Chicken Pappardelle

erick7483
5 days ago
2 min read

Bright Comfort for Winter Evenings

by SAVOR Living

Prep Time: 15 Minutes | Cook Time: 25 Minutes | Serves 4–6

Wide ribbons of pasta folded with tender chicken, briny capers, and artichokes—lifted with lemon and herbs—this dish brings warmth to the table while keeping the palate light and alive.

Why We Love It

This pappardelle brings comfort without heaviness—a reminder that winter food can be warming, restorative, and quietly joyful. A dish that settles in gently—warming, restorative, and quietly satisfying, just as winter meals should be.

Ingredients

4 boneless, skinless chicken breast, cut into 1-2" bite-size pieces
12 oz dried pappardelle pasta
3 tbsp olive oil
3 cloves garlic, thinly sliced
1 cup marinated artichoke hearts, drained and halved
2 tbsp capers, drained
Zest of 1 lemon
Juice of ½ lemon (plus more to taste)
½ tsp red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano
¼ cup fresh Italian parsley, finely chopped

Method

Cook the Chicken
Season chicken generously with salt and pepper.
Heat olive oil in a wide sauté pan over medium heat. Add chicken and cook until lightly golden and just cooked through. Remove, cut and set aside.
While Cooking the Chicken, Start Cooking the Pasta
Bring a large pot of well-salted water to a boil. Cook pappardelle until just al dente. Reserve 1 cup of pasta water, then drain.
Build the Flavor Base
In the same pan, add a touch more olive oil if needed. Add garlic and cook gently until fragrant, about 30 seconds.
Stir in artichokes, capers, lemon zest, and red pepper flakes, warming briefly to release their aroma.
Bring It Together
Return chicken to the pan. Add drained pasta and toss gently.
Add a splash of reserved pasta water to create a light, silky coating. Finish with lemon juice, Parmigiano-Reggiano, and parsley. Adjust seasoning.

To Serve

Twirl pappardelle into warmed shallow bowls, allowing the ribbons to fall naturally.

Finish with olive oil, extra Parmigiano, cracked black pepper, and a final touch of lemon zest.

Make-Ahead & Hosting Notes

Best served fresh, but leftovers reheat gently with a splash of water or olive oil
Perfect for a casual dinner party—elegant, unfussy, and deeply satisfying
Pairs beautifully with candlelight and a simple green salad

Plating Notes

Use dark or matte bowls to highlight the pale pasta and green accents.

Keep the presentation loose and natural—this dish shines in its simplicity.

Make It Your Own

Add sautéed mushrooms for earthy depth
Swap parsley for fresh thyme or tarragon
Finish with a drizzle of good olive oil instead of cheese for a lighter take

Wine Pairings

Primary Pairing

Pinot Grigio (Northern Italy)

Bright, clean, and citrus-driven—perfect with lemon, capers, and artichokes.

Alternate Options

Sauvignon Blanc – crisp acidity lifts the dish beautifully
Vermentino – herbal, coastal notes complement the briny elements
Light Pinot Noir – for red-wine drinkers, served slightly cool

Why this works

These wines respect the dish’s brightness and keep the palate awake—enhancing freshness rather than competing with it.