Bring a large pot of water to a boil over high heat. Add a good pinch of salt, then cook the pasta according to the package directions until al dente. Reserve about 1 cup of the hot pasta water, then drain the pasta and set aside.
1 lb bowtie pasta
Sprinkle both sides of the chicken with salt and set aside for 5 minutes. On a large plate, combine the flour and pepper. After the 5 minutes, drudge each piece of chicken in flour and shake off the excess.
3 chicken breasts, 1½ teaspoon kosher salt, ½ cup all purpose flour, ½ teaspoon pepper
In a large non-stick skillet on the stove or an electric skillet, melt the butter over medium heat. Add the chicken and cook on the first side until golden, 3-4 minutes.*Note: If the chicken does not fit spaciously in your skillet, see the notes for instructions on batch cooking. 4 tablespoon butter
Flip the chicken to the other side and add the minced garlic to the pan. Cook for another 3-4 minutes, stirring the garlic occasionally.
1 tablespoon garlic
Add the chicken broth, white wine, lemon zest (if using), and lemon juice. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the sauce has thickened slightly.
¾ cup chicken broth, ½ cup white wine, 1 tablespoon lemon zest, ⅓ cup lemon juice
Add the capers and artichoke hearts. Continue cooking for a few minutes more, or until everything is heated through. The chicken should register an internal temperature of 165 degrees F.
¼ cup capers, 12 oz artichoke hearts
Place the chicken on a cutting board and chop roughly. Rinse the pasta to ensure it isn't stuck together. Then combine the pasta, chopped chicken, tomatoes, parmesan cheese, and all the sauce remaining in the skillet. If it a bit thick, add a few tablespoons of the reserved pasta water and stir well, adding more until the sauce is creamy. Enjoy!
7 oz can petite diced Italian tomatoes, 1 oz parmesan cheese
We love comments! Please come back and leave us one after you’ve tried this recipe.