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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Neil says
What a beautiful looking dish Kelly. We're big pasta fans here and I especially love the sauce! I haven't tried pasta with artichoke so I'll need to give that a go soon!
Kelly says
The artichoke hearts add a delicate, lemony flavor to the dish that goes so well with the parsley and red pepper. We love it! Thanks so much, Neil!
David Scott Allen says
When I first saw the recipe, I missed the chicken part. And that made me think, this would be great as a vegetarian dish with the lemon and artichoke! Fantastic recipe, Kelly! This reminds me that it’s a good time of year to make some of your marinated artichokes…
Kelly says
It would be great as a vegetarian dish, David! I just throw the chicken in to make it a one dish meal for the family, but it's just as delicious without the chicken. Thanks so much!
Kelly @ Kelly Lynn’s Sweets and Treats says
Looks like the perfect dinner!! I love artichoke hearts so you have me drooling over here!!
Kelly says
I'm so addicted to artichokes since I started making my own marinated artichoke hearts! Thanks so much, Kelly!
Valentina says
Such a great weeknight recipe, and I think it's lovely enough for weekend guests, too. Love the tip on making your own marinated artichokes. I want a big batch of them to have at the ready. 🙂 ~Valentina
Kelly says
We can't get enough artichokes around here! Thanks so much, Valentina!
sherry says
oh yum this looks so tasty. lemon cream capsicum parmesan chicken - all fabulous. what a great combo. cheers S
Kelly says
It's a fantastic combo! All the flavors complement each other perfectly. Thanks so much, Sherry!
annie@ciaochowbambina says
Oh my, Kelly! This is one gorgeous pasta dish! I can't get over that sauce! This will be making an appearance on our table real soon!! Thank you for sharing!
Kelly says
The flavors are amazing! Hope you like it! Thanks so much, Annie!
Cookie Monster says
One of my favorites
Kelly says
Mine too! Thanks so much, Cookie Monster!
Nancy Buchanan says
Wiping the drool off the keyboard as I type this! This is just the kind of indulgent dish I love! The homemade marinated artichoke hearts are brilliant - definitely something I am going to do ASAP! PS - your photography is gorgeous!!!
Kelly says
It's one of our favorites! The marinated artichokes give a delicate and mild lemony flavor. And the red peppers and parsley go perfectly! Thanks so much, Nancy!
2pots2cook says
Totally agree with Kankana ! Brava !
Kelly says
It's really quite delicious! Thanks so much, Davorka!
Marissa says
Looks like the perfect pasta / goodies / sauce ratio! Delicious and pretty enough for a date night or dinner party!
Kelly says
It's simple, yet elegant. And so delicious! Thanks so much, Marissa!
Alexandra @ It's Not Complicated Recipes says
You can't beat a good bowl of pasta, and this looks seriously delicious, Kelly! I love artichoke, and I cannot wait to try this! Yum!
Kelly says
Pasta is our fave! And the flavors in this dish are fantastic! Thanks so much, Alexandra!
Mimi says
Lovely. I love everything about this pasta dish. I once purchased grilled and marinated artichoke hearts, and they were so awful I threw them all away. I haven’t made your recipe yet but I will!
Kelly says
Mimi, I had the same bad experience with jarred artichoke hearts. Even the quick method of marinating them in lemon and olive for even 5 minutes while you prepare every thing else is so much better. And bonus points for being cheaper, too! Thanks so much!
Kankana Saxena says
This is absolutely the kind of pasta I like! It's creamy but not overloaded with sauce. Looks delicious!
Kelly says
The sauce clings perfectly to the pasta without ever being thick and gloopy. Thanks so much, Kankana!
angiesrecipes says
You have some really amazing pasta recipes here, Kelly. The sauce makes the dish!
Kelly says
Pasta is our family's favorite and a favorite of mine because it's so quick and easy to make! Thanks so much, Angie!
John / Kitchen Riffs says
This looks terrific! Love pasta, and you've got a lot of neat flavors working together in this dish. Great recipe -- thanks.
Kelly says
I love the flavors in this dish! It's so fresh and they go together perfectly. Thanks so much, John!
Jamie says
Despite having to use jarred marinated artichokes, the dish was a hit. I drained and rinsed them well. I did add a small can of sliced black olives, because I was trying to replicate a meal I had in a local restaurant. Other than that I followed the directions as written. The whole family loved it.
Kelly says
So happy you liked it, Jamie! Thanks so much!