Papardelle with Chicken, Mushrooms, and Artichokes

This delightful dish combines tender chicken, earthy mushrooms, and tangy artichokes, all wrapped in luscious papardelle pasta. The flavors meld beautifully with a touch of garlic and fresh herbs, making it a comforting yet sophisticated meal that respects traditional Italian cooking while adding a creative twist.

Ingredients:

• 12 ounces papardelle pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 ounces mushrooms, sliced (such as cremini or shiitake)
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the papardelle pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
3. In the same skillet, add the sliced mushrooms and cook until they are golden and have released their moisture, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the artichoke hearts and chicken broth, scraping any browned bits from the bottom of the skillet. Cook for 2-3 minutes until the liquid reduces slightly.
5. Add the heavy cream and Parmesan cheese, stirring to combine. Bring to a gentle simmer and return the chicken to the skillet. Stir in the fresh thyme and adjust seasoning with salt and pepper.
6. Add the cooked papardelle to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
7. Serve hot, garnished with fresh parsley.