Creamy Lemon Artichoke Pasta with Chicken
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.
Ingredients
- 1 lb box (454g) of penne or other pasta cooked until al dente, then drained and tossed with 1 tablespoon butter.
- 2 tablespoons 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 1 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 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.
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.
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