Chicken with Fusilli Artichoke Hearts and Parmesan

Elevate your weeknight dinner game with this irresistible Chicken with Fusilli, Artichoke Hearts, and Parmesan recipe—a creamy, flavor-packed dish that’s bound to impress. Tender chicken breasts are pan-seared to golden perfection and nestled into al dente fusilli pasta, all smothered in a rich garlic-Parmesan cream sauce. The addition of artichoke hearts lends a tangy, Mediterranean-inspired twist that perfectly complements the savory flavors. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a touch of heat, this one-pan meal is as easy as it is indulgent. Perfect for satisfying cravings in under 40 minutes, this hearty pasta dish is an instant family favorite.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz fusilli pasta
• 2 pieces chicken breasts
• 14 oz canned artichoke hearts
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 pieces garlic cloves, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 3 oz parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain, reserve 1/2 cup of the pasta water, and set aside.

Step 2

While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet, let rest for 5 minutes, and slice into thin strips.

Step 4

In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil along with the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Cook for 2-3 minutes to slightly reduce the sauce.

Step 6

Add the grated parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to reach your desired consistency.

Step 7

Stir in the artichoke hearts, ensuring they are evenly coated in the sauce. Add the cooked fusilli pasta and toss well to combine.

Step 8

Return the sliced chicken to the skillet, nestling it into the pasta and sauce. Allow everything to heat through for 2-3 minutes.

Step 9

Sprinkle with freshly chopped parsley and, if desired, red pepper flakes for a bit of heat.

Step 10

Serve immediately, garnished with additional parmesan cheese if desired.

Nutrition Facts

Serving size	(1730.0g)

Amount per serving	% Daily Value*
Calories	3574.7

Total Fat 176.7g	0%
Saturated Fat 87.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 673.0mg	0%
Sodium 5667.9mg	0%
Total Carbohydrate 289.9g	0%
Dietary Fiber 32.5g	0%
Total Sugars 10.5g
Protein 198.3g	0%

Vitamin D 0IU	0%
Calcium 1220.8mg	0%
Iron 13.5mg	0%
Potassium 1361.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 22.4%

Carbs: 32.7%