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1
In a large pot, bring water to a boil and add pasta.
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2
Cook according to directions on bag.
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3
In a separate pan or skillet, add butter and melt over low to medium heat.
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4
Add onions and garlic and cook until onions begin to become transparent.
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5
Add mushrooms and let mushrooms get a little color on each side.
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6
After the mushrooms have become a bit browned, add the chicken, sun-dried tomatoes, and artichoke hearts.
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7
If onion/mushroom mixture is getting too dry, add a bit more olive oil or butter to pan.
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8
After the chicken, tomatoes, and artichokes have been added, pour in cream (dont use cream straight from the refrigerator as it will curdle once added to the pan) and a healthy amount of pesto and shredded Parmesan cheese.
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9
Squeeze the lemon juice into the mix and stir until combined.
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10
If sauce is looking too runny, gradually add a few teaspoons of the pasta water to help thicken the sauce.
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11
(The pasta water has enough starch to magically transform your sauce.
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12
Its an awesome trick I like to use!
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13
It makes me feel so culinary!)
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14
Let sauce cook in skillet for a few minutes and then take off the heat.
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15
Once the pasta has been cooked, drain the pasta and combine the pasta and sauce mixture in the pot.
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16
Season to taste with salt and pepper.
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17
Spray a Pyrex or casserole dish with nonstick spray and add pasta.
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18
Top pasta off with more cheese and bake in broiler (medium setting) until the cheese is brown and bubbly.
