Chicken and Artichokes in Lemon Cream Sauce over Pe

Name: Chicken and Artichokes in Lemon Cream Sauce over Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried penne pasta; Olive oil cooking spray; 1 tablespoon butter; 3 cloves garlic, minced; 16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips; Salt and pepper; 1/4 cup vermouth, or any other dry white wine; 2 lemons, zested and juiced; 1/2 cup fat-free, low-sodium chicken broth; 1/4 cup all-purpose flour; 2 (14-ounce) cans evaporated skim milk; 1/2 cup grated Parmesan; 2 (14-ounce) cans artichoke hearts; 1 bunch fresh parsley leaves, chopped; 1 lemon, cut into wedges, for garnish

Servings: persons

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

1
Boil the penne, drain, rinse, and set aside.
2
To prevent the noodles from sticking, spray with olive oil cooking spray.
3
In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray.
4
Add the garlic.
5
Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through.
6
Remove chicken from the pan and set aside, covering with foil.
7
Add the vermouth and the juice and zest from 2 lemons.
8
Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour.
9
Allow the sauce to thicken slightly and season with salt and pepper.
10
Add the Parmesan and whisk constantly until the sauce thickens even more.
11
Return the cooked chicken, along with any reserved juices, to the pan.
12
Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker.
13
Place the penne on a pretty platter and top with the chicken mixture.
14
Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces dried penne pasta, Olive oil cooking spray, 1 tablespoon butter, 3 cloves garlic, minced, and more.

Yes, Chicken and Artichokes in Lemon Cream Sauce over Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Artichokes in Lemon Cream Sauce over Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions