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Creamy Artichoke and Chicken Pasta:

Course Main Course
Cuisine American
Keyword Creamy Artichoke and Chicken Pasta
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 507kcal
Author Kathleen


  • 12 Ounces Dried Spaghetti
  • 2 Slices Bacon Chopped
  • 2 Chicken Breast Halves Boneless and Skinless, Cut into Large Cubes
  • 1/4 Cup All-Purpose Flour
  • To Taste Salt
  • To Taste Black Pepper
  • 1 Tablespoon Olive Oil
  • 3 Cups Mushrooms Sliced
  • 2 Canned Artichoke Hearts Drained and Quartered
  • 1/4 Cup Capers Drained
  • 1/2 Cup White Wine
  • 1/2 Cup Chicken Broth
  • 1/3 Cup Fresh Lemon Juice
  • 1 Cup Heavy Cream
  • 1 Fresh Lemon Zest
  • To Taste Salt
  • To Taste Black Pepper
  • 1/4 Cup Fresh Chopped Parsley


  • Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • In a large Dutch oven, cook the chopped bacon over medium heat until done. Remove bacon with a slotted spoon and set aside, leaving bacon drippings in Dutch oven.
  • In a bowl, stir together flour, salt, and pepper( I used about 1/2 teaspoon each). Lightly coat chicken cubes with flour mixture. Without crowding, carefully place chicken in the bacon grease. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels.
  • Add olive oil and mushrooms and cook the mushrooms until soft. Deglaze the pan with the wine. Add artichokes, and capers to the pan and cook until heated through about 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream to the sauce, stirring until completely incorporated. Season with salt and pepper.  Add the cooked chicken, bacon, pasta and lemon zest and heat through. Serve.
  • Source: Adapted From So Tasty, So Yummy


Calories: 507kcal | Carbohydrates: 51g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 443mg | Potassium: 520mg | Fiber: 3g | Sugar: 3g | Vitamin A: 960IU | Vitamin C: 16.3mg | Calcium: 54mg | Iron: 1.8mg