Terrific Nutty Chicken and Artichoke Sauce for Pasta

“The discovery of a new dish confers more happiness on humanity than the discovery of a new star.”

Phisiologie du gout, Jean Anthelme Brillat-Savarin


Well, I’m not sure about humanity, but for me this pasta sauce is a constant go-to. It’s different and impressive so good when you have impromptu guests; and it’s also excellent when you are just too busy to think of anything else. And, as it’s inventor comments, “it’s so quick and easy you can do the washing up in between”.

It has a lot of flavour – you don’t want to ruin it by adding Parmesan.


Recipe for nutty chicken and artichoke sauce for pasta


For 2


  • 1 red or mild onion, peeled and chopped
  • 1 fat clove of garlic, crushed with 1 tsp of smoked salt
  • 180ml/¾ cup of double cream
  • 2 small chicken breasts (150-200 g/5-7 oz altogether) – cut into small slices or cubes – small enough that they don’t need to be cut by the eater
  • 170g/6 oz (drained weight) jar artichoke hearts – drained
  • 1 cube/1 tsp chicken stock powder
  • 1 courgette
  • Two or three sprigs of thyme
  • 60ml/¼ cup pink (or dry) vermouth
  • Generous grinds of Indonesian long pepper
  • 20g/3 tbsp pine nuts (you can use other nuts if you don’t have pine nuts)


  1. Cook your pasta in the usual way
  2. Fry the onion and garlic
  3. Add the chicken and the courgette and fry until they take on a light golden colour
  4. Add the pine nuts
  5. Add the drained artichoke hearts
  6. Measure out the vermouth and mix into it the chicken stock
  7. Add to the chicken mixture – continue to simmer gently for a couple of minutes
  8. Reduce to a gentle heat and add the cream – warm through
  9. add the leaves of thyme and grind over the pepper
  10. serve over your favourite pasta


0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Pimpernel Smith tuna sauce for rice or tagliatelle aka tuna à la king

The other day we found an old WW2 film, and decided to watch it. Pimpernel Smith was produced and directed in 1941 by its star,…
Read More

Warm, lemony orzo salad

“’Limes or lemons, and why?’‘Lemons every day. I’ve always had a thing about them. Versatile, strong, beautiful, bright and take most recipes…
Read More

Salmon and fresh dill in creamy maccheroni

The Chief Taster is a big fan of this dish – he especially enjoys the infused cream, and the fresh taste of the dill. NB…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts