Chicken Pasta with Artichoke Sauce

ingredients:

8 ounces fettuccine
4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, minced
1 (14 ounce) can artichoke hearts (not marinated), drained and quartered
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream
Pinch cayenne pepper
2 tablespoons chopped fresh Italian parsley
1/4 cup grated Parmesan cheese, plus more for garnish

directions:

Bring a large pot of salted water to a boil and cook the pasta according to the package direction.

Meanwhile, place the chicken breasts between two pieces of plastic wrap. With a meat mallet, pound the chicken to an even 3/4-inch thickness. Season with salt and pepper.

Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat and cook the chicken until it is golden brown and registers 165°F on an instant read thermometer, about 3 to 4 minutes per side. Remove the chicken to a plate.

Reduce heat to medium and add the remaining 1 tablespoon of oil to the sauté pan. Add the shallot and artichoke hearts and cook until they are softened, 2 to 3 minutes. Add the garlic and cook until fragrant, 20 to 30 seconds. Add the white wine and cook until almost evaporated, scraping up any browned bits on the pan with a wooden spoon.

Add the chicken stock, cream, and cayenne and bring the sauce to a simmer and cook for 4 minutes, or until the artichokes are soft and the sauce is slightly thickened. Meanwhile, slice the cooked chicken. Once the sauce is thickened, add the chicken, pasta, parsley, and cheese to the pan and stir to combine. Season to taste with salt and pepper before serving.