Artichoke & Chicken Pasta

This one came together on the fly when sun-dried tomatoes weren't available at the store. The key is using marinated artichoke hearts — the herby, garlicky oil they come packed in does a lot of the flavor work for you. Optional add-ins (capers, olives, a spoonful of mascarpone) all lean into what's already happening.

Ingredients

• 1 jar marinated artichoke hearts, drained (reserve the oil)
• 2 cups shredded cooked chicken
• 8 oz short pasta (penne, rigatoni, farfalle, or fusilli)
• 3–4 cloves garlic, thinly sliced
• Splash of dry white wine or chicken broth
• Juice of half a lemon
• Handful of Parmesan, grated
• Splash of pasta water
• Fresh parsley or basil (optional)
• Red pepper flakes (optional)
• Capers or kalamata olives (optional — recommended)
• Spoonful of cream cheese or mascarpone (optional, for richness)

Steps

1. 1

   Cook the pasta

   Cook pasta in well-salted boiling water until al dente. Reserve a cup of pasta water before draining.

2. 2

   Sauté garlic and artichokes

   Heat the reserved artichoke oil in a wide pan over medium. Add garlic and cook until golden, 2–3 minutes. Rough-chop the artichoke hearts and add to the pan. Let them get a little color, 3–4 minutes.

3. 3

   Add chicken and deglaze

   Add shredded chicken and toss to warm through. Deglaze with wine or chicken broth.

4. 4

   Finish the sauce

   Squeeze in lemon juice. Add Parmesan and a splash of pasta water, stirring to form a loose sauce. Add capers or olives now if using. Taste for salt.

5. 5

   Toss and serve

   Add drained pasta and toss. Finish with herbs, red pepper flakes, and extra Parmesan.