In Good Flavor
What about the hubs, some of you might ask? He, on the other hand, marches to the beat of his own boring food drum. He likes what he likes and seldomly strays. I didn’t bother asking him to try this pasta. I know him too well. #pickyeater
Spicy Artichoke Chicken Pasta is a perfect meal to make on a busy weeknight or any day the schedule is jammed packed. With this dish, a delicious home cooked meal that does not require much time and effort can be had.
And when it’s time to clean up, no big deal. Sometimes it can seem to take almost as long as it takes to make the meal. Not so here: one pot = fast cleanup. I hope this one-pot meal fad never goes away!!
I have made this dish with and without a splash of heavy cream. Although the no-cream version is good, I highly recommend adding a bit of cream. It adds a smooth, velvety texture that coats your tongue. The images in this post was from a batch cooked without a splash of cream. The OCD side of me wants to do another photoshoot using a batch cooked with cream. The practical side of me says my plate is too full to redo a photoshoot that would yield almost identical photos. Since this post is already a few days late in getting published, the practical side of me won.
That’s it for now, friends. I hope you are having great week!
SPICY ARTICHOKE CHICKEN PASTA INGREDIENTS:
3 tbsp. extra virgin olive oil, divided
1 1/4 (approx.) lbs. skinless, boneless chicken breast
1 tsp. salt
1 tsp. black pepper
1 1/2 cup chopped onion
6 anchovy fillets
1 1/2 tsp. red pepper flakes
3 tbsp. chopped garlic
3 cups low sodium chicken broth
12 oz. marinated artichoke hearts, drained and rough chop large pieces
1/4 cup heavy cream (optional, but highly recommended)
12 oz. bag fine egg noodles
Parmesan cheese shavings for garnishing
INSTRUCTIONS:
Cut chicken into 1/2 to 3/4-inch chunks. Season with 1/4 teaspoon each salt and pepper.
Preheat a large non-stick skillet on medium high. Add 1 tablespoon olive oil. Add chicken. Cook for 4 minute
s, turning to sear on all sides. Transfer to a plate.
Reduce heat to medium. Add remaining olive oil to the skillet. Add onion and red pepper flakes. Cook, stirring for 3 minutes. Add anchovies and garlic. Cook for 2 minutes, stirring frequently and using a spatula to break up anchovies.
Pour in chicken broth, heavy cream. Add artichoke, chicken, and the remaining salt and pepper. Increase heat to high, then turn off heat as soon as broth boils. Leave skillet on burner.
Add pasta. Quickly work pasta into the broth. It’s fine if all the pasta is not completely submerged. Cover for 3 minutes. Remove cover and stir to completely submerge any partly cooked pasta. Leave uncovered for 2 minutes.
Serve immediately with fresh Parmesan shavings, optional.
Makes 4 servings.
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I love this version of pasta and chicken recipe. Great mix of ingredients and good suggestion in using anchovies, definitely adds more flavor to food. Thanks for sharing this easy and flavorful recipe, Thao!
Thank you for stopping by, Caitlyn. Anchovies are so underrated, aren't they?
You had me at spicy! Looks like one comforting dish! I do enjoy anchovies… the only thing that I tried them in that I didn't like was pizza….other than that, they're deish! Love how quickly this comes together too. Perfect for busy weeknight dinners or a special Friday night meal 🙂 Have a great weekend, Thao!
I don't use artichokes often, but I do love them!! Another great weeknight pasta dish sounds like just what I need. I would definitely not leave out any of that heat!
Spicy makes things a little more interesting! I have never had anchovies on my pizza, and I can probably hold a little longer on that one 🙂 Have a wonderful weekend, Dawn!
I go through phase with artichokes, and right now, they're on. I'm glad you want to leave in the heat!!
I love this combination, very clever! I bet it's delicious 🙂
Artichokes are so good, but I find that I don't eat them that often. I love that you put them in pasta with chicken and anchovies. What a fantastic combination of flavours!
This sounds so delicious! Anchovies in pasta delicious are the best. Plus, cream. YUM. I'm going ot have to make this for sure!
Thank you. It is! 🙂
Thanks Marie. I would actually like to use fresh artichokes more, but I'm a bit lazy when it comes to that. Thank goodness for canned and jarred artichokes, which are also yummy!
I love anchovies in pasta! I hope you'll give this a try!!
You have NO IDEA how excited I am about this pasta. Artichoke hearts are my absolute favorite food on earth. (No kidding!) This sounds so freaking good, Thao! Happy Valentine's Day!
Wow! Even more than chocolate? I'm so glad I know this about you, Kelsie! Happy Valentine's Day to you too! 🙂
love how flavorful this sounds! artichokes are so deliciously sweet, and the anchovies sound awesome (then again, i'm the person who adds fish sauce to anything and everything lol).
Take it from the one who says her blood is part soy sauce, I get you! 🙂
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YUMMM! This recipe looks incredible! I adore artichokes and haven't made a recipe with them in awhile. I'm pinning this recipe so I can make it this coming week! YAY!
I'm so happy you are pinning it, Christina! I hope you'll get a chance to try it (and love it). Thank you for stopping by!
This is exactly what I would love to eat right now, it immediately caught my attention. And I am so glad it is made with marinated artichokes from a jar, because I very rarely see any fresh artichokes around here. Plus they are so expensive… I am so making this, I have every ingredient in the house.
I don't see fresh one much either. Marinated artichokes are always available and go good. I'm so glad you're trying this out, Adina! I hope you like it!!