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Roasted Artichoke & Chicken Pappardelle

Our pantry is always stocked with a couple key items. 

  • Artichoke hearts 
  • Calabrian chili peppers in oil
  • Salt pack capers
This recipe takes our love of pantry cooking and utilizes a little bit of leftover roasted chicken (check out our Pollo Stufato- Italian Roasted Chicken recipe here).

Artichoke heart & chicken ragu recipe. Fresh pappardelle pasta recipe. farm to table.

There is not an easier or more comforting week night meal than this one. Our favorite pastas to use with this ragu are:

Pappardelle, Tagliatelle, Fettucine, Spaghettini

Radiatori, Gigli, Strozzapretti

Ready to serve in: 20-25 minutes
Active time: 20 minutes
Serves: 2 Adults

Ingredients

  • 1 3/4 cup of fresh pasta (2- 3.5 oz nests of noodles)
  • 1/2 cup (4 oz) roasted chicken
  • 1 1/2 each, jarred artichoke hearts
  • 4 each, Calabrian chilies
  • 1 tbsp salt packed capers, rinsed & soaked
  • 5 cloves of roasted garlic
  • 1/4 cup of cream
  • Parmigiano Reggiano, to finish

Method

  1. Finely chop the artichoke hearts and roasted chicken. 
  2. Finely chop capers, roasted garlic and Calabrian chilies. 
  3. In a sauté pan over medium high heat. Sauté the artichoke hearts and roasted chicken until fragrant and turning golden, about 5 minutes
  4. Add the caper, roasted garlic & chili mixture. Turn the heat to medium low and sauté for 3 minutes until melted. 
  5. Add the cream and reduce by half, about 5 minutes. 
  6. Add cooked pasta of choice and 1/2 cup pasta water. 
  7. Simmer together over low until ragu coats the pasta, about 2 minutes. 
  8. Turn off the heat and stir in parmesan cheese to taste. 

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