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Creamy One-Pot Lemon Artichoke Chicken Pasta

creamy one-pot lemon artichoke chicken pasta - featured image
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A quick and easy one-pot pasta dish combining tender chicken, tangy artichokes, and bright lemon in a creamy sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces penne or rigatoni pasta
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • Juice and zest of 1 medium lemon (about 2 tablespoons juice)
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 3 cups low-sodium chicken broth
  • 4 ounces cream cheese, softened
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ½ teaspoon dried oregano or Italian seasoning
  • A handful fresh parsley, chopped for garnish

Instructions

  1. Cut the chicken into bite-sized pieces (about 1-inch chunks). Drain and quarter the artichoke hearts. Mince the garlic and dice the onion finely. Zest and juice the lemon. Have the cream cheese softened for easy melting.
  2. Heat 2 tablespoons olive oil over medium-high heat in a large skillet or Dutch oven. Add the chicken pieces, seasoning lightly with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown but not fully cooked through. Remove chicken and set aside.
  3. In the same pot, add the diced onion and minced garlic. Lower heat to medium and cook for 2-3 minutes until the onion softens and turns translucent, being careful not to burn the garlic.
  4. Pour in 3 cups chicken broth, scraping the bottom to deglaze the pan. Stir in the lemon zest and juice, dried oregano, and a pinch of salt and pepper. Bring to a gentle boil.
  5. Add the dry pasta and artichoke hearts to the boiling broth. Stir well to submerge the pasta. Reduce heat to medium-low and simmer uncovered for about 12-15 minutes, stirring occasionally, until pasta is al dente and most broth is absorbed.
  6. Lower heat to low and stir in the softened cream cheese and grated Parmesan. Add the cooked chicken back into the pot. Stir gently until the cream cheese melts completely and the sauce thickens to a creamy coating. Taste and adjust salt and pepper if needed.
  7. Sprinkle chopped fresh parsley over the top before serving. Serve immediately.

Notes

If the sauce is too thick, add a splash of broth or water to loosen it. If too thin, simmer a bit longer. Use room temperature cream cheese for smooth melting. Avoid burning garlic by lowering heat during sauté. Stir pasta gently and often to prevent sticking. Adjust lemon juice to taste to avoid overpowering acidity.

Nutrition

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

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