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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
While the pasta cooks, season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
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.
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.
Add the artichoke hearts to the skillet and sauté for 2 minutes, tossing gently to coat them in the garlic and butter.
Pour in the white wine and simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
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.
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.
Garnish with fresh parsley and additional grated Parmesan if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5289 mg | 230% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 9.6 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 740 mg | 57% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2397 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
