White Wine Chicken & Artichoke Heart Linguine

White Wine Chicken & Artichoke Heart Linguine ingredients

• 12 oz linguine pasta
• 1.25 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 cloves garlic
• 14 oz canned artichoke hearts in water
• 0.75 cup dry white wine
• 0.5 cup chicken broth
• 0.5 tsp red pepper flakes
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh parsley
• 0.25 cup Parmesan cheese

How to make White Wine Chicken & Artichoke Heart Linguine

1. Bring a large pot of salted water to a rolling boil. Add the 12 ounces linguine pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
2. While the pasta cooks, pat the 1.25 pounds chicken pieces dry and season them with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Reduce the heat to medium. Add the 4 cloves thinly sliced garlic and 1/2 teaspoon red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
5. Add the 14 ounces drained and quartered artichoke hearts to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to lightly brown.
6. Pour in 3/4 cup dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes, reducing by about half.
7. Stir in 1/2 cup chicken broth and bring the sauce to a gentle simmer. Return the cooked chicken to the skillet and stir to combine.
8. Add the drained linguine pasta to the skillet with the chicken and sauce. Toss everything together, adding a splash or two of the reserved pasta water if needed to loosen the sauce and help it coat the pasta.
9. Stir in 1/4 cup fresh chopped parsley. Taste and adjust seasoning as necessary.
10. Serve hot, with optional grated Parmesan cheese for serving.

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