Chicken with Artichokes and Angel Hair Pasta
Elevate your weeknight dinner routine with this luscious Chicken with Artichokes and Angel Hair Pasta recipe—a dish that combines tender, golden-seared chicken breasts with the bright, tangy flavors of artichoke hearts and fresh lemon juice. Tossed with delicate angel hair pasta and coated in a buttery garlic sauce, this meal is the perfect blend of elegance and ease. Ready in just 40 minutes, it’s ideal for busy evenings or casual entertaining. Serve with a sprinkle of fresh parsley and Parmesan cheese for a gourmet touch that will please your palate. Bursting with Mediterranean-inspired flavors, this comforting yet light pasta dish is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 14 ounces Canned artichoke hearts, drained and quartered
- 2 tablespoons Lemon juice, freshly squeezed
- 8 ounces Angel hair pasta
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a plate.
Reduce the heat to medium and add 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Stir in the artichoke hearts and lemon juice, allowing them to heat through, about 3-4 minutes.
Meanwhile, cook the angel hair pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
Slice the cooked chicken breasts into thin strips and return them to the skillet with the artichoke mixture.
Add the cooked angel hair pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
Garnish with fresh parsley and grated Parmesan cheese, if desired, and serve immediately.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 5169 mg | 225% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 12.7 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 905 mg | 70% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
