Cooking Mom Uptown Recipes

Creamy Chicken and Artichoke Pasta with Sun-dried Tomatoes

December 13, 2021

Here is a very easy meal that came about from leftover marinated artichokes. I had half a jar in the fridge, and as part of my No Food Waste initiative, I was determined to make something tasty! Details below for this Creamy Chicken and Artichoke Pasta with Sun-dried Tomatoes!


Serves: 2, since it was using up leftovers, but easy (and preferred) to double for 4!

Active Time: 10 minutes

Total Time, Including Cooking and Cooling: 25 minutes


  • 1/2 lb Thin Spaghetti, or any pasta of choice
  • 1/2 brick Cream Cheese
  • 1/2 jar Marinated Artichokes, drained and chopped
  • 1/2 jar Sun-dried Tomatoes, drained and chopped
  • 1 cup cooked Chicken, shredded (rotisserie for time-saving)
  • 2 Tbsp Whole Milk
  • 1/4 cup Bone Broth
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Pepper


Cook spaghetti according to package directions.

Meanwhile, in a large skillet, add all remaining ingredients. Heat over medium until cream cheese is melted and a sauce is formed. Once the sauce is bubbling and hot, toss in drained pasta.

Divide into two bowls, season with additional s&p, and enjoy!

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