Gourmet Chicken and Artichoke Pasta
Bristol FarmsGourmet Chicken and Artichoke Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon kosher salt, for pasta water
For the Chicken and Sauce
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup chicken broth, low sodium
- 1/2 cup heavy cream
- 14 ounces canned artichoke hearts, drained and quartered
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 lemon, juiced
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken pieces dry with paper towels. Season them evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 3
Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 6 min
- 4
Reduce the heat to medium. Add the minced shallots to the skillet and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it.
⏱️ 4 min
- 5
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it has reduced by about half.
⏱️ 3 min
- 6
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly.
⏱️ 5 min
- 7
Add the drained and quartered artichoke hearts and the cooked chicken back into the skillet with the sauce. Stir in the freshly grated Parmesan cheese and chopped fresh parsley. Squeeze in the juice from 1/2 a lemon. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min
- 8
Add the cooked and drained fettuccine directly to the skillet with the chicken and artichoke sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Serve immediately, garnished with extra freshly grated Parmesan cheese and a sprinkle of fresh parsley.
Kitchen Tools
Nutrition Facts (per serving)
Bristol FarmsGourmet Chicken and Artichoke Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon kosher salt, for pasta water
For the Chicken and Sauce
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup chicken broth, low sodium
- 1/2 cup heavy cream
- 14 ounces canned artichoke hearts, drained and quartered
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 lemon, juiced
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken pieces dry with paper towels. Season them evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 3
Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 6 min - 4
Reduce the heat to medium. Add the minced shallots to the skillet and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 1 minute until aromatic, being careful not to burn it.
⏱️ 4 min - 5
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it has reduced by about half.
⏱️ 3 min - 6
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly.
⏱️ 5 min - 7
Add the drained and quartered artichoke hearts and the cooked chicken back into the skillet with the sauce. Stir in the freshly grated Parmesan cheese and chopped fresh parsley. Squeeze in the juice from 1/2 a lemon. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 8
Add the cooked and drained fettuccine directly to the skillet with the chicken and artichoke sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Serve immediately, garnished with extra freshly grated Parmesan cheese and a sprinkle of fresh parsley.