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A bowl of chicken carciofi pasta topped with artichoke hearts, grated parmesan, dried oregano and black pepper.
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Chicken Carciofi Pasta

Seared chicken thighs and artichoke hearts in a white wine, lemon and parmesan sauce, with the pasta cooked right in the same pan.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Servings: 3 people
Calories: 914kcal
Author: Emily Roz

Ingredients

For the chicken

  • 1 tablespoon vegetable oil
  • 6 boneless, skinless chicken thighs (or 3 chicken breasts)
  • 1 teaspoon dried oregano
  • 1 big pinch flaky salt
  • Ground black pepper to taste

For the pasta

  • 3 garlic cloves finely chopped
  • 12 oz artichoke hearts, drained 350g
  • ½ cup dry white wine 100ml
  • 1 teaspoon dried oregano
  • 9 oz linguine or other long pasta 250g
  • 3 cups chicken stock, plus extra as needed 700ml
  • ¼ cup finely grated parmesan 10g
  • 1 tablespoon lemon juice

To serve

  • 2 to 3 lemon wedges
  • extra grated parmesan
  • Pinch of dried oregano optional

Instructions

  • Heat the oil in a large skillet over medium heat. Add the chicken and season with 1 teaspoon oregano, the flaky salt and black pepper. Fry for 5 minutes until golden. Flip and fry 3 to 5 minutes more, until golden and cooked through (165°F / 74°C). Remove and set aside.
  • In the same pan, add the garlic and artichoke hearts. Fry for a few minutes, scraping the bottom of the pan to work the golden bits left by the chicken into the sauce.
  • Pour in the wine and let it reduce for 3 to 5 minutes, stirring occasionally.
  • Add the remaining 1 teaspoon oregano, then the pasta and chicken stock, making sure the pasta is just covered. Simmer for 9 to 12 minutes, or according to the package, stirring occasionally so it doesn't stick. If it sticks a lot or the liquid runs low, add ¼ to ½ cup (50 to 100 ml) more stock.
  • Meanwhile, slice the chicken into strips or cubes.
  • When the pasta is nearly cooked, stir in the parmesan, lemon juice and chicken. Add a splash more stock if needed for a glossy sauce. Simmer for 1 minute to heat through, then taste and season.
  • Serve in bowls topped with extra parmesan, a squeeze of lemon and a sprinkle of dried oregano, if you like. Enjoy!!

Notes

  • If you wan to use chicken breast: use 3 breasts, and add them back only for the final minute so they stay juicy.
  • No wine: replace it with the same amount of chicken stock, and add an extra squeeze of lemon at the end.
  • Storage: keeps in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water, because the pasta soaks up the sauce as it sits.

Nutrition

Calories: 914kcal | Carbohydrates: 82g | Protein: 65g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 228mg | Sodium: 1117mg | Potassium: 1082mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1286IU | Vitamin C: 34mg | Calcium: 200mg | Iron: 5mg