Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry White Wine (optional)
  • 12 oz Cavatappi Pasta, uncooked
  • 1 (12 oz) jar Jarred Artichoke Hearts, drained and roughly chopped
  • 5 cups Low-Sodium Chicken Stock
  • 1 tsp Dried Oregano
  • Kosher Salt and Black Pepper, to taste
  • 1/2 cup Heavy Cream (Double Cream)
  • 2 cups Fresh Spinach, packed and roughly chopped
  • 1/2 cup Grated Parmesan Cheese, plus extra for serving
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Season the cubed chicken thighs generously with salt and pepper. Add the chicken and cook until nicely browned on all sides (3-4 minutes). It does not need to be cooked through.
  2. Remove the seared chicken from the pot and set it aside on a clean plate. Leave any rendered fat behind.
  3. Reduce the heat to medium. Add the diced onion to the pot and cook until softened and translucent (about 4 minutes). Add the minced garlic and dried oregano and cook for 60 seconds until fragrant.
  4. Pour in the white wine (if using). Scrape the bottom of the pot vigorously with a wooden spoon to lift any browned bits. Allow the wine to reduce by half.
  5. Return the seared chicken to the pot. Add the uncooked cavatappi pasta, chopped artichoke hearts, and the 5 cups of chicken stock.
  6. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, ensuring a steady, gentle simmer.
  7. Cook uncovered for 15–20 minutes, stirring every 2–3 minutes to prevent the pasta from sticking. The pasta is done when it is just shy of al dente and the liquid has significantly thickened into a creamy sauce.
  8. Remove the pot from the heat. Stir in the heavy cream and the packed spinach. Stir continuously until the spinach has wilted completely (1-2 minutes).
  9. Stir in the grated Parmesan cheese and the lemon zest. Taste the sauce and adjust the salt and pepper as needed.
  10. Cover the pot and let the dish rest for 5 minutes to allow the sauce to fully bind. Garnish generously with fresh chopped parsley before serving.