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Pasta With Chicken and Artichokes: A Mediterranean Delight

I remember vividly the first time I tasted this dish. I was a young cook, working in a small trattoria nestled in the hills of Tuscany. The aroma alone – the fragrant garlic mingling with briny olives and the sweet, earthy scent of artichokes – transported me. It was a simple dish, but the flavors were so perfectly balanced, so vibrant and fresh, that it instantly became a favorite. The chef, a stern but kind woman named Maria, taught me that the secret was in the quality of the ingredients and the care taken in preparing them. Now, years later, I still make this pasta, and each time, it brings me back to that sun-drenched kitchen in Italy.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Servings: 6
Dietary Type: Mediterranean

Ingredients

12 ounces penne or ziti pasta
3 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 (14 ounce) can artichoke hearts, rinsed, drained and chopped (about 8)
1/4 cup kalamata olives or 1/4 cup other black olives, pitted and chopped
2 cups cooked chicken, shredded
1/2 cup canned low sodium chicken broth
2 tablespoons finely chopped fresh basil
1/2 cup grated parmesan cheese

Equipment Needed

Large pot
Large skillet
Colander

Instructions

Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the penne or ziti pasta and cook according to package directions until tender but still slightly firm to the bite (al dente). This usually takes around 8-10 minutes.
While the pasta is cooking, prepare the sauce. In a large skillet, warm the olive oil over medium heat. Ensure the skillet is evenly heated for consistent cooking.
Add the finely chopped garlic to the heated oil and cook until fragrant, stirring constantly to prevent burning. This should take only about 30 seconds. Burnt garlic will impart a bitter taste to the entire dish, so keep a close eye on it!
Next, add the chopped artichoke hearts, pitted and chopped olives, chicken broth, and shredded chicken to the skillet. Season with 1/2 teaspoon of salt. Stir to combine all ingredients well.
Heat the mixture through, allowing the flavors to meld together. This should take about 5-7 minutes. Ensure the chicken is heated thoroughly. If using leftover cooked chicken, make sure it was properly stored and hasn’t been sitting out for too long.
Once the pasta is cooked al dente, drain it in a colander, reserving about 1/2 cup of the pasta water. The pasta water can be used to adjust the consistency of the sauce if needed.
Return the drained pasta to the pot. Pour the chicken and artichoke mixture over the pasta. Add the finely chopped fresh basil.
Stir well to ensure the pasta is evenly coated with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Finally, sprinkle the grated parmesan cheese over the pasta.
Serve immediately, while the pasta is hot and the cheese is melted and gooey.

Expert Tips & Tricks

For a richer flavor, consider using sun-dried tomatoes packed in oil instead of, or in addition to, the kalamata olives. Drain them well before chopping and adding to the skillet.
If you prefer a creamier sauce, stir in a dollop of mascarpone cheese or a splash of heavy cream at the end, just before adding the basil and Parmesan.
To intensify the garlic flavor, you can roast the garlic cloves beforehand. Wrap the whole garlic head in foil with a drizzle of olive oil and roast at 400°F (200°C) for about 45 minutes, or until soft and fragrant. Let it cool slightly, then squeeze out the roasted garlic cloves and mash them before adding them to the skillet.
To make ahead, prepare the chicken and artichoke mixture up to a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, cook the pasta, heat the sauce, and combine as directed.
If you want to add a bit of heat, sprinkle in a pinch of red pepper flakes along with the garlic.
Consider toasting the pasta in a skillet for added flavor before adding the sauce.

Serving & Storage Suggestions

Serve the Pasta with Chicken and Artichokes immediately for the best flavor and texture. A simple side salad with a light vinaigrette complements the richness of the pasta beautifully. A crusty bread is also great for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through, or gently warm in a skillet over low heat, adding a splash of chicken broth or water if needed to prevent it from drying out.

Freezing is not recommended as the pasta may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420.4 kcal	N/A
Calories from Fat	128 g	30%
Total Fat	14.2 g	21%
Saturated Fat	3.5 g	17%
Cholesterol	42.3 mg	14%
Sodium	438.3 mg	18%
Total Carbohydrate	53.6 g	17%
Dietary Fiber	10 g	40%
Sugars	0.8 g	3%
Protein	21.9 g	43%

Variations & Substitutions

For a vegetarian option, omit the chicken and add more artichoke hearts or other vegetables like sautéed mushrooms or roasted bell peppers.
To make it gluten-free, use gluten-free pasta.
For a dairy-free version, skip the Parmesan cheese or use a dairy-free alternative. Nutritional yeast can add a cheesy flavor.
Try using different types of pasta, such as farfalle (bow tie) or fusilli (spirals), for a different texture.
Instead of kalamata olives, you can use green olives or capers for a different briny flavor.
Adding a squeeze of lemon juice at the end can brighten up the flavors.

FAQs (Frequently Asked Questions)

Q: Can I use frozen artichoke hearts instead of canned?
A: Yes, frozen artichoke hearts can be used. Thaw them completely and squeeze out any excess water before chopping and adding them to the skillet.

Q: How can I prevent the garlic from burning?
A: Keep the heat at medium and stir the garlic constantly. You can also add a tablespoon of butter or more olive oil to help prevent burning.

Q: Can I use rotisserie chicken for this recipe?
A: Absolutely! Rotisserie chicken is a great shortcut. Just remove the skin and shred the meat.

Q: Can I add vegetables besides artichokes and olives?
A: Yes, feel free to add other vegetables such as spinach, mushrooms, or sun-dried tomatoes. Add them to the skillet along with the artichokes.

Q: What kind of white wine pairs well with this dish?
A: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be a lovely complement to the flavors in this pasta dish.

Final Thoughts

I hope this recipe for Pasta with Chicken and Artichokes inspires you to create a delicious and memorable meal. Whether you’re cooking for a special occasion or simply want to enjoy a flavorful weeknight dinner, this dish is sure to please. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process of cooking and sharing good food with the people you love. Please let me know what you think of this dish and if you try any variations of your own!

Pasta With Chicken and Artichokes Recipe