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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
Cook Time 25 minutes
Total Time 40 minutes
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!