Lemon Artichoke Chicken Pasta

$- 2 boneless, skinless chicken breasts - 8 oz fettuccine pasta - 1 can (14 oz) artichoke hearts, drained and quartered - 2 tablespoons olive oil - 3 cloves garlic, minced - Zest and juice of 1 lemon - 1 cup cherry tomatoes, halved - 1 cup spinach, fresh - Fresh basil for garnish - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional for serving) When I make Lemon Artichoke Chicken Pasta, I love using fresh and simple ingredients. The main stars are the chicken, pasta, and artichokes. The chicken breasts give you protein, while the fettuccine pasta provides a great base. The artichoke hearts add a unique taste and texture. For flavor, I use olive oil, garlic, and lemon. You can’t go wrong with that combo! The lemon zest and juice bring brightness to the dish. Adding cherry tomatoes and fresh spinach makes it colorful and healthy. I always like to use fresh basil for a lovely garnish. If you want some heat, red pepper flakes are a nice touch. Finish it off with Parmesan cheese if you like. This dish is not just simple but also delicious. It’s a perfect meal for any night! {{ingredient_image_1}} First, boil water in a large pot. Add the fettuccine and cook until it's al dente. This means it should still have a little bite. Once done, drain the pasta but save ½ cup of the pasta water. This water will help make the sauce later. While the pasta cooks, take the chicken breasts. Season them with salt, pepper, and lemon zest. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5 to 6 minutes on each side. Look for a golden brown color and ensure it’s fully cooked. After cooking, let the chicken rest for a few minutes. Then, slice it into thin strips. Now, it’s time to bring everything together. In the same skillet, add minced garlic and sauté it for about one minute. The smell will be amazing! Next, toss in the artichoke hearts, cherry tomatoes, and fresh spinach. Cook this mix for about 3 to 4 minutes, or until the spinach wilts and the tomatoes soften. Add the cooked pasta and sliced chicken to the skillet. Pour in the lemon juice and any red pepper flakes if you want some heat. Toss everything well, using the reserved pasta water to create a light sauce. Take a moment to taste your dish. Adjust the seasoning with more salt, pepper, or lemon juice if needed. Once it’s right, remove the skillet from heat. Serve the pasta warm and add grated Parmesan cheese and fresh basil for a delightful finish. Enjoy your Lemon Artichoke Chicken Pasta! To ensure juicy chicken, always start by seasoning well. Use salt, pepper, and lemon zest. This adds flavor right from the start. Cook the chicken in a hot skillet for 5-6 minutes on each side. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F. Let the chicken rest before slicing. This helps keep the juices inside. Using reserved pasta water is key for a smooth sauce. After cooking the pasta, save about half a cup of this water. It helps to thin out the sauce. When mixing in the pasta, add a little water at a time. This creates a light, flavorful coating. Balancing flavors is crucial. Taste as you go. You may want more lemon juice or salt. A pinch of red pepper flakes adds a nice kick, too. Presentation makes a big difference. Serve the pasta in wide bowls to showcase its colors. Top with fresh basil and a sprinkle of Parmesan cheese. This adds a gourmet touch. For side dishes, a simple green salad works well. You can also serve garlic bread alongside. This adds flavor and crunch to the meal. Pro Tips Use Fresh Ingredients: Fresh artichoke hearts and tomatoes will elevate the dish, giving it a vibrant flavor and texture. Perfectly Cooked Chicken: Ensure the chicken is cooked to an internal temperature of 165°F for safety and to keep it juicy. Reserve Pasta Water: The starchy water helps bind the sauce and gives a silky texture to the dish, so don’t forget to save some! Garnish Wisely: Fresh basil and Parmesan add not only flavor but also a beautiful presentation to your dish. {{image_2}} If you want to make this dish vegetarian, you can easily swap chicken for tofu or chickpeas. Both options add protein and texture. Use firm tofu for the best results. You can sauté the tofu until golden brown. Chickpeas provide a nice bite and work well with the sauce. You can also add other vegetables. Try bell peppers, zucchini, or mushrooms. These add color and flavor. Just sauté them along with the garlic. To change the flavor, consider adding herbs like oregano or thyme. These herbs complement the lemon and artichoke nicely. Fresh herbs bring out the best in your dish. You can also switch up the pasta. Fettuccine is great, but penne or spaghetti works too. The choice of pasta can change the dish's look and feel. If you like heat, add more spices. Incorporate diced jalapeños or a dash of cayenne pepper. They will give your dish a kick. You can adjust the red pepper flakes to your taste. Start with a little, then add more if you want it spicier. To keep your Lemon Artichoke Chicken Pasta fresh, store it in an airtight container. Make sure it cools down before sealing. This dish stays good in the fridge for about 3 to 4 days. If you want to enjoy it later, label the container with the date. When you reheat, the key is not to dry it out. Use a microwave-safe bowl and add a splash of water. Cover it with a lid or a damp paper towel. Heat in short bursts, stirring in between for even warmth. If you prefer the stovetop, place it in a skillet over low heat. Add a little olive oil and stir until warm. Yes, you can freeze Lemon Artichoke Chicken Pasta. Portion it into freezer-safe containers. It keeps well for about 2 to 3 months. To thaw, move it to the fridge overnight. Reheat as mentioned above, adding a bit of water if needed. Enjoy your tasty meal without any fuss! Lemon Artichoke Chicken Pasta is a bright and tasty dish. It features tender chicken, artichoke hearts, and fresh veggies. The lemon zest and juice add a zesty flavor. This dish is light yet filling, perfect for any meal. Yes, you can use frozen artichoke hearts. They are a great option when fresh ones are not available. Just thaw them before cooking. Frozen artichokes save time and still taste good. You can use several pasta types instead of fettuccine. Spaghetti, penne, or even gluten-free pasta work well. Choose what you have on hand or prefer. Each type gives a different texture but tastes great with the sauce. To make this dish gluten-free, choose gluten-free pasta. There are many options made from rice or chickpeas. These options cook well and taste good in this recipe. Just follow the cooking time on the package. This dish serves four and is balanced. Each serving has about 400 calories. It has protein from chicken and fiber from veggies. You get healthy fats from olive oil. Adjust the cheese and olive oil for a lighter meal. This blog post covers how to make Lemon Artichoke Chicken Pasta from scratch. We looked at ingredients, cooking steps, tips for perfect chicken, and fun variations for your dish. You can easily adapt this recipe based on your taste. Don’t forget to store leftovers properly to enjoy them later. I hope you feel ready to create this dish with confidence. Enjoy your cooking and the bright flavors in every bite!$

