Fettuccine with Artichokes and Chicken

This delightful pasta dish combines tender chicken pieces and artichokes with fettuccine, making for a satisfying and flavorful meal. The blend of ingredients creates a rich and hearty flavor profile, perfect for any dinner table. It's easy to prepare and makes a great weeknight dinner while still being elegant enough for a special occasion. The recipe is straightforward, requiring only basic pantry staples and a few fresh ingredients.


  • 8 tbsp extra-virgin olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
  • Salt and freshly ground black pepper, to taste
  • 2 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 lb frozen artichoke hearts, thawed and pat dry
  • 1 lb fettuccine
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges, for serving


  1. Heat 4 tbsp of olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
  2. In the same skillet, add remaining olive oil. Sauté garlic until fragrant, about 30 seconds. Pour in white wine and chicken stock, simmer until the mixture reduces by half, about 10 minutes.
  3. Add artichoke hearts to the skillet and cook until tender, about 5 minutes.
  4. Meanwhile, cook fettuccine in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and reserve 1/2 cup of pasta water.
  5. Return chicken to the skillet, toss to combine with artichokes. Stir in fettuccine and reserved pasta water if needed to loosen the sauce.
  6. Remove from heat. Mix in parsley and grated Parmesan cheese. Adjust seasoning with salt and pepper.
  7. Serve immediately with lemon wedges on the side.

Check out the inspiration recipe at Saveur

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