Tessa’s Recipe Rundown
Taste: Savory, rich, slightly salty. I find it extremely difficult to describe the taste of artichokes but their flavor is definitely in this dish! Texture: The chicken is moist and tender, the pasta is al dente, and the sauce is rich without being cloying. Ease: Very easy and quick! Appearance: Messily delicious. Pros: Tasty, easy, cheap, and fast. Cons: None! Would I make this again? Yep.This post may contain affiliate links. Read our disclosure policy.
It’s hard to focus on writing about food when I’m so excited for the Big Traveling Potluck food blogger event this weekend. It’s always such a blast and also a little surreal to meet up with the people you mostly only know from the internet. It’s also nice to be in the company of people who don’t think you’re obnoxious for taking a photo of every item of food that surrounds you. If you want to follow the fun at what I anticipate will be the world’s best potluck, stay tuned to my twitter and instagram.
What are you guys planning for the weekend? If you don’t have any dinner plans – you should definitely make this pasta dish. It’s great for dinner any night of the week because it’s fast, tasty, and cheap. Plus who doesn’t love pasta? Pasta was my go-to staple when I first started to become interested in cooking because it’s so easy to prepare and incredibly versatile. Yay for pasta!
Chicken Pasta with Artichoke Sauce
Ingredients
- 8 ounces fettuccine
- 4 boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 (14 ounce) can artichoke hearts (not marinated), drained and quartered
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- Pinch cayenne pepper
- 2 tablespoons chopped fresh Italian parsley
- 1/4 cup grated Parmesan cheese, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package direction.
- Meanwhile, place the chicken breasts between two pieces of plastic wrap. With a meat mallet, pound the chicken to an even 3/4-inch thickness. Season with salt and pepper.
- Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat and cook the chicken until it is golden brown and registers 165°F on an instant read thermometer, about 3 to 4 minutes per side. Remove the chicken to a plate.
- Reduce heat to medium and add the remaining 1 tablespoon of oil to the sauté pan. Add the shallot and artichoke hearts and cook until they are softened, 2 to 3 minutes. Add the garlic and cook until fragrant, 20 to 30 seconds. Add the white wine and cook until almost evaporated, scraping up any browned bits on the pan with a wooden spoon.
- Add the chicken stock, cream, and cayenne and bring the sauce to a simmer and cook for 4 minutes, or until the artichokes are soft and the sauce is slightly thickened. Meanwhile, slice the cooked chicken. Once the sauce is thickened, add the chicken, pasta, parsley, and cheese to the pan and stir to combine. Season to taste with salt and pepper before serving.
need to try this
Made this tonight except used boneless skinless thighs since were not fans of white meat and added sun dried tomatoes. This was great!
This pasta looks amazing! So easy and delicious, and I loooove artichokes. Pinned!
Wow this chicken pasta looks amazing! I definitely could go for some of this now. Thanks for sharing this post and have a wonderful weekend 🙂
This pasta looks so yummy! I love the artichoke sauce!!
Have fun this weekend, wish I was going!