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    Home » Pasta Dishes

    Artichoke Pesto Chicken Pasta Recipe

    Published: Apr 27, 2023 by Mariah Knight

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    Artichoke Pesto Chicken Pasta is a delicious dish that the whole family will love! It's made with simple, wholesome ingredients like fresh lemon, homemade pesto, and caramelized onions. Enjoy this easy recipe on busy weeknights when you need dinner on the table in less than an hour!

    Close up picture of fork twirling creamy pesto pasta with artichoke hearts and lemon.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why You'll Love This Recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Serving Suggestions
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    Why You'll Love This Recipe

    Healthy - One of my favorite things about this dish is that it's made with healthy, wholesome ingredients! It's the perfect mix of healthy fats from the pesto, protein from the chicken, and fiber from the artichoke hearts.

    Plus, it's made with gluten-free pasta and contains no dairy!

    Easy - Artichoke Chicken Pasta comes together in about 45 minutes which makes it the perfect weeknight dinner recipe! Just follow along a few basic steps and you'll have dinner on the table in no time.

    Delicious - The tender chicken is tossed with gluten-free fettucine, caramelized onions, fresh lemon juice and a delicious homemade pesto sauce. What's not to love after a long day of work?!

    🍴Ingredient Notes

    Ingredients measured out for artichoke pesto pasta dish.
    • Boneless Skinless Chicken Breasts - My favorite organic, free-range chicken breast brands are Butcher Box and Bell & Evans. If you don't want to cut the chicken breast, use chicken tenders.
    • Gluten-Free Pasta - I used Jovial Brown Rice Fettucine. Feel free to swap for any shape pasta you'd like. Spaghetti, angel hair, or even penne pasta would be great choices!
    • Artichoke Hearts - Read the ingredient label and make sure they're not marinated in anything. You want plain artichoke hearts! Drain the artichoke liquid and roughly chop the artichoke hearts before adding into the pan.
    • Sweet Onion - Cut the onion into thin slices.
    • Pesto - I used my Creamy Walnut Pesto recipe! You can also try my Avocado Lemon Pesto or my Cashew Pesto. Store bought pesto is great if you want to save on prep time.
    • Lemon Juice - Fresh lemon works best, but you can also use store bought lemon juice.
    • Olive Oil - You'll use this in the lemon marinade, and it will also keep the onions from sticking to the pan. You can also swap with avocado oil.
    • Salt - The pesto already contains salt so you will just need a small amount to season the chicken breast.
    • Red Pepper Flakes - For a kick of spice, add some red pepper flakes! It also works great as a garnish.

    🍴Step by Step Instructions

    Step 1: Marinate Chicken Breast

    Start by mixing the chicken with lemon juice, 1 tablespoon of olive oil, salt, and red pepper flakes. Marinate in the refrigerator for added flavor!

    Chicken marinating in glass mixing bowl.

    Step 2: Cook Lemon Chicken

    Next, cook the chicken in a large nonstick skillet on medium-high heat unti golden brown on both sides. (It's okay if it's not 100% cooked through.) Remove the cooked chicken from the pan and cut into thin strips.

    Golden brown chicken in stainless steel pan.

    Step 3: Caramelize Onions

    Then add in thinly sliced onions and sauté on a low heat with 1 tablespoon of olive oil until caramelized.

    Chicken slices in stainless steel pan with artichoke hearts.

    Step 4: Add in Artichoke Hearts & Chicken

    Add in the artichoke hearts and sliced chicken. Cover and let simmer on low while the pasta cooks. (Follow package instructions or cook until al dente.)

    Artichoke pesto chicken pasta in stainless steel pan.

    Step 5: Add in Pesto & Pasta

    Finally, pour in the pesto and cooked pasta. Stir together until everything is completely coated with the pesto. Serve hot with fresh lemon wedges!

    Artichoke pesto pasta with chicken on a white plate.

    Expert Tips

    • To save on time, use a rotisserie chicken. Chop or shred and toss with lemon juice, olive oil, and red pepper flakes. (Salt to taste.) Add it in with the caramelized onions and chopped artichoke hearts.
    • Marinate the chicken overnight or the morning of for maximum flavor!
    • Cut the chicken after it has cooked to keep it juicy and tender. Overcooking the chicken will make it dry.
    • Use a meat thermometer if you're not sure when the chicken is ready! Check that the internal temperature is 165 degrees.
    • Any large skillet will work with this recipe, but I love using a stainless-steel skillet with taller sides. A cast iron skillet would work great too!
    • To thin out the pesto sauce you can also use a little of the pasta water!

