Thin spaghetti in a slightly creamy sauce with tangy, rich artichokes and fresh tomatoes.
We’re almost settled into our new home. Moving has been an adventure, and because we spent so much time apart, we discovered duplicates of many items — especially in the pantry. Two bottles of soy sauce, twice the spices, and somehow four cans of artichokes.
Extra food is never a problem; duplicate blankets and small household items went into boxes for the local donation center. For this dish I used canned artichokes, but fresh or frozen would work equally well depending on what you have on hand.
If you choose canned artichokes, I prefer those packed in brine rather than oil. They have a clean, tangy flavor with the right balance of acid and salt. For the cream component I used half-and-half; heavy cream will make the sauce richer, while whole milk keeps it lighter.
If you don’t have diced pancetta, three slices of raw bacon, chopped, make an excellent substitute. This recipe comes together quickly and makes a satisfying weeknight meal.
Artichoke Chicken Pasta
Ingredients
- 6 ozs. pasta
- 2 chicken breasts
- 1 tablespoon olive oil
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ½ cup diced pancetta
- ½ shallot, minced
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 can artichokes, drained
- 1 tablespoon Dijon mustard
- ½ tsp. herbes de Provence
- ¼ cup white wine
- ¼ cup half and half
- ¼ cup shredded Parmesan
- 1 tomato, diced
- 1 tablespoon fresh chopped basil
Instructions
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Cook the pasta until al dente. Drain and set aside, reserving a small cup of pasta water.
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Dice the chicken breasts and toss with olive oil, kosher salt and black pepper.
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In a large skillet over medium heat brown the pancetta until it begins to crisp. Add the chicken and cook, stirring occasionally, for about 5 minutes. Add the minced shallot and garlic and continue cooking 3–5 minutes more.
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Break the chicken pieces with a wooden spoon to ensure they are cooked through and no longer pink in the center.
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Add the butter and let it melt. Stir in the drained artichokes and cook for about 3 minutes to warm them through.
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Whisk together the Dijon mustard, herbes de Provence, white wine and half-and-half until smooth.
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Pour the mixture into the skillet and stir in the shredded Parmesan. Cook gently until the cheese melts and the sauce begins to thicken. If needed, loosen the sauce with a splash of reserved pasta water.
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Stir in the diced tomatoes, chopped basil and the cooked pasta. Toss everything together so the pasta is evenly coated with the sauce.
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Serve in bowls and top with extra Parmesan, freshly cracked black pepper and a pinch of kosher salt to taste. Enjoy.
Nutrition information is automatically calculated and should be considered an approximation.
Additional Info
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