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 fresh spinach - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional for serving) - Fresh basil leaves for garnish For this Lemon Artichoke Chicken Pasta, you need a mix of fresh and pantry ingredients. The chicken breasts bring protein and a nice texture. Fettuccine pasta is perfect for holding the sauce. Artichoke hearts add a unique taste, while olive oil and garlic create a flavorful base. Lemon zest and juice give a bright touch. The cherry tomatoes add sweetness and color. Fresh spinach not only boosts nutrition but also looks great. Red pepper flakes give a slight kick, but you can skip them if you prefer mild flavors. For toppings, grated Parmesan cheese adds richness, and fresh basil leaves enhance the dish's aroma. This blend of ingredients makes your pasta dish vibrant and full of life. You’ll love how they all come together to create a quick and flavorful meal. {{ingredient_image_2}} Start with a large pot. Fill it with water and bring it to a boil. Once boiling, add 8 oz of fettuccine pasta. Cook it according to the package instructions until it is al dente. When the pasta is done, drain it well. Remember to save 1/2 cup of that pasta water for later. This water helps make the sauce smooth and tasty. While your pasta cooks, grab 2 boneless, skinless chicken breasts. Season both sides with salt, pepper, and lemon zest. This step adds great flavor. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully place the chicken in the skillet. Cook it for about 5-6 minutes on each side. You want it golden brown and cooked through, reaching an internal temperature of 165°F (75°C). After cooking, move the chicken to a plate, let it rest for a few minutes, then slice it into thin strips. Using the same skillet, add 3 cloves of minced garlic. Sauté for about 1 minute, stirring constantly to avoid browning. Next, add 1 can of quartered artichoke hearts, 1 cup of halved cherry tomatoes, and 1 cup of fresh spinach. Stir and cook for 3-4 minutes until the spinach wilts and tomatoes soften. Now, mix in the cooked fettuccine and sliced chicken. Squeeze the juice of one lemon over the top and sprinkle in 1/4 teaspoon of red pepper flakes if you like a bit of heat. Toss everything together. Gradually add the reserved pasta water until a light sauce forms that coats all the ingredients. Taste your pasta and adjust flavors with more salt, pepper, or lemon juice as needed. This step ensures every bite is packed with flavor. Remove the skillet from heat and serve warm. Garnish your plates with grated Parmesan cheese and fresh basil leaves for an extra touch. To ensure your chicken is cooked to perfection, season it well with salt and lemon zest. This will add flavor and help it stay moist. Cook the chicken for about 5-6 minutes on each side until it reaches an internal temperature of 165°F (75°C). This way, the chicken stays juicy and tender. Achieving al dente pasta is key for texture. Start by boiling water and adding salt. Cook the fettuccine according to the package instructions. Check a minute or two before the time is up. You want it firm but not hard. Drain and remember to save some pasta water for later. Balancing flavors in this dish is simple. The lemon juice adds brightness, while artichokes and tomatoes bring sweetness. If you want to enhance the dish further, consider adding a touch more lemon juice or a bit of salt. Always taste as you go to get it just right. For those who love a little heat, sprinkle in red pepper flakes. Start with 1/4 teaspoon and adjust to your taste. This adds a nice kick without overpowering the other flavors. For serving, consider using shallow bowls. This allows the pasta to shine. Garnish your dish with extra lemon zest and a sprig of fresh basil. This not only looks great but adds a burst of fresh flavor. A sprinkle of grated Parmesan cheese on top adds a savory touch. It makes the dish look appealing and adds a rich, creamy layer to each bite. Pro Tips Marinate the Chicken: For enhanced flavor, marinate the chicken breasts in lemon juice, olive oil, and garlic for at least 30 minutes before cooking. Use Fresh Ingredients: Always opt for fresh spinach and ripe cherry tomatoes to elevate the dish's flavor and presentation. Reserve Pasta Water: The starchy pasta water helps create a silky sauce that clings beautifully to the pasta, so don't forget to reserve it! Customize the Heat: Adjust the amount of red pepper flakes to your preference, or substitute with fresh chili for a different flavor profile. {{image_4}} You can easily switch up the protein in this dish. If you want seafood, try shrimp instead of chicken. Shrimp cooks quickly and adds a nice flavor. For a plant-based option, use tofu. Tofu absorbs flavors well and gives a good texture. Pasta is also flexible. You can use whole wheat fettuccine for a healthier choice. Gluten-free pasta is another great option if you have dietary needs. Just be sure to follow the cooking time on the package. Want to add more color and taste? Toss in other vegetables like bell peppers or zucchini. These veggies cook fast and add crunch. You can also try using different herbs for garnish. Fresh parsley or thyme can give a new twist to the dish. If you want to make this dish vegan, skip the chicken and cheese. Use vegetable broth instead of chicken broth for a flavorful base. You can also add more veggies to fill up your plate. For a low-carb version, swap fettuccine with spiralized zucchini or spaghetti squash. This change keeps the meal light while still being delicious. Adjust the sauce to suit your taste, and you’ll have a great meal! To keep your Lemon Artichoke Chicken Pasta fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It will last for about 3 to 4 days. Make sure to let it cool down before sealing it up. This helps avoid condensation, keeping your pasta from getting soggy. The best way to reheat your pasta is in the microwave. Place it in a microwave-safe dish. Add a splash of water to keep it moist. Cover it with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. This method helps it heat evenly. You can also reheat it in a skillet over low heat. Just add a little olive oil or chicken broth to prevent sticking. If you want to freeze your Lemon Artichoke Chicken Pasta, let it cool first. Divide it into portions and place them in freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can freeze it for up to 3 months. To eat, thaw it overnight in the fridge and then reheat as mentioned above. This dish takes about 30 minutes to make. You need 10 minutes for prep and 20 minutes for cooking. It’s quick and perfect for a busy night. Yes, you can use frozen artichoke hearts. Just thaw them and drain any extra water. They may not be as tender as canned ones, but they work well. Canned hearts are softer and ready to use. Frozen will need a little longer to cook. You have many options for side dishes. Here are a few ideas: - Garlic bread to soak up the sauce. - A fresh green salad for a light touch. - Roasted vegetables for added flavor. - Steamed asparagus for a nice crunch. These sides will balance the meal and add more colors to your plate. This article covered how to make Lemon Artichoke Chicken Pasta from start to finish. We discussed the key ingredients, cooking steps, and tips for great taste. You learned about variations and storage options. With this guide, you can now cook a tasty meal with ease. Enjoy trying out the different flavor options. Remember, cooking should be fun and not stressful. Keep experimenting to make the dish your own. You have all the tools you need to impress your family and friends. Happy cooking!$

