Creamy Mediterranean Chicken & Artichoke Tagliatelle

Creamy chicken with artichokes, Kalamata olives, fresh garden parsley, and tender egg pasta

Sometimes the best meals start with a few quality ingredients and a little creativity. I used chicken breasts, marinated artichokes, Kalamata olives, and tagliatelle egg pasta from Hungryroot to create this easy Mediterranean-inspired dinner.

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The chicken is seasoned with smoked paprika and browned before being finished in a creamy white wine sauce with artichokes and briny Kalamata olives. Instead of draining the pasta, I transfer it straight from the cooking water into the sauce, bringing along a little starchy pasta water to help everything come together.

Fresh parsley from the garden adds brightness, and parsley flowers make a beautiful garden-to-table garnish.

Serves 4

Ingredients

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika
1 tablespoon olive oil
1/2 cup dry white wine, or chicken stock
1/2 cup heavy cream
4 tablespoons butter
1 cup marinated artichoke hearts, drained and roughly chopped
1/2 cup Kalamata olives, pitted
8 to 10 ounces tagliatelle egg pasta
1/4 cup fresh garden parsley, chopped, plus more for garnish
Parsley flowers for garnish, optional

Instructions

1. Brown the chicken

Preheat the oven to 350°F.

Pat the chicken breasts dry and season both sides with salt, pepper, and smoked paprika.

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and brown on both sides until golden, about 3 to 4 minutes per side. The chicken does not need to be cooked through at this point.

2. Build the sauce

Remove the pan from the heat briefly and carefully add the white wine, scraping the bottom of the pan to release all those flavorful browned bits.

Add the heavy cream and butter and stir gently until the butter begins to melt. Add the marinated artichokes and Kalamata olives.

3. Finish the chicken

Transfer the pan to the 350°F oven and cook for approximately 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.

4. Cook the pasta

While the chicken finishes, bring a large pot of generously salted water to a boil.

Add the tagliatelle and cook for 8 to 10 minutes, or according to package directions, until al dente.

Do not drain the pasta.

5. Bring everything together

Remove the chicken from the oven and transfer the breasts to a plate to rest.

Using tongs, transfer the tagliatelle directly from the pasta water into the skillet with the artichoke cream sauce. It's okay—and encouraged—to bring a little pasta water along with it.

Toss the pasta with the sauce until creamy and well coated. Add the chopped garden parsley and season with additional salt and pepper to taste. If needed, add another splash of pasta water to loosen the sauce.

6. Serve

Pile the creamy artichoke and Kalamata olive tagliatelle into shallow bowls. Place a chicken breast over each serving and spoon a little extra sauce over the top.

Finish with fresh parsley and, if you have them growing in the garden, a few delicate parsley flowers.

Kimberly's Garden-to-Table Tip

Don't overlook your herb flowers! Parsley flowers are edible and make a simple pasta dinner look restaurant-worthy. Just make sure any flowers you use have been grown without chemicals not intended for edible crops.

Ingredient Swaps

No white wine? Chicken stock works beautifully.

No tagliatelle? Fettuccine, pappardelle, or another wide pasta will work.

For an extra garden touch, add a handful of fresh spinach or arugula to the hot pasta just before serving.