Sometimes you just need something warm and cheesy. This Chicken and Artichoke Lemon Pasta hits that spot perfectly. It brings bright Mediterranean flavors to your table tonight.
You can have a restaurant-style meal in 35 minutes. It is a fresh way to feed your family. Every bite is creamy, zesty, and satisfying.
Why This Chicken and Artichoke Lemon Pasta Works
This recipe is a winner for busy spring evenings. It uses simple pantry staples like canned artichokes. The lemon adds a fresh, light touch to the plate.
Your family will love the creamy, zesty sauce. It feels fancy but stays very budget-friendly. It is the perfect balance of comfort and freshness.
Simple Cooking Steps
Making this dish is very straightforward. You sear the chicken until it is golden. Then, you char the artichokes for extra flavor depth.
The sauce comes together in the same skillet. One-pan sauces save so much cleanup time later. Even beginners can master this smooth, creamy texture easily.
Ingredients You’ll Need
Most of these items are likely in your kitchen now. Fresh lemon and parsley make a big difference.
- 12 ounces penne or fettuccine pasta
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 14 ounces canned artichoke hearts, drained and quartered
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
Step-by-Step Directions
- Bring a large pot of heavily salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Season the chicken pieces generously with salt and black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and sear until golden brown and cooked through, approximately 6 to 8 minutes. Remove chicken and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the artichoke hearts and sauté for 4 minutes until the edges are slightly charred.
- Stir in the minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits from the bottom. Simmer for 2 minutes.
- Reduce heat to medium-low and stir in the heavy cream and lemon zest. Simmer for 3 minutes until the sauce thickens slightly.
- Return the cooked chicken and pasta to the skillet. Add half of the Parmesan cheese and the chopped parsley.
- Toss everything together to coat, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
- Garnish with the remaining Parmesan cheese and additional parsley before serving immediately.
Best Ways to Enjoy It
Serve this Chicken and Artichoke Lemon Pasta warm in large bowls. Add a side of crusty bread to soak up the sauce. A simple green salad balances the richness well.
It makes a lovely date night dinner at home. Set the table and light a candle for a special feel. Your partner will think you spent hours in the kitchen.
Storage & Reheating
Store leftovers in an airtight container for three days. Keep it in the fridge to stay fresh. To reheat, add a small splash of milk first.
Warm it on the stove over low heat. This helps keep the sauce creamy and smooth. Reheating in a pan is better than using the microwave.
Tips for Best Results
- Don’t skip reserving the pasta water for the sauce.
- Avoid overcooking the garlic to prevent a bitter taste.
- Use frozen artichokes if you cannot find canned ones.
- Prep all your ingredients before you boil the water.
- For a spring touch, add a few fresh asparagus tips.
- Upgrade the dish with a sprinkle of toasted pine nuts.
- Ensure the chicken is cut into even, bite-sized pieces.
Ways to Switch It Up
- Use gluten-free penne to make this a wheat-free meal.
- Swap the chicken for chickpeas for a vegetarian version.
- Add sun-dried tomatoes for a sweet and chewy texture.
- Substitute fresh spinach at the end for extra greens.
Common Questions
Can I make this ahead of time?
You can prep the chicken and sauce early. However, the pasta absorbs the sauce quickly. It is best enjoyed fresh from the pan.
What if I don’t like artichokes?
You can easily swap them for sliced mushrooms. Sauté them until golden just like the artichokes. Zucchini slices also work beautifully in this dish.
Is this recipe kid-approved?
Most kids love the creamy sauce and familiar pasta. The lemon flavor is mild and not too tart. You can omit the red pepper flakes for them.
I hope this bright pasta brings some joy to your kitchen. It is one of my favorite ways to welcome spring. Give it a try and enjoy every bite.
— Alex
Ingredients
- 12 ounces penne or fettuccine pasta
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 14 ounces canned artichoke hearts, drained and quartered
- 3 tablespoons extra -virgin olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic , minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Season the chicken pieces generously with salt and black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and sear until golden brown and cooked through, approximately 6 to 8 minutes. Remove chicken and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the artichoke hearts and sauté for 4 minutes until the edges are slightly charred.
- Stir in the minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits from the bottom. Simmer for 2 minutes.
- Reduce heat to medium-low and stir in the heavy cream and lemon zest. Simmer for 3 minutes until the sauce thickens slightly.
- Return the cooked chicken and pasta to the skillet. Add half of the Parmesan cheese and the chopped parsley.
- Toss everything together to coat, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
- Garnish with the remaining Parmesan cheese and additional parsley before serving immediately.
