Chicken & Artichoke Pasta

The best word I can find for this dish is "refreshing."  It's not a pasta dish with thick white alfredo sauce or typical red marinara sauce...it's just chicken, bacon and the almighty artichoke.  Sound good?  Keep reading.  My first two ingredients were the starting points: pasta and artichoke, so my Google search led me to this cute blog with an appealing recipe.  Currently on their blog, they have a feature for Grilled Fish Tacos with Cantaloupe-Pineapple Salsa.  Umm, hello??!  Yes, please, now, thanks.  And I hate fish.  EDIT - looks like recipe actually originated from So Tasty So Yummy (and so true)

I digress, let's get back to business.  The total cook time was about 45-60 minutes, so a tad long for a week night but definitely still doable because it gives you leftovers for lunch.  Try it out for yourself with the recipe below, but my two cents is to add less lemon because it takes away the flavoring from the rest of the dish.  Plus, canned artichoke already gives a little citrusy twist.  And if you're like me, you love some delicious bacon, so why not add more slices?  The decision was okay in my book because we subbed it with turkey bacon anyway, score!  Can we make this again, soon!??


  • 12 oz spaghetti
  • 3 slices bacon
  • 2 skinless, boneless chicken breasts, halved and pounded to 1/4-inch thickness
  • 1/4 cup all-purpose flour
  • Salt
  • Pepper
  • 1 can artichoke hearts, drained and quartered
  • 2 tsp capers, drained
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/3 cup fresh lemon juice
  • 1/3 cup heavy cream
  • 1 Tbsp butter
  • Fresh parsley, chopped, for garnish


  1. Cook pasta in salted water until al dente, according to package instructions. Drain and set aside.
  2. Cook bacon to a crisp in a large pot over medium heat and remove, setting aside, leaving the rendered fat behind.
  3. Whisk together the flour, salt, and pepper in a shallow plate.
  4. Dredge the chicken in the flour mixture and shake off any excess.
  5. Add the chicken to the pan and fry until cooked through and golden brown, ~5 minutes per side.
  6. Transfer the chicken to a paper towel-lined plate and let rest.
  7. Add the artichokes, capers, and wine to the pan, scraping up any browned bits from the bottom of the pan and cooking for ~2 minutes.
  8. Add broth and lemon juice, cooking for another 2 minutes.
  9. Add the cream and the butter to the pan, stirring until the butter has melted and incorporated.
  10. Season to taste with salt and pepper.
  11. Slice the chicken into 1/2-inch slices and add to the caper-artichoke sauce.
  12. Add the bacon, pasta, and then gently toss the mixture. Serve immediately.
Yields: 4 servings
Estimated time: 45 minutes

1 comment:

  1. LOVE artichoke. Thanks for the recipe. Will have to try...or invite myself over next time you make this :-)