Lemon Artichoke Chicken Pasta

A light and flavorful pasta dish featuring chicken, artichokes, and fresh vegetables, all tossed in a lemony sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 breasts boneless, skinless chicken
8 oz fettuccine pasta
1 can artichoke hearts, drained and quartered
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon zest and juice
1 cup cherry tomatoes, halved
1 cup fresh spinach
0.25 teaspoon red pepper flakes (optional)
to taste salt and pepper
0.25 cup grated Parmesan cheese (optional for serving)
to garnish fresh basil

Instructions

Begin by cooking the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, season the chicken breasts with salt, pepper, and lemon zest.
In a large skillet, heat olive oil over medium heat. Add the seasoned chicken breasts and cook for about 5-6 minutes on each side or until fully cooked through and golden brown. Remove from the skillet and let rest for a few minutes, then slice into thin strips.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Add the quartered artichoke hearts, cherry tomatoes, and spinach to the skillet, cooking until the spinach wilts and the tomatoes soften, about 3-4 minutes.
Stir in the cooked pasta and sliced chicken, along with the lemon juice and red pepper flakes if using. Toss everything together, adding reserved pasta water as needed to create a light sauce that coats the pasta.
Taste and adjust seasoning with more salt, pepper, and lemon juice as desired.
Remove from heat and serve warm, garnished with grated Parmesan cheese and fresh basil.

Notes

Feel free to adjust the amount of red pepper flakes for desired spice level.

Keyword artichoke, chicken, healthy, lemon, pasta