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Artichoke Chicken with Linguine Recipe

Artichoke Chicken with Linguine Recipe

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!”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:3 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture. Yield: 3 servings.

Nutritional Facts

1 cup: 683 calories, 36g fat (12g saturated fat), 100mg cholesterol, 640mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 34g protein.

Reviews for Artichoke Chicken with Linguine

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Reviewed Sep. 15, 2015

"This recipe has become a family favorite. It's easy to make and everyone loves it. This could be served in a restaurant. Love, love, love! My all time favorite!"

Reviewed Jun. 4, 2013

"I substituted white wine for the sherry and used fresh garlic (1 toe chopped fine) and 1/4 tsp salt. Everyone loved it. No leftovers! This is a keeper. Thanks."

Reviewed Apr. 3, 2012

"This is a delicious recipe. I would chop the artichokes and mushrooms before starting the chicken and linguine."

Reviewed Dec. 21, 2010

"Excellent! I used light sour cream, mayo and whole grain linguine. I substituted canola oil for the butter, and it turned out great. I had a little more than 10 oz chicken, so I upped all the other ingredients a bit. easy, stove-top recipe for a weeknight."

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