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Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta

Rated as 4.5 out of 5 Stars

"Our Artichoke Bruschetta isn't just a toast topping! It makes an incredibly flavorful ingredient in a number of dishes-from pastas and sandwiches to salad dressings and meat marinades."
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1 h 10 m servings 986 cals
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F.
  2. Rub chicken with salt and pepper.
  3. In a large oven-friendly skillet, brown chicken in olive oil for 1-2 minutes on each side. Transfer chicken to a covered dish.
  4. Add garlic and mushrooms to the skillet. Saute for about 8 minutes, or until ingredients begin to brown. Add chicken broth to deglaze the skillet. Return chicken to the skillet and top with bruschetta. Cover and bake at 375 degrees F for 30-35 minutes.
  5. In the meantime, bring a large pot of salted water to a boil. Cook pasta according to package instructions.
  6. Once cooked through, remove chicken from the oven. Transfer the chicken to a dish. Stir in cream, slowly. Return chicken to the skillet and cook covered for another 10 minutes to thicken sauce. Add salt and pepper to taste.
  7. Serve on a bed of whole-wheat gemelli, topped with Parmigiano.

Nutrition Facts

Per Serving: 986 calories; 43 g fat; 92.4 g carbohydrates; 56.2 g protein; 169 mg cholesterol; 902 mg sodium. Full nutrition

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Read all reviews 2
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Took a while to make this, but it was well worth the effort. Will make again. The jar of Bruschetta adds a lot of flavor on its own, but I threw in a little garlic powder anyway; very rich.

Made this as directed but used egg noodles instead of gemelli. Did not have bruschetta but used chopped artichokes, tomatoes, garlic with a little olive oil. Good flavor but much too soupy. If...