Pasta Shells with Smoked Chicken and Artichoke Cream

Adapted from recipe by Yves Camdeborde

Big, bright flavors of artichoke, fresh lemon, and tomato with rich cream and smoky chicken served over warm pasta shells.

Prep: Cook: Total: Serves:
20 mintes 15 minutes 35 minutes 4 people


  • 8 oz. Jar Oil-Packed (NOT Marinated) Artichoke Bottoms, drained
  • Salt and freshly ground pepper
  • 2 C. Heavy Cream
  • 1 1/2 Tbsp. Fresh Lemon Juice
  • 1/2 lb. Medium Pasta Shells
  • 1 lb. Nueske’s Applewood Smoked Chicken Breast, cut into bite-sized strips
  • 30 Cherry Tomatoes, quartered
  • 2 Tbsp. Finely Chopped Fresh Chives


In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes.

Transfer the artichokes and cream to a blender and puree. Add the lemon juice and season with salt and pepper.

In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.