Creamy Chicken Pasta with Brussels Sprouts & Artichokes

Caregory : Dinner Ideas

The creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.


    • 8 ounces whole-wheat fettuccine

    • 1/2 cup unsalted chicken broth

    • 4 ounces cream cheese

    • 1 teaspoon grated garlic

    • 3/4 teaspoon salt

    • 1 1/2 tablespoons extra-virgin olive oil

    • 10 ounces Brussels sprouts, trimmed and shaved (about 4 cups)

    • 1 medium shallot, thinly sliced

    • 1/2 teaspoon crushed red pepper

    • 1/4 cup dry white wine (such as sauvignon blanc)

    • 3 cups chopped or shredded cooked chicken breast

    • 1 cup frozen artichoke hearts, thawed and quartered

    • 2 tablespoons lemon juice

    • 1/4 cup torn fresh basil leaves plus 2 tablespoons, divided


    1. Bring a large pot of water to a boil. Cook fettuccine according to package directions. Drain, reserving 1 cup cooking water.
    2. Meanwhile, whisk broth, cream cheese, garlic and salt together in a medium bowl until the cream cheese is in pea-sized chunks.
    3. Heat oil in a large skillet over medium-high heat. Add Brussels sprouts, shallot and crushed red pepper; cook, stirring often, until the Brussels sprouts are bright green and slightly softened, 2 to 3 minutes. Add wine; cook, stirring often, until mostly evaporated, about 1 minute. Add the broth mixture, stirring constantly to melt the cream cheese; bring to a light simmer over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened, about 1 minute.
    4. Stir in chicken, artichokes, the fettuccine and 1/2 cup of the reserved cooking water. Cook, tossing constantly and adding the remaining 1/2 cup cooking water, a splash at a time, until the fettuccine is coated in sauce, about 2 minutes. Remove from heat. Add lemon juice and 1/4 cup basil; toss to incorporate. Top with the remaining 2 tablespoons basil.

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