Chicken and Artichoke Lemon Pasta

• 8 oz pasta (like penne or farfalle)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 14 oz artichoke hearts, marinated, drained and chopped
• 2 cups heavy cream
• 1/2 cup chicken broth
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp butter
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, season chicken with salt and pepper.
3. 3 Heat olive oil in a large skillet over medium heat; cook chicken until golden and cooked through, remove and set aside.
4. 4 In the same skillet, melt butter and sauté garlic until fragrant.
5. 5 Add cream, chicken broth, lemon zest, and juice to the skillet; bring to a gentle simmer.
6. 6 Stir in artichokes and Parmesan; let sauce thicken slightly.
7. 7 Return chicken to skillet and toss to coat.
8. 8 Combine cooked pasta with sauce, adding reserved pasta water as needed for desired consistency.
9. 9 Serve immediately, garnished with parsley.

Equipment

• Large pot
• Large skillet
• Cutting board
• Chef's knife

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute spinach for a more verdant dish.

Substitutions

• Use canned artichoke hearts if fresh marinated are unavailable.
• Substitute half-and-half for a lighter cream sauce.

Pairings

• A glass of Chardonnay complements the lemony flavors.
• Sparkling water with a twist of lemon makes a refreshing side.

Nutrition

Tips

• For extra tang, squeeze a bit more lemon juice before serving.
• Add red pepper flakes for a spicy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of cream or milk to restore the sauce.

Serving Suggestions

• Pair with a crisp green salad drizzled with balsamic vinaigrette.
• Serve with crusty bread to mop up every last bit of sauce.

FAQ