New this month
Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta

Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta

"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."
Added to shopping list. Go to shopping list.


1 h 10 m servings 986 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

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...

Other stories that may interest you