Sun-dried Tomato and Artichoke Linguine Recipe

Name: Sun-dried Tomato and Artichoke Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts; Salt And Pepper; 2 Tablespoons Extra Virgin Olive Oil; 3 Tablespoons Butter; 1/2 cups Chicken Broth; 4 Tablespoons Oil Packed, Sun-dried Tomatoes, Drained And Thinly Sliced; 1 pound Linguine; 1 cup Heavy Cream; 2 Tablespoons Capers, Drained And Rinsed; 1/2 cups Frozen Artichoke Hearts (thawed And Cooked); 1 bunch Torn Basil; Lemon Zest And Zest, To Taste (optional, Adds A Bit Of A Zing To The Pasta)

Servings: persons

4 pieces Boneless, Skinless Chicken Breasts
Salt And Pepper
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Butter
1/2 cups Chicken Broth
4 Tablespoons Oil Packed, Sun-dried Tomatoes, Drained And Thinly Sliced
1 pound Linguine
1 cup Heavy Cream
2 Tablespoons Capers, Drained And Rinsed
1/2 cups Frozen Artichoke Hearts (thawed And Cooked)
1 bunch Torn Basil
Lemon Zest And Zest, To Taste (optional, Adds A Bit Of A Zing To The Pasta)

1
Pound chicken breasts until about 1/4 inch thick.
2
Season with salt and pepper
3
Heat oil in a large skillet over medium heat.
4
Add butter.
5
When butter melts, add chicken and cook until done, about 8 minutes, turning once.
6
Remove chicken from the pan, transfer to platter and place in the oven to keep warm (or you can grill the chicken on an outdoor grill, which makes this dish even more delicious).
7
Pour broth into a pan and add tomatoes.
8
Cook until liquid is slightly reduced, about 3 minutes.
9
Cook pasta according to package directions.
10
Add cream to the broth mixture and cook until thickened, about three to four minutes.
11
Add capers and cooked artichokes and, if using, the lemon juice and zest.
12
Cook until thoroughly heated.
13
Place a serving of pasta on each plate.
14
Top with sliced chicken and ladle on sauce and top with the torn basil.

570

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 12 ingredients. The key ingredients include: 4 pieces Boneless, Skinless Chicken Breasts, Salt And Pepper, 2 Tablespoons Extra Virgin Olive Oil, 3 Tablespoons Butter, and more.

Yes, Sun-dried Tomato and Artichoke Linguine falls under the Pasta & Noodles 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!

Sun-dried Tomato and Artichoke Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions