A delightful pasta dish combining tender chicken, artichokes, and a creamy sauce for a comforting meal.
Cook the penne in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil in a large skillet over medium-high heat, then sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the chicken breast pieces to the skillet and cook until browned and cooked through.
Cut the chicken into even pieces for uniform cooking.
Pour in the white wine and let it simmer, scraping up any browned bits from the skillet.
This step adds depth of flavor to the sauce.
Add the chicken broth, artichoke hearts, sun-dried tomatoes, green onions, and lemon zest. Cook for a few minutes.
Stir gently to avoid breaking the artichoke hearts.
Stir in the cream and Parmesan cheese, then return the chicken to the skillet.
Adjust the seasoning with salt and pepper to taste.
Combine the cooked pasta with the sauce in the skillet, then toss in the fresh basil leaves.
Use tongs to mix the pasta and sauce thoroughly.
Serve the pasta in bowls, garnished with additional Parmesan cheese if desired.
Serve immediately for the best flavor and texture.
Nutze unsere App für das beste Erlebnis
