Spirals with Chicken Artichoke Wine Sauce
Indulge in a plate of pure comfort with 'Spirals with Chicken Artichoke Wine Sauce,' a dish that masterfully combines tender spiral pasta, juicy chicken, and the luxurious flavors of a creamy white wine sauce. Infused with garlic, butter, and tangy artichoke hearts, this recipe takes your taste buds on a journey, while the rich medley of Parmesan cheese and heavy cream ties it all together for a restaurant-worthy finish. Perfect for weeknight dinners or special occasions, this one-pan recipe is ready in just 45 minutes and offers a gourmet twist on classic pasta dishes. Garnished with fresh parsley and a hint of spice from optional red pepper flakes, it's a surefire way to impress your dinner guests. Keywords: chicken artichoke pasta, creamy white wine sauce, easy gourmet recipes, weeknight dinner ideas.
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Ingredients
- 12 oz spiral pasta (fusilli or rotini)
- 1 lb boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 14 oz canned artichoke hearts, quartered
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
Directions
Step 1
Bring a large pot of salted water to a boil and cook the spiral pasta according to the package instructions until al dente. Drain and set aside.
Step 2
While the pasta cooks, season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and allow it to rest on a cutting board. Slice into thin strips once slightly cooled.
Step 4
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 5
Add the artichoke hearts to the skillet and sauté for 2 minutes, tossing gently to coat them in the garlic and butter.
Step 6
Pour in the white wine and simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
Step 7
Add the chicken broth to the skillet and bring the mixture to a simmer. Stir in the heavy cream and Parmesan cheese, whisking to create a smooth sauce. Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and optional red pepper flakes for a hint of spice.
Step 8
Add the sliced chicken back into the skillet along with the cooked pasta. Toss everything together until the pasta is thoroughly coated in the sauce and warmed through.
Step 9
Garnish with fresh parsley and additional grated Parmesan if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1774.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2572.1 |
| Total Fat 111.9g | 0% |
| Saturated Fat 48.0g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 578.5mg | 0% |
| Sodium 5289.3mg | 0% |
| Total Carbohydrate 164.8g | 0% |
| Dietary Fiber 28.5g | 0% |
| Total Sugars 9.6g | |
| Protein 190.7g | 0% |
| Vitamin D 6.8IU | 0% |
| Calcium 739.6mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 2397.0mg | 0% |
Source of Calories