Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta

Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta

DeLallo Foods 0

"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."

Ingredients 1 h 10 m {{adjustedServings}} servings 986 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 986 kcal
  • 49%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 92.4g
  • 30%
  • Protein:
  • 56.2 g
  • 112%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 902 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 2

  1. 2 Ratings


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.

Patricia  Stretchberry

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 I try it again, I will cut the broth to 1/2 cup and add as needed, but will not use 2 cups. Added lots of Italian seasoning and basil. Would also add more garlic.