Fettuccine with Artichokes and Chicken

We got this satisfying pasta dish from Justin Smillie, the chef at Smith’s, a restaurant in New York City. For the chunky, woodsy-tasting sauce, he braises artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon.

Fettuccine with Artichokes and Chicken Fettuccine with Artichokes and Chicken
In this pasta recipe, chicken is braised with artichoke hearts, dried porcini mushrooms, and fresh tarragon to make the chunky, woodsy-tasting sauce.
Yield: serves 4


  • Juice of 1 lemon
  • 15 baby artichokes (about 2 lbs.)
  • 3 tbsp. extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 dried mushrooms, such as porcini, chopped (about 1⁄8 oz.)
  • 1 small carrot, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 3 boneless, skinless chicken thighs (about 1 lb.), cut into 1″ chunks
  • 1 tbsp. tomato paste
  • 14 cup white wine vinegar
  • 4 tbsp. chopped tarragon leaves
  • 3 cups chicken broth
  • 1 lb. dried fettuccine
  • 34 cup grated parmesan


  1. Stir lemon juice into a medium bowl filled with water. Trim away tough outer leaves of the artichokes to expose their tender, pale green interior. (For illustrated, step-by-step instructions, see Trimming Baby Artichokes.) Put trimmed artichokes into lemon water; set aside.
  2. Heat the oil in a dutch oven over medium-high heat. Add the garlic, mushrooms, and carrots and cook, stirring frequently, until soft, about 8 minutes. Season the chicken with salt and pepper. Increase heat to high and add the chicken and tomato paste; cook, stirring occasionally, until chicken is lightly browned, about 6 minutes. Add the vinegar and cook, stirring constantly, until liquid has evaporated, about 1 minute. Drain the artichokes and add them, along with 2 tbsp. tarragon and the chicken broth, to the pot. Bring broth to a boil and reduce heat to medium-low. Simmer until chicken and artichokes are very tender and the broth has reduced by half, about 40 minutes. Season with salt and pepper and set sauce aside.
  3. Meanwhile, bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. Reserve 1 cup pasta water. Drain pasta and transfer to pot with artichoke and chicken sauce; set over high heat. Bring sauce to a boil, stir in 1⁄2 cup parmesan and cook, tossing occasionally with tongs, until sauce thickens and clings to pasta, about 2 minutes. (If sauce is too dry, pour in a little pasta water.) Add remaining tarragon and season with salt and pepper. Transfer pasta to 4 bowls and sprinkle with remaining parmesan.