Chicken And Artichoke Penne With A White Sauce


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

4 servings


  • 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


  1. Cook pasta in a large pot of boiling water. Drain.

  2. Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.

  3. 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.

  4. 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 (per serving)

599 Calories
23g Fat
71g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 599
% Daily Value *
Total Fat 23g 29%
Saturated Fat 5g 27%
Cholesterol 49mg 16%
Sodium 847mg 37%
Total Carbohydrate 71g 26%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 31g
Vitamin C 10mg 51%
Calcium 181mg 14%
Iron 4mg 23%
Potassium 577mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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