Creamy Chicken and Artichoke Pasta Perfection

Ingredients

Localized ingredient list prepared for quick scanning.

• 12 ounces penne pasta or ziti pasta
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, finely minced
• 14 ounce can artichoke hearts, rinsed, drained, and roughly chopped (approximately 8 hearts)
• 1/4 cup kalamata olives, pitted and chopped (or other black olives)
• 2 cups cooked chicken, shredded
• 1/2 cup canned low sodium chicken broth
• 2 tablespoons fresh basil, finely chopped
• 1/2 cup grated Parmesan cheese

Method

Follow the steps in order for the best result.

1. In a large pot, bring water to a rapid boil over high heat. Introduce the pasta and cook according to package directions, until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant, about 30 seconds, being careful not to burn it.
3. Incorporate the chopped artichoke hearts, olives, shredded chicken, and chicken broth into the skillet. Season with 1/2 teaspoon of salt. Stir to combine and heat through.
4. Once the pasta is cooked, drain it thoroughly using a colander. Return the drained pasta to the pot.
5. Pour the chicken and artichoke mixture over the pasta in the pot. Add the chopped basil and stir everything together to ensure the pasta is well coated.
6. Sprinkle the grated Parmesan cheese over the pasta. Serve immediately and enjoy!