Print

Creamy One-Pot Lemon Artichoke Chicken Pasta

creamy one-pot lemon artichoke chicken pasta - featured image
Print Recipe

A quick and easy one-pot pasta dish featuring tender chicken, tangy artichokes, and a bright, creamy lemon sauce. Perfect for weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup canned or jarred artichoke hearts, drained and roughly chopped
  • 12 ounces uncooked penne pasta or rigatoni
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Juice and zest of 1 large lemon
  • 3/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken pieces with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes, stirring occasionally, until golden and cooked through but still juicy. Remove chicken and set aside.
  2. Lower heat to medium. Add a touch more oil if needed, then toss in the minced garlic. Stir for about 30 seconds until fragrant. Add chopped artichoke hearts and cook for 2-3 minutes to warm through and marry the flavors.
  3. Pour in the uncooked pasta and chicken broth. Give it a gentle stir, making sure the pasta is mostly submerged. Bring to a boil, then reduce to a simmer and cover.
  4. Cook for about 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be tender and most of the broth absorbed. If it looks too dry before the pasta is done, add a splash more broth or water.
  5. Stir in the heavy cream, cooked chicken, lemon zest, and lemon juice. Cook uncovered for another 3-4 minutes, stirring gently, until the sauce thickens slightly and everything is heated through.
  6. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust salt and pepper as needed.
  7. Sprinkle chopped fresh parsley over the top and serve immediately.

Notes

Use fresh lemon zest instead of bottled for brighter flavor. Stir occasionally during simmering to prevent pasta from sticking. Add broth gradually if pasta absorbs liquid too quickly. For dairy-free, substitute heavy cream with coconut or cashew cream and Parmesan with nutritional yeast. Gluten-free pasta can be used to make this recipe gluten-free.

Nutrition

Keywords: one-pot pasta, lemon chicken pasta, artichoke pasta, creamy pasta, quick dinner, easy weeknight meal

Find it online: https://bitematrix.com/creamy-one-pot-lemon-artichoke-chicken-pasta-recipe-easy-and-perfect-dinner/