Creamy Lemon Artichoke Pasta with Chicken Recipe

Indulge in a delightful and flavorful meal with our Creamy Lemon Artichoke Pasta with Chicken. This dish combines tender chicken, zesty lemon, and artichokes in a creamy sauce, making it perfect for a quick weeknight dinner or a special occasion. Follow this easy recipe to create a delicious, restaurant-quality dish at home.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 can of artichoke hearts, drained and quartered
• 1 lemon, zested and juiced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound of pasta (fettuccine or penne works well)
• Fresh parsley, chopped (for garnish)

Preparation

Preparing the Chicken

1. Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
2. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.

Cooking Instructions

Step 1: Cook the Chicken

1. Sear the Chicken: Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside. Once cooled, slice the chicken into thin strips.

Step 2: Prepare the Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 3: Prepare the Sauce

1. Cook the Onions and Garlic: In the same skillet used for the chicken, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
2. Add the Artichokes: Add the quartered artichoke hearts to the skillet and cook for an additional 2 minutes.
3. Add the Cream: Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.
4. Add the Lemon: Stir in the lemon zest and juice, and season with salt and pepper to taste.

Step 4: Combine and Finish

1. Add the Pasta and Chicken: Add the cooked pasta and sliced chicken to the skillet, tossing to coat in the creamy lemon sauce.
2. Add the Parmesan: Sprinkle in the grated Parmesan cheese and stir until the cheese is melted and the sauce is well combined.

Serving Suggestions

Plating the Dish

1. Serve Hot: Transfer the pasta to serving plates or a large serving bowl.
2. Garnish: Sprinkle with freshly chopped parsley for a pop of color and freshness.

Side Dish Ideas

• Garlic Bread: Serve with garlic bread to complement the creamy pasta.
• Green Salad: A simple green salad with a light vinaigrette pairs well with the rich pasta.
• Roasted Vegetables: Roasted asparagus or broccoli makes a great side dish.

Conclusion

Creamy Lemon Artichoke Pasta with Chicken is a delightful dish that combines bright, zesty flavors with a rich, creamy sauce. This recipe is perfect for impressing guests or simply treating yourself to a delicious homemade meal. Give it a try and enjoy the burst of flavors in every bite!

FAQs

1. Can I use canned artichokes?

Yes, canned artichokes work perfectly for this recipe. Make sure to drain and quarter them before using.

2. What type of pasta is best for this dish?

Fettuccine or penne are great choices, but you can use any pasta you prefer.

3. Can I substitute the heavy cream?

Half-and-half or a mixture of milk and cornstarch can be used as a lighter alternative to heavy cream.

4. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

5. Can I add other vegetables?

Absolutely! Spinach, cherry tomatoes, or mushrooms would be great additions to this dish.

Yield: 4

Creamy Lemon Artichoke Pasta with Chicken Recipe

Print

Indulge in a delightful and flavorful meal with our Creamy Lemon Artichoke Pasta with Chicken. This dish combines tender chicken, zesty lemon, and artichokes in a creamy sauce, making it perfect for a quick weeknight dinner or a special occasion. Follow this easy recipe to create a delicious, restaurant-quality dish at home.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 lb penne or other pasta 454g (cooked until al dente, then drained and tossed with 1 tablespoon butter.)
• 1 tablespoon olive or vegetable oil
• 1 pound chicken breasts (454g)
• Salt and pepper to taste
• 1 small onion diced
• 1 red bell pepper diced
• 4 cloves garlic finely minced
• ¾ cup chicken broth (6oz, 170g)
• 1 ½ cup cream or half and half (12oz, 340g)
• ¾ cup finely grated parmesan cheese (3oz, 85g)
• 1 batch Easy Marinated Artichoke Hearts drained and chopped *see note
• 1 cup chopped fresh parsley (1oz, 28g)
• 1 tablespoon lemon juice or to taste
• Salt and pepper to taste

Instructions

• For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.

• Heat a skillet over high heat. When pan is hot, add ½ tablespoon oil.

• When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.

• Add remaining ½ tablespoon oil to pan. Add onions and cook until softened.

• Add red bell pepper and cook until almost softened.

• Add the garlic. Stir, and cook for about 1 minute.

• Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.

• Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.

• Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.

• Gently stir in chopped artichoke hearts and parsley.

• Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.

• Salt and pepper to taste

• Toss sauce with sliced chicken and hot buttered pasta. Serve.

Yield: 4

Creamy Lemon Artichoke Pasta with Chicken Recipe

Print

Indulge in a delightful and flavorful meal with our Creamy Lemon Artichoke Pasta with Chicken. This dish combines tender chicken, zesty lemon, and artichokes in a creamy sauce, making it perfect for a quick weeknight dinner or a special occasion. Follow this easy recipe to create a delicious, restaurant-quality dish at home.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 lb penne or other pasta 454g (cooked until al dente, then drained and tossed with 1 tablespoon butter.)
• 1 tablespoon olive or vegetable oil
• 1 pound chicken breasts (454g)
• Salt and pepper to taste
• 1 small onion diced
• 1 red bell pepper diced
• 4 cloves garlic finely minced
• ¾ cup chicken broth (6oz, 170g)
• 1 ½ cup cream or half and half (12oz, 340g)
• ¾ cup finely grated parmesan cheese (3oz, 85g)
• 1 batch Easy Marinated Artichoke Hearts drained and chopped *see note
• 1 cup chopped fresh parsley (1oz, 28g)
• 1 tablespoon lemon juice or to taste
• Salt and pepper to taste

Instructions

• For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.

• Heat a skillet over high heat. When pan is hot, add ½ tablespoon oil.

• When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.

• Add remaining ½ tablespoon oil to pan. Add onions and cook until softened.

• Add red bell pepper and cook until almost softened.

• Add the garlic. Stir, and cook for about 1 minute.

• Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.

• Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.

• Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.

• Gently stir in chopped artichoke hearts and parsley.

• Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.

• Salt and pepper to taste

• Toss sauce with sliced chicken and hot buttered pasta. Serve.