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creamy chicken, artichoke & mushroom pasta

StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

If you like a rich creamy garlic sauce then you'll love this. Loaded with mushrooms, artichoke hearts and chunks of chicken, this sauce will work over spaghetti, angel hair or your or your favorite pasta. Simple and delicious!

►
yield 4 -6
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For creamy chicken, artichoke & mushroom pasta

  • 1 lb
    spaghetti or your favorite pasta
  • 10
    chicken bouillon cubes
  • 1 can
    artichoke hearts, drained and quartered
  • 3 lg
    boneless skinless chicken breasts, cooked and diced
  • 1/2 lb
    fresh mushrooms, sliced
  • 2 Tbsp
    butter
  • 3 Tbsp
    olive oil, extra virgin
  • 1/2 c
    flour
  • 1 1/2 c
    milk
  • 4 c
    chicken broth
  • 3 Tbsp
    sherry (cooking sherry ok)
  • 1/2 sm
    onion, chopped fine, or 1 tbsp minced dried
  • 1 Tbsp
    granulated onion
  • 1 Tbsp
    granulated garlic
  • 4
    green onions, sliced thin
  • salt & white pepper to taste
  • 1/2 c
    6 cheese italian blend, grated
  • 2 Tbsp
    fresh parsley, chopped

How To Make creamy chicken, artichoke & mushroom pasta

  • 1
    Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
  • 2
    In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
  • 3
    Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
  • 4
    Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
  • 5
    While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
  • 6
    Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
  • 7
    If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
  • 8
    Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!
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