Best 11 Penne With Chicken Pesto And Artichokes Recipes

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When it comes to creating a flavorful and delectable dish, "penne with chicken pesto and artichokes" stands as a culinary masterpiece. This exquisite Italian-inspired pasta offers a harmonious blend of textures and flavors that tantalize the taste buds with every bite. The tender penne pasta, cooked to al dente perfection, serves as the perfect canvas for an array of vibrant ingredients. Succulent chicken pieces, marinated in a fragrant blend of herbs and spices, bring a savory richness to the dish. The addition of pesto, a vibrant sauce crafted from fresh basil, pine nuts, and Parmesan cheese, infuses the pasta with a burst of herbaceousness and nutty undertones. Artichoke hearts, with their mildly sweet and subtly tangy flavor, add a delightful layer of texture and complexity. Whether you're a seasoned chef or a home cook seeking a delightful culinary adventure, this article will guide you through the process of creating an unforgettable "penne with chicken pesto and artichokes" dish that will leave your taste buds craving more.

Let's cook with our recipes!

PENNE WITH CHICKEN AND PESTO



Penne with Chicken and Pesto image

I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.

Provided by MARYSTEVE

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 ¼ cups heavy cream
¼ cup pesto
3 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g

CHICKEN PESTO PENNE



Chicken Pesto Penne image

"Served with a side dish of vegetables, this makes a filling meal for two," writes Bill Hilbrich of Saint Cloud, Minnesota. "Sometimes I use cooked shrimp instead of chicken."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

1 cup uncooked penne pasta
2 tablespoons grated Parmesan cheese
2 tablespoons sour cream
2 tablespoons prepared pesto
1 cup cubed cooked chicken

Steps:

  • Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.

Nutrition Facts : Calories 392 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 282mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

CHICKEN PESTO PASTA



Chicken Pesto Pasta image

This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1-1/4 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3-1/2 ounces each) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup shredded Parmesan cheese
2/3 cup pine nuts, toasted

Steps:

  • Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

  • Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  • Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  • Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  • Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
  • To serve, sprinkle parmesan cheese and basil on top!
  • Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

PENNE WITH CHICKEN AND ARTICHOKES



Penne With Chicken and Artichokes image

You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb dry penne pasta
3 tablespoons olive oil
1 tablespoon garlic, chopped
6 boneless skinless chicken breast halves (about 1 1/2 pounds total)
1 cup dry white wine or 1 cup chicken broth
2 (14 ounce) cans artichoke hearts, quartered, drained
1 cup sun-dried tomato packed in oil, jullinne
1 bunch green onion, white and pale green parts only, chopped
1 tablespoon lemon zest
1 cup fresh parmesan cheese, grated plus extra for serving or 1 cup asiago cheese, plus extra for serving
salt & freshly ground black pepper
1/2 cup fresh basil leaf, cut into thin strips

Steps:

  • Cook the pasta in boiling salted water according to the package directions.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
  • Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
  • Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
  • Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.

Nutrition Facts : Calories 688.4, Fat 19.3, SaturatedFat 5.2, Cholesterol 90.2, Sodium 527.9, Carbohydrate 84.2, Fiber 21.5, Sugar 2.4, Protein 42.5

PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM



Penne With Chicken, Artichokes, and Pesto Cream image

Make and share this Penne With Chicken, Artichokes, and Pesto Cream recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces penne pasta
1 tablespoon olive oil
12 ounces boneless skinless chicken breasts, cut into 1 inch pieces
14 ounces artichoke hearts, drained and halved
14 ounces diced tomatoes, drained
1 cup heavy cream
1/2 cup pesto sauce
1/4 cup parmesan cheese
salt and pepper, to taste

Steps:

  • Cook pasta according to package directions. Drain and set aside.
  • Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
  • Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 736.3, Fat 30.3, SaturatedFat 15.8, Cholesterol 136.3, Sodium 719.9, Carbohydrate 87, Fiber 16.1, Sugar 4.8, Protein 33.9

