Artichoke Mushroom Chicken Pasta



I saw this Artichoke Mushroom Chicken Pasta recipe over at Our Family Treat and it sounded perfect for dinner. We did change a few things, but I have included a link to the original recipe. I’m so glad that we tried this dish. It was a perfect pasta dish. We loved the sauteed veggies in it. I’m sure you could add whatever  you would like for the veggies and it would still come out delish!
Recipe Adapted From Our Family Treat (Click Here for the original recipe)


Are Mushrooms Good For You?

Mushrooms have several healthy nutrients.

Mushrooms are rich in B vitamins, riboflavin, niacin, and pantothenic acid.

These nutrients help protect heart health.

Riboflavin is good for red blood cells and Niacin helps keep the digestive system healthy and promotes healthy skin.


How Can You Tell Artichoke Is Done?

 You can tell when your artichoke is cooked by nimbly taking off a leaf.

If it falls off easily, it’s probably cooked.


Can You Eat Raw Zucchini?

Raw zucchini is great in salads, and can also be eaten with dips.


Artichoke Mushroom Chicken Pasta

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Artichoke Mushroom Chicken Pasta

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Mom's Best 100 Easy Chicken Recipes
Servings: 1 recipe
Calories: 4493kcal
Author: Sweet Basil


For the Pasta

  • 3 Chicken breasts
  • 1 Clove Garlic minced
  • 1 Cup artichoke hearts chopped
  • 1 Cup of mushrooms sliced
  • 1 Cup of zucchini Chopped or sliced
  • 1 Cup fresh tomatoes chopped
  • Fresh Parsley chopped, for garnish
  • Fresh Parmesan grated for garnish
  • 1 Pound Penne Pasta


  • 1 Clove garlic minced
  • 3 Tablespoons butter
  • 3 Tablespoons Flour
  • 1 Cup heavy cream or you could use two cups milk instead of half skim half cream
  • 1 Cup Skim Milk
  • 1 1/2 Cups parmesan cheese grated
  • 2 Tablespoons Fresh Parsley chopped
  • salt and pepper to taste



  • Saute chicken breasts in a drizzle of olive oil over medium heat.
  • Add garlic, salt and pepper, moving everything around the pan to keep the garlic from burning.
  • Remove from heat when the chicken is almost cooked through.
  • Saute veggies in a pan and then combine chicken and veggies and keep on low heat while you are cooking your pasta.


  • Saute garlic in the butter.
  • Whisk in flour until it forms a ball and continue to whisk for 30 seconds to 1 min.
  • Slowly whisk in milk and cream.
  • Bring to a boil, continuing to whisk for 1 min and turn down to low.
  • Add parmesan cheese, salt and pepper and parsley flakes. Make sure to stir often.
  • Continue to taste and season the sauce.
  • Toss the pasta with chicken, sauce and veggies and serve.


Serving: 1g | Calories: 4493kcal | Carbohydrates: 363.8g | Protein: 255.2g | Cholesterol: 871.9mg | Fiber: 65.5g | Sugar: 47g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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3 comments on “Artichoke Mushroom Chicken Pasta”

  1. Pingback: Ingredients, Inc.30 Mushroom Recipes

  2. Looks absolutely delicious!

  3. That looks light and yummy. A perfect dish for summer!