My sister Maria's birthday is in March. This dish might be her birthday meal.


Credit: Photography by Kate Mathis

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Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

  • Preheat the broiler to high.

  • In a large skillet, heat the oil, two turns of the pan, over medium to medium-high. Add the garlic and stir until aromatic, about 1 minute. Add the artichokes, thyme, and lemon zest; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the cream. Cook over medium heat, stirring occasionally, until slightly reduced, about 10 minutes. Transfer to a food processor or high-power blender. Add the ricotta and Parm. Process until smooth. Return the sauce to the pan and keep warm over low heat. 

  • In a small skillet, heat the chicken in the stock until heated through, 3 to 5 minutes.

  • On a broiler pan or baking sheet, arrange the radicchio in a single layer. Spray with cooking spray and season. Broil until slightly wilted and charred at the edges, 5 to 6 minutes. Coarsely chop the radicchio. 

  • Meanwhile, salt the boiling water and add the pasta. Cook until al dente. Reserve about 1/2 cup of the starchy cooking water. Drain the pasta.

  • Stir the lemon juice into the sauce. Add the pasta and toss. Add the pasta cooking water if the sauce is too thick. Season the pasta and toss until coated.

  • Divide the pasta among shallow bowls. Top with the chicken and radicchio.