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Artichoke Chicken with Linguine

 Artichoke Chicken with Linguine
Rita Brooks of Norman, Oklahoma loved this recipe so much, she spent weeks tracking it down after trying it at a meeting. “I’ve been making it for years and have shared it with friends and family. Hope you enjoy it, too!”
3 ServingsPrep/Total Time: 20 min.


  • 6 ounces uncooked linguine
  • 10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup sherry or chicken broth
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 6 ounces sliced fresh mushrooms
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese


  • Cook linguine according to package directions. Meanwhile, in a large
  • nonstick skillet, saute the chicken, onion and bay leaf in butter
  • for 3-4 minutes or until meat is no longer pink.
  • Discard bay leaf. Stir in sherry or broth. Add the artichokes,
  • mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat
  • for 2-3 minutes or until mushrooms are tender.
  • Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan

2 of 2

Artichoke Chicken with Linguine (continued)

Directions (continued)

  • cheese; heat through (do not boil). Drain linguine; serve with
  • chicken mixture. Yield: 3 servings.
Nutritional Facts: 1 cup chicken mixture with 1 cup linguine equals 683 calories, 36 g fat (12 g saturated fat), 100 mg cholesterol, 640 mg sodium, 51 g carbohydrate, 3 g fiber, 34 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.