Linguini with Parmesan Chicken and Artichokes

Serves 4-6 people


  • 1/2 pound linguini pasta
  • 8 cups water
  • 2 teaspoons salt
  • 1/2 cup all-purpose flour
  • 2 tablespoons finely grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 8 thin chicken cutlets
  • 2-3 tablespoons olive oil
  • 1 ½ cups chicken broth
  • 2 garlic cloves, minced
  • 1 can (14 ounces) artichoke hearts packed in water, drained, and quartered
  • 2 tablespoons drained capers
  • 1 tomato, diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley
  • grated parmesan cheese for garnish


In a large pot, pour in water and 2 teaspoons of salt. Add pasta to boiling water. Cook until al dente, drain, and keep warm.

Place flour, Parmesan cheese, salt, pepper, and garlic powder in a shallow dish and mix well. Coat chicken cutlets lightly through the mixture, shaking off excess.

In a large skillet, heat  oil over medium heat.
Cook chicken  2-4 minutes per side until golden brown and cooked throughout;  add more oil to pan if necessary to cook all of the chicken cutlets. transfer cooked chicken to a dish and set aside.

Using the same pan, add broth and garlic to skillet and bring to a boil for 2-3 minutes.

Add artichokes, capers, and tomatoes. Gently stir and bring to a light boil for 1-2 minutes.
Stir in butter and parsley. Season with salt and pepper to taste.

Serve chicken over pasta and spoon on sauce. Sprinkle desired amount of parmesan cheese on top.

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