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Lemon and Artichoke Hearts Pasta

Lemon and Artichoke Hearts Pasta is a delicious meal with a creamy sauce everyone will love. Save the recipe now!
5 from 9 votes
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Course: dinner
Cuisine: American, Italian
Keyword: Artichoke Hearts Pasta, artichoke pasta, lemon artichoke pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5
Author: Rachel

Equipment

  • Large skillet pan
  • Large pot for boiling noodles

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 shallot, diced
  • 3 cloves grated garlic
  • 2 jars 9.9 oz artichoke hearts in extra virgin olive oil, lightly rinsed and sliced in half or quartered I use Napoleon brand
  • 2 cups heavy cream
  • 3 Tbsp. freshly squeezed lemon juice
  • 1 cup pasta water
  • 2-3 cups spinach
  • 1/2 cup grated Parmesan cheese (Plus more for plating)
  • Zest of two lemons, divided
  • Box of penne or rigatoni pasta
  • 3 Tbsp. fresh chopped basil
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. fresh cracked black pepper
  • Additional sea salt and pepper to taste
  • Optional: Sprinkle of red pepper flakes when plating

For the Chicken

  • 1 lb. chicken, sliced or cubbed
  • Salt and pepper to season
  • 2 Tbsp. extra virgin olive oil

Instructions

  • Boil water on a large pot and add in 2 tsp. or sea salt. Once boiling, add the noodles.
  • If you're making this with the chicken, add the olive oil to a warm pan and let it heat.
  • Then salt and pepper both sides of the chicken and add it to the pan. Cook for about 3 minutes per side. Remove the chicken from the pan and lightly (and carefully) wipe it out.
  • Add in another 2 Tbsp. of extra virgin olive oil and let it heat through on medium heat. Then add the shallots and grated garlic. Stir continuously until the shallot start to cartelize. About 3 minutes.
  • Add the artichoke hearts to the pan and heat for about 5 minutes, stirring continuously.
  • Turn the heat to low and add the heavy cream and simmer about two minutes.
  • Add in the lemon juice, pasta water and the salt and pepper.
  • Then add the chicken back to the pan and let simmer 2 minutes.
  • Add the lemon zest and add the pasta to the pan. Mix well. Use tongs if you need to to get the pasta fully covered in the sauce.
  • Add in the spinach and mix until it begins to wilt. Then add in the Parmesan cheese and mix well.
  • Lastly, add salt and pepper to taste, the rest of the lemon zest on top, the fresh basil and a sprinkle of red pepper flakes. Serve and enjoy!