Spicy Artichoke Chicken Pasta

Spicy Artichoke Chicken Pasta is a flavorful one-pot meal consisting of garlic, marinated artichokes, red pepper flakes, and egg pasta. This 30-minute easy pasta recipe is perfect for a weeknight dinner.

    

My daughter was over the house when I made this easy-peasy one-pot meal for a photoshoot a few days ago. She took a bite and immediately wanted more. I was reassured right then and there that I raised her right (proud Mom). My son, who does not go out of his way to eat artichokes, really digs it was well. I made this pasta three times in the past two weeks and he has helped me polish off every single one.

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’ll let you in on the secret: there are anchovies in this dish. I’ve said this before and I’ll say it again, if you don’t think you like anchovies, try not to leave them out. They dissolve and add a depth of flavor without making the dish taste fishy. They only make things taste better. Really!!

If you are not a lover of heat, don’t let the “spicy” in the name turn you off. The amount in this recipe is just enough for medium heat level. Reducing the amount of red pepper flakes by half will provide the essence of warmth without it tasting spicy. Sorry, I’m not going to tell you to leave it out entirely.

Fine egg pasta contributes to the speediness of this meal. But because it is so fine, paying attention to the cooking time is important. Delicate pasta of this type can turn from just right to mushy in no time. This dish is best served immediately. The egg noodles cook using residual heat of the pan and is ready to eat five minutes from the time it is incorporated into the skillet to the time it hits the table. If you make this, call the family to the table then add the pasta to the remaining ingredients in the skillet. Within the five minutes it takes for the gang to get to the table, the pasta is perfect and ready to eat.

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! 

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Nonstick skillet— this12-inch hard anodized skillet is oven safe up to 500° F. It comes with a glass lid.
• Spatula—this set of 2 has one regular and on slotted spatula. Heat resistant up to 446°F.

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Spicy Artichoke Chicken Pasta

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main Recipe Keys: L Light and Healthy C Carbohydrate

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesTotal time: 30 minutesServings:4 Servings

Description

Spicy Artichoke Chicken Pasta is a flavorful one-pot meal consisting of garlic, marinated artichokes, red pepper flakes, and egg pasta. This 30-minute easy pasta recipe is perfect for a weeknight dinner.

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 1 1/4 (approx.) pounds skinless, boneless chicken breast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 cups chopped onion
• 6 anchovy fillets
• 1 1/2 teaspoons red pepper flakes
• 3 tablespoons chopped garlic
• 3 cups low sodium chicken broth
• 12 ounces marinated artichoke hearts, drained and rough chop large pieces
• 1/4 cup heavy cream (optional, but highly recommended)
• 12 ounces bag fine egg noodles
• Parmesan cheese shavings for garnishing  

Instructions

1. Cut chicken into 1/2 to 3/4-inch chunks. Season with 1/4 teaspoon each salt and pepper.
2. Preheat a large non-stick skillet on medium high. Add 1 tablespoon olive oil. Add chicken. Cook for 4 minutes, turning to sear on all sides. Transfer to a plate.
3. 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. 
4. 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. 
5. 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. 
6. Serve immediately with fresh Parmesan shavings, optional.
7. Makes 4 servings.

Keywords:easy pasta recipe, 30-minute meal, one-pot meal, artichoke, chicken

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