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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

Artichoke Mushroom Chicken Pasta

0 from 0 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6


For the Pasta

  • 3 Chicken breasts
  • 1 Clove Garlic minced
  • 1 Cup artichoke hearts chopped
  • 1 Cup mushrooms sliced
  • 1 Cup zucchini Chopped or sliced
  • 1 Cup tomatoes fresh, chopped
  • Parsley Fresh chopped, for garnish
  • Parmesan Fresh, 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.
Nutrition Facts
Artichoke Mushroom Chicken Pasta
Amount Per Serving (1 g)
Calories 772 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g113%
Cholesterol 160mg53%
Sodium 750mg33%
Potassium 874mg25%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 6g7%
Protein 47g94%
Vitamin A 1764IU35%
Vitamin C 18mg22%
Calcium 409mg41%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment


  • Looks absolutely delicious!

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

    • Reply

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