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Creamy Lemon Artichoke Pasta with Chicken Recipe | Zesty & Delicious

I have to tell you, this Creamy Lemon Artichoke Pasta with Chicken Recipe quickly became one of my go-to weeknight dinners. The first time I made it, the bright lemon flavor combined with the creamy parmesan sauce completely wowed me. It’s like a restaurant-quality meal but so simple to whip up at home.

I love that the dish balances tender chicken, fresh veggies, and perfectly cooked pasta in every bite. Plus, it’s ready in under 30 minutes, which makes it perfect for busy evenings. If you enjoy creamy chicken dishes, you might also like my Creamy Baked Tuscan Chicken Recipe, which has a similar rich and indulgent flavor.

Ingredients

Here’s what you’ll need to make this flavorful pasta:

2 chicken breasts – sliced thinly; tender and juicy when sautéed.
8 oz pasta – I recommend fettuccine or penne for the sauce to cling perfectly.
1 cup heavy cream – gives the sauce a rich, silky texture.
½ cup grated Parmesan cheese – freshly grated is best for a sharp, creamy flavor.
1 cup marinated artichoke hearts – homemade works best; skip jarred for a fresher taste.
1 red bell pepper – chopped; adds sweetness and color to the dish.
1 small onion – finely chopped; brings a subtle savory depth.
3 cloves garlic – minced; don’t skip, it makes the sauce flavorful.
1 tablespoon olive oil – for sautéing chicken and veggies.
1 cup chicken broth – or water with a bouillon cube as a quick alternative.
1 tablespoon lemon juice – fresh is best to brighten the dish.
2 tablespoons chopped parsley – for garnish and freshness.
Salt and pepper – to taste.

Note: Serves 4 generously. You can also enjoy similar flavors in the One Pan Tuscan Chicken and Potato Skillet Recipe, which is perfect for a comforting one-pan dinner.

Variations

This recipe is versatile and easy to adapt:

Dairy-free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
Gluten-free: Swap pasta with gluten-free pasta or zucchini noodles.
Extra flavor: Add sun-dried tomatoes or a pinch of chili flakes for a kick.
Vegetarian: Replace chicken with mushrooms or chickpeas for protein.

Cooking Time

Here’s a quick overview of the time you’ll spend:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large skillet – for sautéing chicken and making the sauce.
Saucepan – to cook the pasta.
Cutting board & knife – for chopping vegetables and slicing chicken.
Whisk – to incorporate the Parmesan into the cream sauce smoothly.
Measuring cups & spoons – to get ingredients precise for the best flavor.

How to Make Creamy Lemon Artichoke Pasta with Chicken

Sauté the Chicken

Start by heating olive oil in a large skillet. Add the chicken breasts and cook until golden brown on both sides. Remove and set aside, then slice into thin pieces once slightly cooled.

Cook the Vegetables

In the same skillet, add chopped onions and red peppers. Sauté until soft, then stir in garlic and cook for another minute to release its aroma.

Make the Creamy Sauce

Pour in chicken broth and heavy cream, then bring to a gentle simmer. After 2 minutes, remove from heat and slowly whisk in the Parmesan cheese until smooth and creamy.

Add Lemon and Artichokes

Stir in fresh lemon juice, salt, and pepper. Gently fold in marinated artichoke hearts and parsley. Taste and adjust lemon and seasoning as needed.

Combine Pasta and Serve

Toss the sauce with hot, buttered pasta, then add the sliced chicken on top. Serve immediately for the best flavor and texture.

Additional Tips for Making this Recipe Better

From my experience, these tips make a big difference:

I always use fresh Parmesan; it melts better and tastes more vibrant.
Don’t overcook the chicken; it continues cooking slightly in the sauce.
Reserve a little pasta water; it can help loosen the sauce if it gets too thick.
Marinate the artichokes in lemon juice and olive oil for a few minutes to enhance flavor.
I like to zest a little lemon over the top before serving—it brightens the entire dish.

How to Serve Creamy Lemon Artichoke Pasta with Chicken

Presentation makes it taste even better. I like to plate the pasta in a shallow bowl, layer the chicken slices neatly, and sprinkle parsley on top. Add a few lemon wedges on the side for a fresh look. A drizzle of extra virgin olive oil or a few red pepper flakes adds color and flair.

Nutritional Information

Here’s what you can expect per serving:

Calories: ~520 kcal – satisfying but not overly heavy.
Protein: 32g – thanks to the chicken and cheese.
Carbohydrates: 45g – from the pasta, giving you energy.
Fat: 25g – creamy and indulgent, mostly from the heavy cream.

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days. It maintains flavor well and keeps the pasta from drying out.

Freezing

While I recommend enjoying this dish fresh, you can freeze it without pasta for up to 2 months. Thaw overnight and reheat gently.

Reheating

Reheat in a skillet over low heat, adding a splash of cream or broth to refresh the sauce. Avoid microwaving too long, or the cream might separate.

Why You’ll Love This Recipe

If you need a reason to try this dish, here’s why I’m hooked:

Quick and easy – Ready in just 30 minutes, perfect for weeknights.
Flavor-packed – Bright lemon, creamy Parmesan, and garlicky goodness.
Customizable – Works with chicken, vegetarian options, or gluten-free pasta.
Family-friendly – Everyone enjoys it, and leftovers reheat well.
Restaurant-quality at home – You’ll impress guests without spending hours in the kitchen.

Ben Carraoli