Spicy Artichoke Pasta 1

 Spicy Artichoke Pasta

Spicy Artichoke Pasta is one of my husband’s favorite meals that we eat. I’ve started making sure that we have the ingredients on hand so we can make it at any time. This dish is a refreshing change from the traditional marinara sauce you are used to.



I got this recipe from my friend Holli a few years ago. I was nervous of the artichokes the first time I made this. I am a recovering picky eater, so new foods scare me. I chopped them up small and avoided some of them at first, but they add so much flavor. I am happy to say this meal has educated me into trying new possibilities. This was definitely a success.



I’ve never tried a pasta like this. Usually pastas have a strong tomato or Alfredo base to them. Although this pasta has tomatoes in it, the artichokes and seasonings add such a unique flavor to it. I think that is why Kevin is so drawn to it.


Spicy Artichoke Pasta

1 Clove Garlic, minced

2 Chicken Breasts, diced

2 Tablespoons Olive Oil


Saute the Chicken and Garlic with the Olive Oil, over medium heat until the chicken is almost cooked through.


1 Can of Petite Diced Tomatoes

1 14oz jar of Marinated Artichoke Hearts, drained and cut smaller, if desired

Add the Tomatoes and Artichoke Hearts to the Chicken and cook for about 10 minutes longer. I chop my artichokes smaller.


1 Cup Heavy Cream

Lawry’s Garlic Salt

Cajun’s Choice Creole Seasoning

3/4 Cup Real Parmesan Cheese

1 Pound of Fettucini or Spaghetti, cooked

Add the Heavy Cream and sprinkle in the Garlic Salt and Cajun Seasoning to taste. I add more (Lawry’s) Garlic salt than I do Cajun. I am told that the longer you cook it, the hotter it will get, but I haven’t really noticed a difference. Cook the sauce over medium heat, stirring occasionally, for another 20 minutes or so while you cook the pasta. Remove from heat and add in the cooked pasta and shredded Parmesan Cheese. Use forks to coat the pasta with the sauce. When eating, we usually sprinkle a little more Cajun Seasoning on top of the pasta on our plates. It usually needs just a tad more on top of the pasta.






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