Lemon Chicken Pasta
A crowd-pleasing chicken built around boneless skinless chicken breasts, linguine or spaghetti and marinated artichoke hearts, halved β roughly 75 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then reserve 1/2 cup of the cooking water and drain.
- Meanwhile, slice each chicken breast horizontally into two thin cutlets, season both sides with salt, pepper and oregano, then dredge lightly in flour and shake off the excess.
- Heat the olive oil in a large skillet over medium-high heat and cook the cutlets for 3 to 4 minutes per side until golden and the internal temperature reaches 165 F, then transfer to a plate.
- Lower the heat to medium, add the garlic to the same pan and cook for about 30 seconds until fragrant, then pour in the chicken stock and the juice of the lemon, scraping up the browned bits.
- Stir in the artichoke hearts and let the sauce simmer for 3 to 4 minutes to reduce slightly, then whisk in the butter until glossy.
- Slice the rested chicken, return it to the pan with the drained pasta, and toss everything together, adding splashes of reserved pasta water until the sauce coats the noodles.
- Remove from the heat, fold in the parmesan and parsley, taste and adjust seasoning, then serve with extra lemon wedges.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan Β· Whisk
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
- Parmesan
- pecorino Β· grana padano Β· aged asiago
Tips & common questions
How long does Lemon Chicken Pasta take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Lemon Chicken Pasta is an original recipe developed in-house by Consomee. Photo: Pasta with a Chicken Lemon Cream Sauce (764644143).jpg by Sharon Mollerus from Duluth, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.