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Grilled chicken slices on top of a lemon, caper, artichoke pasta with an artichoke on top and garnished with parsley
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5 from 1 vote

Lemon Artichoke Chicken Pasta

Lemon Artichoke Chicken Pasta (AKA Chicks and Chokes) is a delicious Italian dish made with grilled chicken (Chicks), fettuccine pasta and artichokes (Chokes) tossed with a light and tangy sauce.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Mains
Cuisine: Italian
Servings: 4
Calories: 497kcal
Author: HWC Magazine

Ingredients

Chicken

  • 2 Chicken Breasts
    boneless, skinless chicken breasts cut in half length wise
  • 3 tablespoon olive oil (we used Mie Radici's Nocellara Organic Reserve EVOO)
  • ½ teaspoon paprika
  • salt and pepper
    to taste

Pasta

  • 1 pound fettuccine noodles
    dried
  • 2 tablespoon olive oil
  • 3 cloves garlic
    peeled and minced
  • 6 oz marinated artichokes quartered
  • 2 tablespoon capers
  • 1 cup white wine
    dry
  • ½ cup chicken broth
  • 1 teaspoon Italian seasoning
    (we used Mie Radici's Sicilian spice Blend)
  • 2 tablespoon lemon juice
  • 3 tablespoon butter
    or dairy free margarine if lactose issues
  • 4 tablespoon parsley
    fresh chopped
  • cup parmesan cheese grated - optional

Instructions

  • Place chicken breasts in a sealable plastic bag and pound flat
  • In bag marinate chicken, 2 tablespoons olive oil, paprika and salt and pepper for about 30 mins
  • Make sure your pasta water is well salted. Boil water and salt in a large pan and cook dried fettuccine pasta per directions about 5-6 minutes or until FIRM al dente, drain and set aside. Toss with a little olive oil to prevent sticking. (You want your pasta to be a little firmer than aldente as your noodles will cook again when tossed with the sauce)
  • Grill or pan sear chicken for about 5 minutes on each side or until juices run clear and set aside and keep warm.
  • In a large pan (or in the same pan you cooked your chicken in) add oil and garlic and saute until aromatic, add wine, chicken broth, artichokes, capers, salt and pepper, juice of a lemon and butter for about 5 minutes or until the alcohol has had a chance to cook off and set aside- keep warm
  • Add your cooked fettuccine pasta to the prepared artichoke sauce and add parsley and salt and pepper to taste. Slice your cooked chicken and add to the pasta and toss.
  • Place Lemon Artichoke Chicken Pasta mixture in a large serving platter and top with and lots of parmesan cheese. Drizzle a little extra EVOO and lemon juice on top and Enjoy!

Notes

Feel free to use your pasta of choice. We used dried fettuccine noodles as that makes for the perfect slurp-able noodle. This recipe is also delicious with dried spaghetti, angel hair pasta and gluten-free pasta.
However, the most important point to note is that you want to cook your noodles just until FIRM Aldente as the pasta will cook for a minute again with the sauce.
If you use fresh pasta, your cooking time will be reduced.
Please salt your pasta water well as this makes the difference between a good pasta dish and a great pasta dish.
We love the addition of grilled chicken to this dish for a complete meal. You can cook your chicken on the grill or even just in a pan on the stovetop. Use that same pan to cook the artichoke sauce so you dirty only one pan.

Nutrition

Serving: 4g | Calories: 497kcal | Carbohydrates: 451g | Protein: 19g | Fat: 218g | Cholesterol: 55mg | Sodium: 348mg | Potassium: 320mg | Fiber: 26g | Sugar: 3g