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Artichoke, Roast Chicken & Caper Ragu

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).

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


  • 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


  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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