Spinach and Artichoke Chicken Pasta

4 boneless skinless thin-sliced chicken breast
1 tbs basil
2 tsp italian seasoning
salt + pepper
2 tbs olive oil
1 tbs flour
1 box of chicken broth
12 nests of Pappardelle pasta
1 cup heavy cream
1/2 cup parmesan cheese
1/2 cup mozarella cheese
1 cup spinach
1 can artichoke hearts

First things first! Slice your chicken breast into one inch segments. Then season with whatever makes your taste buds happy. I’ve included some traditional Italian seasonings in the ingredient list. Don’t forget to dice up some garlic to season the oil with! This is as much prep as you need to do to get things started.

Later in the recipe, you will need to have your artichokes and spinach chopped up as well. If you are shredding your cheese from scratch, you will also need to make sure that is completed.

 

Let your pot heat up. I used the All Clad 3 qt saute pot 

With stainless, you need to make sure your pot is medium hot before the oil get put in to prevent sticking. You can do the water droplet test if you’re not sure (look it up!). Once your olive oil is in your pan, toss in some diced garlic to season the oil. Then add your sliced chicken. Let it sear on one side, flip to the other and sear well. Then remove the chicken from the pan.

I removed some of the browning on the bottom of my pan with a little bit of balsamic vinegar. You don’t have to do this, but it’s what I did! Add in ALMOST all of your chicken broth, your pasta, and season some more. Let the noodles cook until al dente.

Then move the noodles to one side of the pot, add your flour and your heavy cream to create a roux (thickens up the sauce). Mix this and slowly add in the rest of your chicken stock. Once this is mixed in the little portion of your pot, mix everything all together. Add your chicken back in, your artichokes, and spinach.

Sprinkle with your assortment of cheeses, and toss in the broiler setting on your oven for 3 minutes or until golden brown and gooey! Enjoy!