Chicken Breasts and Artichokes with Fettuccini

Name: Chicken Breasts and Artichokes with Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each chicken breast halves, boneless, skinless; 1 x salt and black pepper; 6 tablespoons butter; 1 cup chicken broth; 2-3 tablespoons sherry vinegar or red wine vinegar; 1 can artichoke hearts drained and rinsed; 1/2 cup heavy whipping cream; 1 pound pasta, fettuccine; 1 each egg yolks; 1 tablespoon water; 1 tablespoon parsley leaves fresh, chopped

Servings: persons

4 each chicken breast halves, boneless, skinless
1 x salt and black pepper
6 tablespoons butter
1 cup chicken broth
2-3 tablespoons sherry vinegar or red wine vinegar
1 can artichoke hearts drained and rinsed
1/2 cup heavy whipping cream
1 pound pasta, fettuccine
1 each egg yolks
1 tablespoon water
1 tablespoon parsley leaves fresh, chopped

1
Rinse and dry chicken breasts, salt and pepper.
2
Melt 1 tablespoon butter in non-aluminum skillet over low heat.
3
Add chicken and sprinkle with 1 tablespoon vinegar.
4
Cover and cook over low heat until cooked (3 minutes each side).
5
Remove and keep warm covered with foil.
6
Add 1 tablespoon butter to skillet, add artichoke hearts and saute until warmed.
7
Remove and set aside.
8
Deglaze pan by stirring 1 tablespoon vinegar into skillet.
9
Add chicken broth and simmer, stirring until broth is reduced by 1/2.
10
Add cream, stirring and reduce liquid again by 13.
11
Boil and drain fettuccine and reserve.
12
In saucepan, toss with remaining 4 tablespoons butter.
13
Season to taste.
14
Beat egg yolk in small bowl with 1 tablespoon cold water until foamy, whisk into hot sauce.
15
Remove skillet from heat, whisking constantly.
16
Sauce must not boil after egg is added - can add more vinegar to taste.
17
Season as desired.
18
Stir in parsley.
19
Arrange chicken and artichokes on bed of fettuccine.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 each chicken breast halves, boneless, skinless, 1 x salt and black pepper, 6 tablespoons butter, 1 cup chicken broth, and more.

Yes, Chicken Breasts and Artichokes with Fettuccini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!