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Kale Pesto Pasta with Chicken & Artichokes

Chicken & Artichoke Pasta with Kale Pesto

  • Author: Kathryn | FoodieGirlChicago
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Category: Pasta + Grains
  • Cuisine: Continental


This chicken and artichoke pasta gets topped with creamy kale pesto sauce for healthier comfort food!



  • 1 1/2 cups uncooked Barilla Plus Penne
  • 8 oz boneless skinless chicken breast, sliced
  • 1 tablespoon olive oil
  • 8 oz frozen artichoke hearts, thawed, drained and chopped
  • 1/4 teaspoon course ground pepper
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried thyme
  • 1 tablespoon dried shallots
  • 1/4 cup kale pesto
  • 1/3 cup pasta water
  • 1/4 cup grated parmesan cheese (plus additional for topping)
  • 2 tablespoons Greek yogurt
  • 1/2 cup part-skim ricotta cheese


  1. Cook the pasta according to the package directions, omitting salt.
  2. While the pasta is cooking, heat the olive oil in a sauté pan. Add chicken and sauté until browned, breaking into bite-sized pieces as it cooks. Add the artichoke hearts, spices, and pepper; sauté 2-3 minutes until artichoke hearts are warmed. Keep warm over low heat.
  3. Drain the pasta, reserving 1/2 cup of water. Add pasta to chicken and artichoke mixture in the sauté pan; increase heat to medium-low and mix together. Add 1/3 cup pasta water, 1/4 cup kale pesto, ricotta, parmesan & yogurt. Stir until everything is incorporated.
  4. If necessary, add a little additional pasta water for a smooth consistency. Season with salt & pepper as desired. Top with grated parmesan cheese and serve immediately.


Makes 3-4 servings depending on serving size.