One-Pan Egg Noodles with Chicken, Artichokes, and Dill
By Lawman JohnsonPublished on March 3, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced ¼ inch thick1 teaspoon table salt, divided ¾ teaspoon pepper, divided 4 tablespoons unsalted butter, divided 1 onion, chopped fine 4 garlic cloves, minced 4 cups chicken broth 9 ounces frozen quartered artichoke hearts, thawed ¼ cup dry white wine 8 ounces (4 cups) wide egg noodles 1 cup frozen peas 2 tablespoons minced fresh dill, divided ½ teaspoon grated lemon zest plus 1 tablespoon juice ¼ cup grated Parmesan cheese, plus extra for serving
Before You Begin
We prefer the fresher flavor of frozen artichoke hearts over jarred here; the acidity and higher sodium content of jarred artichokes can disrupt the delicate balance of flavors of this dish.
Instructions
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add chicken in even layer and cook, stirring often, until lightly browned and just cooked through, 2 to 3 minutes; transfer to bowl and cover to keep warm.
- Add remaining 2 tablespoons butter to now-empty pot and melt over medium heat. Add onion, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring occasionally, until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in broth, artichokes, and wine, scraping up any browned bits, and bring to boil. Stir in noodles and return to boil. Reduce heat to medium-low and simmer gently, stirring occasionally, until noodles are tender and about ½ cup liquid remains at bottom of pot, 8 to 10 minutes.
- Stir in peas, 1 tablespoon dill, lemon zest and juice, and cooked chicken, along with any accumulated juices. Return liquid to brief simmer over medium heat, then remove pot from heat; let sit, covered, until peas and chicken are heated through and liquid is mostly absorbed, about 5 minutes. Stir in Parmesan and remaining 1 tablespoon dill until sauce is slightly thickened, about 30 seconds. Season with salt and pepper to taste. Serve with extra Parmesan.
Time
45 minutesYield
Serves 4Ingredients
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced ¼ inch thick
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
4 tablespoons unsalted butter, divided
1 onion, chopped fine
4 garlic cloves, minced
4 cups chicken broth
9 ounces frozen quartered artichoke hearts, thawed
¼ cup dry white wine
8 ounces (4 cups) wide egg noodles
1 cup frozen peas
2 tablespoons minced fresh dill, divided
½ teaspoon grated lemon zest plus 1 tablespoon juice
¼ cup grated Parmesan cheese, plus extra for serving
Test Kitchen Techniques
Ingredients
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced ¼ inch thick
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
4 tablespoons unsalted butter, divided
1 onion, chopped fine
4 garlic cloves, minced
4 cups chicken broth
9 ounces frozen quartered artichoke hearts, thawed
¼ cup dry white wine
8 ounces (4 cups) wide egg noodles
1 cup frozen peas
2 tablespoons minced fresh dill, divided
½ teaspoon grated lemon zest plus 1 tablespoon juice
¼ cup grated Parmesan cheese, plus extra for serving
Test Kitchen Techniques
Ingredients
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced ¼ inch thick
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
4 tablespoons unsalted butter, divided
1 onion, chopped fine
4 garlic cloves, minced
4 cups chicken broth
9 ounces frozen quartered artichoke hearts, thawed
¼ cup dry white wine
8 ounces (4 cups) wide egg noodles
1 cup frozen peas
2 tablespoons minced fresh dill, divided
½ teaspoon grated lemon zest plus 1 tablespoon juice
¼ cup grated Parmesan cheese, plus extra for serving
Test Kitchen Techniques
Why This Recipe Works
We wanted to create an easy, flavor-packed, and hearty one-pot pasta dish with the flavors of spring. We started with mild and tender boneless chicken breasts, sliced thin to cook quickly. We then cooked finely chopped onion and garlic and deglazed the pot with chicken broth and wine for a bright, savory base. Frozen artichoke hearts added nutty flavor and meaty bite. We stirred in egg noodles to cook right in the sauce, soaking up lots of flavor. Once the pasta was tender and the liquid was nearly gone, we stirred in peas, fresh dill, and lemon zest and juice for bright flavor.
Before You Begin
We prefer the fresher flavor of frozen artichoke hearts over jarred here; the acidity and higher sodium content of jarred artichokes can disrupt the delicate balance of flavors of this dish.
Instructions
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add chicken in even layer and cook, stirring often, until lightly browned and just cooked through, 2 to 3 minutes; transfer to bowl and cover to keep warm.
- Add remaining 2 tablespoons butter to now-empty pot and melt over medium heat. Add onion, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring occasionally, until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in broth, artichokes, and wine, scraping up any browned bits, and bring to boil. Stir in noodles and return to boil. Reduce heat to medium-low and simmer gently, stirring occasionally, until noodles are tender and about ½ cup liquid remains at bottom of pot, 8 to 10 minutes.
- Stir in peas, 1 tablespoon dill, lemon zest and juice, and cooked chicken, along with any accumulated juices. Return liquid to brief simmer over medium heat, then remove pot from heat; let sit, covered, until peas and chicken are heated through and liquid is mostly absorbed, about 5 minutes. Stir in Parmesan and remaining 1 tablespoon dill until sauce is slightly thickened, about 30 seconds. Season with salt and pepper to taste. Serve with extra Parmesan.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments