Ingredients:

  • 5 lbs Boneless, skinless Chicken Thighs, cut into 1-inch cubes
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 Tbsp Lemon Zest
  • 12 oz Cavatappi Pasta
  • 4 cups Chicken Stock (low sodium, hot)
  • 1 (12 oz) jar Marinated Artichoke Hearts, drained and roughly chopped
  • 1/2 cup Frozen Peas (optional)
  • 1/2 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese, plus extra for serving
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Black Pepper, to taste

Instructions:

  1. Prep Chicken: Cut chicken thighs into 1-inch cubes. Season liberally with salt, pepper, and 1/2 tsp of the dried oregano.
  2. Sear: Heat olive oil and butter in a large Dutch oven over medium-high heat. Add chicken cubes in a single layer (work in batches if necessary).
  3. Brown: Sear the chicken for 3-4 minutes per side until deeply golden brown. Remove the chicken to a clean plate, leaving the fat and brown bits (the fond) in the pot.
  4. Sauté Aromatics: Reduce heat to medium. Add the chopped onion and sauté for 5 minutes, scraping up the browned bits from the bottom of the pot.
  5. Add Garlic & Herbs: Stir in the minced garlic, remaining 1/2 tsp oregano, and the lemon zest. Cook for 1 minute until fragrant.
  6. Add Stock and Pasta: Pour in the hot chicken stock and bring it to a rolling boil. Stir in the dried cavatappi pasta.
  7. Simmer: Return the chicken and the chopped artichoke hearts to the pot. Stir well to ensure the pasta is fully submerged.
  8. Cook to Al Dente: Reduce the heat to a steady simmer. Cook, stirring frequently (every 1–2 minutes) to prevent sticking, for 12–15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a thick, starchy sauce.
  9. Enrich: Remove the pot from the heat. Stir in the heavy cream, frozen peas (if using), and the grated Parmesan cheese until fully melted and smooth.
  10. Adjust: Check seasoning and add more salt or pepper as needed. Add the fresh lemon juice (start with half, then add more to taste).
  11. Rest and Garnish: Let the pasta rest off the heat for 5 minutes—it will continue to thicken. Stir in the fresh parsley just before serving.