke Pasta
Creamy Chicken & Artichoke Pasta was inspired from one of our favorite appetizers. Made with chicken, artichokes, Parmesan, cream cheese, & green chiles.
- 1/2 pound bowtie pasta boiled to al dente and drained
- 1 chicken breast cooked and cut into cubes
- 3 tablespoons butter
- 1 clove garlic minced
- 1 shallot diced
- 1 1/2 tablespoons flour
- 4 ounces cream cheese
- 1 cup half-and-half or any kind of milk will do ¼ cup parmesan cheese, grated
- 1/2 can artichokes drained chopped, you can use more than ½, depends on your taste
- 3.5 ounces chopped green chiles
- salt and pepper to taste
- cayenne pepper to taste optional
- finely shredded parmesan cheese optional topping
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!
Calories: 561kcal | Carbohydrates: 54g | Protein: 24g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 589mg | Potassium: 533mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1175IU | Vitamin C: 20.9mg | Calcium: 142mg | Iron: 1.9mg