Family Baked Pappardelle with Roasted Chicken, Artichokes and Light Parmesan Cream

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Place the chicken breast on a baking tray or oven-safe dish. Rub it with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, the dried thyme, dried oregano, and half of the lemon zest. Roast at 425 °F / 220 °C for 18 to 22 minutes, until fully cooked. Let it rest for 5 minutes, then shred into medium pieces.

3. 3

   While the chicken roasts, cook the pappardelle in a large pot of salted boiling water for 2 minutes less than the package directions so it stays al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain, and toss the pasta with a few drops of oil so it does not stick.

4. 4

   In a large skillet or saucepan, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until translucent. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the flour and stir for 1 minute to create a smooth base. Gradually pour in the chicken broth and then the milk, whisking to prevent lumps. Cook for 3 to 5 minutes until the sauce thickens slightly.

6. 6

   Add 60 g / 2/3 cup of the grated Parmesan, 1 tbsp lemon juice, the remaining lemon zest, 1/2 tsp salt, and the rest of the black pepper. Stir until the cheese melts. Add the spinach and cook for 1 to 2 minutes until wilted.

7. 7

   Add the artichoke hearts, shredded chicken, cooked pappardelle, and a little of the reserved pasta water if needed to loosen the mixture. Toss gently until everything is well coated.

8. 8

   Transfer the mixture to the baking dish. In a bowl, combine the breadcrumbs with the mozzarella, the remaining Parmesan, the chopped parsley, and 1 tbsp lemon juice, then scatter this topping evenly over the casserole.

9. 9

   Bake at 400 °F / 200 °C for 18 to 20 minutes, until the top is golden and bubbling. For extra color, broil for 1 to 2 minutes, watching closely.

10. 10

    Let it rest for 5 minutes before serving so the bake can set and be easier to portion.