Imagine twirling your fork into a plate of perfectly cooked linguine, each bite bursting with tender chicken, tangy artichoke hearts, and a luscious garlic-infused sauce that transports you straight to the sun-drenched kitchens of Italy. This isn't just another pasta dish – it's a culinary journey that transforms simple ingredients into an extraordinary meal that will have your family and friends begging for seconds. In just 40 minutes, you'll create a restaurant-quality dinner that proves gourmet cooking can be both easy and incredibly delicious.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 2 chicken breasts, sliced
- 1 can artichoke hearts, drained and quartered
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- Add linguine to boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, pat chicken breast slices dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken slices and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30-45 seconds until fragrant.
- Add drained and quartered artichoke hearts to the skillet. Cook for 2-3 minutes, stirring occasionally.
- Pour in chicken broth and scrape any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Return cooked chicken to the skillet. Add drained linguine and toss everything together, adding reserved pasta water if needed to create a light sauce.
- Sprinkle grated Parmesan cheese over the dish and gently mix to combine.
- Transfer to serving plates, garnish with chopped fresh parsley, and serve immediately.
Tips
- Pat the chicken dry before seasoning to ensure a perfect golden-brown sear that locks in flavor and creates a beautiful texture.
- Reserve pasta water is your secret weapon! The starchy liquid helps create a silky sauce and helps ingredients cling together perfectly.
- Cook chicken to exactly 165°F to guarantee it's fully cooked but still juicy and tender. Use a meat thermometer for precision.
- Don't overcrowd the skillet when cooking chicken – this ensures each piece browns beautifully instead of steaming.
- Fresh parsley isn't just a garnish – it adds a bright, fresh note that elevates the entire dish's flavor profile.
- For extra richness, consider adding a splash of white wine when sautéing the garlic and artichokes.
- If you prefer a creamier sauce, you can stir in a few tablespoons of heavy cream when adding the chicken broth.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 40g
Protein: 35g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
