This Creamy Lemon Artichoke Pasta with Chicken, red peppers, and parsley has a bright, delicate lemon flavor in a creamy, garlicky parmesan sauce. An easy and flavorful one dish meal. Restaurant quality in under 30 minutes.
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A one-dish, family favorite
This Creamy Lemon Artichoke Pasta with Chicken is a family favorite. Pasta, chicken, veggies, and an amazing sauce all in one dish.
Ready in under 30 minutes
Creamy Lemon Artichoke Pasta with Chicken is a quick and easy dinner Ready in under 30 minutes. Perfect for busy weeknights.
Restaurant quality
Surprisingly light and refreshing, his dish has the perfect balance of quality ingredients and complementary flavors.
Lemon and parsley give a bright, fresh flavor to the dish. Red pepper also partners perfectly with artichoke.
Creamy, garlicky parmesan sauce
This creamy, garlicky parmesan sauce is my all-time favorite. While it’s made with cream, it has surprising lightness that clings to each piece of pasta perfectly. It’s never thick or goopy. It even reheats beautifully.
Marinated artichoke hearts
I use my Marinated Artichoke Hearts in this recipe. They’re fast and easy to make in about five minutes. They’re marinated in lemon, olive oil, and seasonings. Click here for the recipe.
I don’t advise using jarred marinated artichoke hearts. The taste might be off.
To make a quick substitute for the Marinated Artichoke Hearts, just drain and rinse a can of artichoke hearts canned in water. Cut them to the desired size, either quarters or smaller and toss them with two tablespoons of lemon juice and twos tablespoons of olive oil. Sprinkle with a half teaspoon of dried oregano. Add salt, pepper, and chili flakes to taste. Let rest a few minutes while preparing the rest of the dish.
This will give a much better flavor than jarred artichoke hearts that may be canned in vinegar and other flavors.
How to Make Creamy Lemon Artichoke Pasta with Chicken
Sauté chicken breasts in a little oil until golden brown.
Remove the chicken from the pan and cut into slices.
Sauté finely chopped onion and chopped red pepper until they soften. Stir in minced garlic and let it cook for a minute.
Add the chicken broth (I use water and a bouillon cube) and cream and bring to a simmer. Let simmer for about 2 minutes, then turn off heat.
Whisk in parmesan, adding it slowly to the pan. Whisk until the parmesan is melted and incorporated into the sauce.
Whisk in 1 tablespoon lemon juice. Salt and pepper to taste. Gently stir in drained artichoke hearts and parsley. At this point I check the flavor for lemon and salt. The artichoke hearts may have more or less lemon still clinging to them depending on how well they were drained. I like the amount of lemon to be fresh, but not too intense. Adjust the amount to your own taste.
Toss the sauce and sliced chicken with hot, buttered pasta and serve.
Recipe
Creamy Lemon Artichoke Pasta with Chicken
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.
Notes
- Easy Marinated Artichoke Hearts are quick and easy to make. Check out my recipe here, or follow these directions.
- Drain and rinse a 14 ounce can of artichoke hearts canned in water.
- Quarter or chop the artichoke hearts and toss with 2 tablespoons lemon juice, 2 tablespoons olive oil, and 1 teaspoon dried oregano.
- Add salt, pepper, and chili flakes to taste. Let sit a few minutes before using.
- After draining the marinated artichoke hearts, the dressing can be used in salads or over vegetables.
- I taste the sauce before putting in the lemon juice. Depending on how much lemon is still clinging to the artichoke hearts, you may want to add less than the full tablespoon of lemon juice. Add according to your own taste.
Nutrition
Enjoy, friends!
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