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Artichoke Chicken with Linguine

I loved this recipe so much, I spent weeks tracking it down after trying it at a meeting. I’ve been making it for years and have shared it with friends and family. Hope you enjoy it, too! —Rita Brooks, Norman, Oklahoma
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    3 servings


  • 6 ounces uncooked linguine
  • 10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup sherry or chicken broth
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 6 ounces sliced fresh mushrooms
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese


  • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
  • Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
  • Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.
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Average Rating:
  • redken29
    Sep 15, 2015

    This recipe has become a family favorite. It's easy to make and everyone loves it. This could be served in a restaurant. Love, love, love! My all time favorite!

  • ksaffel
    Jun 4, 2013

    I substituted white wine for the sherry and used fresh garlic (1 toe chopped fine) and 1/4 tsp salt. Everyone loved it. No leftovers! This is a keeper. Thanks.

  • mlstorm
    Mar 3, 2013

    No comment left

  • Moki1016
    Apr 3, 2012

    This is a delicious recipe. I would chop the artichokes and mushrooms before starting the chicken and linguine.

  • LB2210
    Dec 21, 2010

    Excellent! I used light sour cream, mayo and whole grain linguine. I substituted canola oil for the butter, and it turned out great. I had a little more than 10 oz chicken, so I upped all the other ingredients a bit. Easy, stove-top recipe for a weeknight.

  • nhedley
    Apr 5, 2009

    No comment left

  • ibinyon
    Apr 1, 2008

    No comment left