
A vibrant Mediterranean-inspired pasta dish featuring tender shredded chicken, tangy artichokes, and briny olives in a rich white wine tomato sauce. This quick and flavorful meal brings the bold tastes of Sicily to your dinner table in just 20 minutes.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions, but stop 1 minute before the recommended time to keep it al dente. Drain the pasta, reserving a small amount of pasta water if desired.
Season both sides of the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the chicken for about 1.5 minutes per side until golden brown, then remove from the skillet and set aside to rest. Shred the chicken once it is cool enough to handle.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 15 seconds until fragrant.
Pour in the white wine and simmer rapidly for 1 minute, using a wooden spoon to scrape up the browned bits (fond) from the bottom of the skillet. Continue simmering until the wine has mostly evaporated.
Add the crushed tomatoes, water, sliced olives, drained artichokes, and red pepper flakes. Season with additional salt and pepper to taste. Stir well and simmer over medium heat for 5 minutes to allow the flavors to meld.
Fold the shredded chicken back into the simmering sauce.
Add the cooked spaghetti to the skillet. Toss the pasta with the sauce for about 1 minute while still on the heat, until the sauce reduces slightly and clings to the noodles rather than pooling at the bottom.
Just before serving, toss in the fresh basil leaves. Serve immediately with a generous sprinkle of Parmesan cheese.
For an even richer flavor, you can use boneless chicken thighs instead of breasts. If you prefer a non-alcoholic version, substitute the white wine with chicken broth and a squeeze of fresh lemon juice to maintain the acidity.




