Linguine with Parmesan Chicken and Artichokes

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Kosher salt

8 ounces linguine 

1/2 cup all-purpose flour

2 tablespoons finely grated Parmesan, plus more for garnish

1/2 teaspoon garlic powder

Freshly ground black pepper

8 thin chicken cutlets 

2 to 3 tablespoons olive oil 

1 1/2 cups chicken broth

2 cloves garlic, minced

One 14-ounce can artichoke hearts packed in water, drained and quartered

2 tablespoons drained capers

1 tomato, diced

2 tablespoons unsalted butter

2 tablespoons chopped fresh parsley


  1. Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
  2. Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
  3. In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
  4. Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
  5. Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.