Artichoke, Lemon & Chicken Pasta

Ed Mayfield


If you crave a lemony, tasty and easy recipe, this one's a winner. I used whole wheat pasta for a more healthy slant.


★★★★★ 1 vote

15 Min
20 Min


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12 oz
3 slice
boneless, skinless chicken breasts, halved and pounded to 1/4 in thickness
1/4 c
all purpose flour
salt and pepper to taste
4 oz
can or jar of artichoke hearts, drained and quartered
2 tsp
capers, drained
1/2 c
white wine
1 c
chicken broth
1/3 c
lemon juice
1/3 c
heavy cream
1 Tbsp

How to Make Artichoke, Lemon & Chicken Pasta


  • 1Cook pasta according to package instructions. Drain and set aside.
  • 2In large fry pan, cook bacon until crsip, setting aside, but leaving rendered fat in pan.
  • 3Whisk together the flour, salt and pepper in a shallow plate. Dredge chicken in flour mixture and shake off any excess.
  • 4Add chicken to the fry pan and cook over medium heat until golden brown, about 5 minutes per side. Transfer chicken to a paper towel and let rest.
  • 5To the fry pan, add the artichokes, capers and wine, scraping up any brown bits from the bottom of the pan.Cook for 2 minutes. Add broth and lemon juice and cook for another 2 minutes. Add the cream and butter, stirring until the butter has melted. Season with salt and pepper to taste.
  • 6Slice the chicken into 1/2 inch slices and add to the pan. Crumble the bacon, add to pan. Add the pasta and gently toss the entire mixture. Serve immediately.

Printable Recipe Card

About Artichoke, Lemon & Chicken Pasta

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy

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