Creamy Chicken Artichoke Pasta
This creamy chicken artichoke pasta combines lean protein, artichokes, and sun-dried tomatoes into a flavorful, Mediterranean-inspired comfort food dish that's quick to make and endlessly versatile.
Ingredients
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Medium Onion diced
- 1 Tablespoon Garlic minced
- 2 Chicken Breasts skinless and boneless cut into 1-inch pieces
- 2 Tablespoons Flour
- 15 Ounces Artichokes drained and coarsely chopped
- 2 Cups Chicken Broth
- 1 Cup Heavy Cream
- 1 Cup Cooking Dry White Wine (or less according to taste)
- 1/2 Cup Sun-Dried Tomatoes julienne-cut
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 12 Ounces Angel Hair Pasta cooked
Instructions
- In a large skillet, heat the butter and olive oil over medium heat until melted and shimmering.
- Add the diced onion and sauté for 2-3 minutes, or until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Add the chicken pieces to the skillet and cook, stirring occasionally, until lightly browned and cooked through, about 5-7 minutes.
- Sprinkle in the flour and stir well to coat the chicken and absorb the pan juices. Let it cook briefly, about 1 minute.
- Slowly pour in the chicken broth, heavy cream, and white wine while stirring constantly to prevent lumps. Add the chopped artichokes, sun-dried tomatoes, oregano, basil, salt, and pepper.
- Reduce the heat to low, cover the skillet, and let the mixture simmer gently for 10 minutes, stirring occasionally.
- Toss the sauce with the cooked angel hair pasta until evenly coated. Serve immediately and enjoy!