Welcome to a delightful culinary journey that combines the tangy flavors of lemon, the richness of chicken, and the earthy goodness of artichokes. In this recipe, we present to you the delectable Artichoke Lemon Chicken Pasta.
Bursting with zesty flavors and creamy textures, this dish is a perfect harmony of ingredients that will tantalize your taste buds and leave you craving for more. Whether you’re an experienced home cook or a novice in the kitchen, this recipe is easy to follow and promises to impress your family and friends with its delightful flavors.
Equipment Needed
To prepare this delicious Artichoke Lemon Chicken Pasta, you will need the following equipment:
- Large pot for boiling pasta
- Large skillet or frying pan
- Chef’s knife
- Cutting board
- Mixing spoon
- Tongs or a slotted spoon
- Garlic press or mincer (optional)
- Zester or grater for lemon zest
Ingredients
For the Artichoke Lemon Chicken Pasta, you will need the following ingredients:
- 8 ounces (225 grams) of pasta (linguine or fettuccine works well)
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 cup marinated artichoke hearts, drained and quartered
- 1 lemon, zested and juiced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions
Follow these step-by-step instructions to create your own mouthwatering Artichoke Lemon Chicken Pasta:
- Cook the pasta: Boil salted water in a large port and add pasta to it, follow package instructions to cook according to al dente. Drain the cooked pasta and set it aside.
- Sear the chicken: Use pepper and salt to season the chicken breasts. Over medium-high heat put olive oil and heat in a large skillet or frying pan. For about 4-5 minutes cook chicken on each side or until golden brown. Set chicken aside by removing it from the pan.
- Prepare the sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the artichoke hearts, lemon zest, and lemon juice, and stir well to combine. Cook for an additional 2 minutes.
- Add the cream and cheese: Pour the heavy cream into the skillet and stir it into the artichoke mixture. Add the grated Parmesan cheese and continue to stir until the sauce thickens slightly. Season with salt and pepper to taste.
- Combine the pasta and sauce: Add the cooked pasta to the skillet with the artichoke sauce. Toss the pasta gently in the sauce until it is well coated. Let it cook for extra 2 minutes for melding the flavors together.
- Serve and garnish: Transfer the Artichoke Lemon Chicken Pasta to serving plates or bowls. Slice the cooked chicken breasts and place them on top of the pasta. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese.
Serving Suggestions
Here are a few serving suggestions to elevate your Artichoke Lemon Chicken Pasta:
- Serve with a side of garlic bread or a crusty baguette to soak up the delicious sauce.
- Accompany the pasta with a fresh green salad dressed with a light vinaigrette.
- Add a sprinkle of red pepper flakes for a touch of heat and a contrasting flavor.
Conclusion
Artichoke Lemon Chicken Pasta is a tantalizing combination of tender chicken, tangy artichokes, and zesty lemon flavors, all brought together with a luscious creamy sauce. This dish is a true crowd-pleaser, and its vibrant flavors are sure to make it a favorite at your dining table. Whether you’re hosting a dinner party or simply treating yourself to a flavorful meal, this recipe is a fantastic choice that is both impressive and easy to prepare. Enjoy the harmonious blend of flavors in this delightful Artichoke Lemon Chicken Pasta!
FAQs
Can I substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs will work well in this recipe. You need to adjust the cooking time accordingly.
Can I use a different type of pasta?
While the recipe suggests linguine or fettuccine, you can certainly use other types of pasta, such as penne or rigatoni. Choose a pasta shape that will hold the sauce well.
How can I make this recipe vegetarian?
To make this dish vegetarian, you can omit the chicken and add extra vegetables, such as mushrooms or spinach, for added flavor and texture.
How can I make this recipe healthier?
If you prefer a lighter version, you can substitute the heavy cream with half-and-half or whole milk. You can also reduce the amount of Parmesan cheese or use a lower-fat cheese alternative.
Artichoke Lemon Chicken Pasta
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Chef's knife
- Cutting board
- Mixing spoon
- Tongs or a slotted spoon
- Garlic press or mincer (optional)
- Zester or grater for lemon zest
Ingredients
- 8 ounces (225 grams) of pasta (linguine or fettuccine works well)
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 cup marinated artichoke hearts, drained and quartered
- 1 lemon, zested and juiced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Boil salted water in a large port and add pasta to it, follow package instructions to cook according to al dente. Drain the cooked pasta and set it aside.
- Sear the chicken: Use pepper and salt to season the chicken breasts. Over medium-high heat put olive oil and heat in a large skillet or frying pan. For about 4-5 minutes cook chicken on each side or until golden brown. Set chicken aside by removing it from the pan.
- Prepare the sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the artichoke hearts, lemon zest, and lemon juice, and stir well to combine. Cook for an additional 2 minutes.
- Add the cream and cheese: Pour the heavy cream into the skillet and stir it into the artichoke mixture. Add the grated Parmesan cheese and continue to stir until the sauce thickens slightly. Season with salt and pepper to taste.
- Combine the pasta and sauce: Add the cooked pasta to the skillet with the artichoke sauce. Toss the pasta gently in the sauce until it is well coated. Let it cook for extra 2 minutes for melding the flavors together.
- Serve and garnish: Transfer the Artichoke Lemon Chicken Pasta to serving plates or bowls. Slice the cooked chicken breasts and place them on top of the pasta. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese.
