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+ servings
Chicken and Fettuccine with Artichokes
Cook Time
30 mins

Enjoy a quick meal with an elegant feel with this simple chicken pasta dinner with artichokes.

Course: Main Course
Cuisine: Italian
Keyword: chicken dinner, pasta recipe
Servings: 4
Author: Jackie
  • 8 ounces dried fettuccine or linguine
  • 2 tablespoons olive oil
  • 12 ounces Foster Farms Boneless Skinless Chicken Breast Fillets
  • ¼ cup butter
  • 3 cloves garlic minced
  • 1 9- ounce package frozen artichoke hearts thawed and halved lengthwise
  • ¾ cup dry white wine
  • ¼ cup coarsely chopped pistachios or pine nuts plus more for garnish
  • ¼ teaspoon salt
  • 2 tablespoons snipped fresh Italian flat-leaf parsley
  • Cracked black pepper to taste
  1. Cook pasta according to package directions; drain.
  2. Return pasta to hot pan; cover and keep warm.
  3. Meanwhile, in a very large skillet, heat oil over medium heat. Add chicken; cook for 8 to 12 minutes or until no longer pink, turning once.
  4. Remove chicken from pan; discard pan drippings.
  5. In the same pan, melt butter over medium heat.
  6. Add garlic; cook and stir for 15 seconds.
  7. Stir in artichokes, wine, nuts and salt.
  8. Bring to a boil; reduce heat.
  9. Simmer, uncovered, for 5 minutes.
  10. Return chicken to pan. Cook for 1 to 2 minutes or until heated through.
  11. Transfer chicken to a cutting board; cut diagonally into 1-inch slices.
  12. Arrange the cooked pasta on dinner plates or a large serving platter; top with the sliced chicken. Spoon artichoke mixture over chicken and pasta. Sprinkle with parsley, additional pistachios (if desired) and pepper.