Lemon Artichoke Chicken Pasta

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

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
8 oz fettuccine pasta
14 oz artichoke hearts, drained and quartered
2 tablespoons olive oil
3 cloves garlic, minced
1 piece 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 taste fresh basil leaves for garnish

Instructions

Begin by boiling water in a large pot. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente. When done, drain the pasta thoroughly, setting aside 1/2 cup of the pasta water for later use.
While the pasta cooks, take your chicken breasts and season both sides generously with salt, pepper, and lemon zest to enhance flavor.
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the seasoned chicken breasts to the skillet. Cook for approximately 5-6 minutes on each side, or until the chicken is fully cooked through, reaching an internal temperature of 165°F (75°C), and has a lovely golden-brown color. Once cooked, transfer them to a plate, allow to rest for a few minutes, then slice into thin strips.
In the same skillet used for the chicken, add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
Add the quartered artichoke hearts, halved cherry tomatoes, and fresh spinach into the skillet. Stir and cook for about 3-4 minutes, or until the spinach has wilted and the tomatoes have started to soften.
Next, incorporate the cooked fettuccine and sliced chicken into the skillet. Drizzle the lemon juice over the mixture and sprinkle in the red pepper flakes (if you enjoy a little heat). Toss all the ingredients together, adding the reserved pasta water gradually until a light sauce forms that coats the pasta seamlessly.
Taste the pasta and adjust the seasoning with additional salt, pepper, or lemon juice as desired, ensuring a balanced flavor profile.
Remove the skillet from heat and serve warm. Garnish each plate generously with grated Parmesan cheese and fresh basil leaves for a burst of color and flavor.

Notes

Consider serving the pasta in shallow bowls, garnished with extra lemon zest and a sprig of basil for a fresh touch.

Keyword artichoke, chicken, healthy, lemon, pasta