    Serving Suggestions

    Add-Ins

    The best part about this dish is that you can easily customize it! Try adding in cherry tomatoes, chopped kalamata olives, sun-dried tomatoes, fresh spinach, or even broccoli for some extra flavor and nutrients.

    Salad

    You can also serve this dish with a simple salad that includes mixed greens or arugula.

    Nuts

    For extra crunch, toast chopped cashews or walnuts to sprinkle on top!

    Garnish

    To garnish this dish, add lemon wedges, fresh basil, and red pepper flakes. Grated dairy-free parmesan cheese would also be a great addition to this dish!

    Finished pasta plated with cooking pan in background.

    How to store leftovers

    Store leftovers in an airtight container in the refrigerator for 3-4 days.

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    After you make this Creamy Artichoke Lemon Chicken Pasta, make sure to leave a comment & rate the recipe!

    Recipe Card

    Close up picture of fork twirling creamy pesto pasta with artichoke hearts and lemon.

    Creamy Artichoke Lemon Pasta Recipe

    Artichoke Pesto Chicken Pasta is a delicious dish that the whole family will love! It's made with simple, wholesome ingredients like fresh lemon, homemade pesto, and caramelized onions. Enjoy this easy recipe on busy weeknights when you need dinner on the table in less than an hour!
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    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 4
    Calories 775 kcal

    Equipment

    • 1 Large Nonstick Skillet

    Ingredients
      

    • 1 Pound Chicken Breast
    • 12 Ounces Gluten-Free Pasta I used Jovial Brown Rice Fettucine.
    • 13.5 Ounces Artichoke Hearts, chopped
    • 1 Sweet Onion, thinly sliced
    • 1 Cup Pesto I used my Creamy Walnut Pesto recipe!
    • 2 Tablespoons Lemon Juice
    • 2 Tablespoons Olive Oil You can sub with avocado oil.
    • ½ Teaspoon Salt
    • ½ Teaspoon Red Pepper Flakes

    Instructions
     

    • Start by mixing the chicken with lemon juice, 1 tablespoon of olive oil, salt, and red pepper flakes. Marinate in the refrigerator for added flavor!
    • Next, cook the chicken in a large non-stick skillet on medium-high heat until golden brown on both sides. (It's okay if it's not 100% cooked through.) Remove the cooked chicken from the pan and cut into thin strips.
    • Then add in thinly sliced onions and sauté on a low heat with 1 tablespoon of olive oil until caramelized.
    • Add in the artichoke hearts and sliced chicken. Cover and let simmer on low while the pasta cooks. (Follow package instructions.)
    • Finally, pour in the pesto and pasta. Stir together until everything is completely coated with the pesto. Serve hot with fresh lemon wedges!

    Notes

    Expert Tips

    • To save on time, use a rotisserie chicken. Chop or shred and toss with lemon juice, olive oil, and red pepper flakes. (Salt to taste.) Add it in with the caramelized onions and chopped artichoke hearts.
    • Marinate the chicken overnight or the morning of for maximum flavor!
    • Cut the chicken after it has cooked to keep it juicy and tender. Overcooking the chicken will make it dry.
    • Use a meat thermometer if you're not sure when the chicken is ready! Check that the internal temperature is 165 degrees.
    • Any large skillet will work with this recipe, but I love using a stainless-steel skillet with taller sides. A cast iron skillet would work great too!
    • To thin out the pesto sauce you can also use a little of the pasta water!

    How To Store Leftovers

    Store leftovers in an airtight container in the refrigerator for 3-4 days.
    ** See full post for step-by-step photos and more information.

    Nutrition

    Serving: 1ServingCalories: 775kcalCarbohydrates: 77gProtein: 36gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 78mgSodium: 1413mgPotassium: 531mgFiber: 5gSugar: 7gVitamin A: 1359IUVitamin C: 8mgCalcium: 124mgIron: 2mg
    Keywords artichoke pesto chicken pasta, creamy artichoke chicken pasta, creamy lemon artichoke pasta, lemon chicken artichoke pasta
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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