Creamy Lemon Artichoke Pasta with Chicken Recipe

Ben Carraoli

Creamy Lemon Artichoke Pasta with Chicken Recipe

I have to tell you, this creamy lemon artichoke pasta with chicken 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.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
Stir in fresh lemon juice, salt, and pepper. Gently fold in marinated artichoke hearts and parsley. Taste and adjust lemon and seasoning as needed.
Toss the sauce with hot, buttered pasta, then add the sliced chicken on top. Serve immediately for the best flavor and texture.

Notes

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.