PENNE WITH CHICKEN, PESTO AND ARTICHOKES



PENNE WITH CHICKEN, PESTO AND ARTICHOKES image

Categories     Pasta     Dinner

Yield 5-6 bowls

Number Of Ingredients 10

12 oz box of penne pasta
7 oz jar of artichoke hearts
3 cloves of garlic
28 oz jar diced tomatoes
2 large chicken breasts
1/2 cup pre-made sun dried tomato pesto
1 onion
3/4 cup parmesan cheese
5 tablespoons olive oil
Salt and pepper

Steps:

  • marinade chicken breasts in favorite marinade. Heat 2 tablespoons olive oil on medium high heat in a medium skillet. Add chicken breasts, brown 5 mins per side. Place chicken on a baking sheet, cook 30 minutes at 350 degrees, or until internal temp is 165. While chicken is cooking, cook penne according to instructions on the box. Heat 3 tablespoons olive oil in large pot over medium-high heat. Add the onion and garlic and sauté for 5-8 minutes, or until onion is tender. Add whole can of tomatoes, including the juice, and the artichoke hearts. Simmer for 8 minutes, until the sauce thickens then add the sun dried tomato pesto and cook for 1-2 minutes longer. Add in freshly cooked pasta add pinch of salt and pepper. Remove chicken from oven, slice into one inch cubes and add to pasta then add 1/2 cup parmesan cheese, stir and serve. Use extra 1/4 cup cheese to sprinkle on top when serving.

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN



Crispy Artichoke Pesto-Stuffed Chicken image

Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 10

One 12-ounce jar marinated quartered artichoke hearts, drained
1/2 cup pesto
1/2 cup grated Parmesan
6 thin chicken cutlets (4 to 6 ounces each, pounded to 1/8 inch thick)
Kosher salt and freshly ground black pepper
4 ounces sliced provolone, cut into 1/2-inch pieces
2/3 cup all-purpose flour
2 large eggs
1/2 cup plain breadcrumbs
4 tablespoons olive oil

Steps:

  • Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
  • Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
  • Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
  • Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE



Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

  • Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
  • In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

PENNE WITH TOMATOES, PESTO AND ARTICHOKES



Penne with Tomatoes, Pesto and Artichokes image

Categories     Pasta     Tomato     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Artichoke     Bon Appétit     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 8

1 6- to 7-ounce jar marinated artichoke hearts, drained,3 tablespoons oil reserved
1 large onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1/2 cup purchased pesto
12 ounces penne pasta, freshly cooked
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

  • Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE



Chicken And Artichoke Penne With A White Sauce image

A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!

Provided by MARBALET

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 8

2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (8 ounce) can artichoke hearts in water, drained
8 fresh mushrooms, sliced
¾ (6 ounce) can black olives, drained and chopped
1 pinch paprika
1 tablespoon olive oil
10 ounces penne pasta
2 cups homemade bechamel sauce

Steps:

  • Cook pasta in a large pot of boiling water. Drain.
  • Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
  • Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
  • Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 70.5 g, Cholesterol 48.6 mg, Fat 22.7 g, Fiber 6 g, Protein 30.6 g, SaturatedFat 5.4 g, Sodium 846.7 mg, Sugar 8.1 g

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful pesto, and tender chicken.
  • Cook the penne pasta according to the package instructions. Al dente pasta is best for this dish.
  • If you don't have marinated artichoke hearts, you can use canned artichoke hearts and marinate them yourself in a mixture of olive oil, lemon juice, garlic, and herbs.
  • To make the pesto, use a food processor or blender to combine the basil, pine nuts, Parmesan cheese, garlic, and olive oil until smooth.
  • When cooking the chicken, be sure to season it well with salt and pepper. You can also add other spices, such as paprika or cumin, for extra flavor.
  • To assemble the dish, simply combine the cooked pasta, chicken, pesto, artichoke hearts, and sun-dried tomatoes in a large bowl and toss to coat.
  • Serve immediately, garnished with additional basil leaves and Parmesan cheese.

Conclusion:

This penne with chicken, pesto, and artichokes is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please everyone at the table. The combination of the creamy pesto, tender chicken, and tangy artichokes is simply irresistible. So next time you are looking for a quick and tasty meal, give this recipe a try. You won't be disappointed!

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