Lemon Chicken Pasta with Artichokes and Feta

Prep Time: 20 minutes

Yield: 4 - 5 servings
Pasta tossed in a creamy lemon sauce with bites of chicken, artichoke hearts and feta cheese. A one-bowl meal you can really sink your teeth into!

  • 1 pound boneless chicken cutlets or breasts
  • coarse salt and fresh black pepper
  • Marinade:
  • zest and juice of one lemon
  • 1/4 cup olive oil
  • 1/2 teaspoon dried oregano, crushed between fingertips
  • 1 clove garlic, minced
  • Pasta:
  • 8 ounces gemelli or similar shaped pasta
  • 12 ounces artichoke hearts in oil, drained
  • 1/2 cup pasta water (reserve from cooking the pasta before draining)
  • 3/4 cup half & half
  • zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 cup block feta, crumbled
  • 1 teaspoon fresh chopped basil or parsley
  • grated Parmesan cheese, for serving
  • extra-virgin olive oil, for serving
    Marinate the chicken:
  1. Place the chicken breasts between saran wrap on a cutting board and pound out to an even thickness using a meat mallet. Season both sides with salt and pepper.
  2. In a large shallow bowl whisk the marinade ingredients together. Add the chicken and turn to coat. Cover with saran wrap and marinate in the refrigerator 1 - 4 hours.
  3. Cook the chicken:
  4. Grill or bake the chicken until cooked through - internal temperature on a meat thermometer should reach 165 - 174 degrees F. Remove to a cutting board and cover with aluminum foil 10 minutes then slice into bite-sized pieces.
  5. Make the pasta:
  6. Cook the pasta to al dente in plenty of salted water in a large saucepan. Reserve 1/2 cup of water before draining.
  7. Add the drained pasta back to the pan and stir in the half & half and pasta water. Set over low heat. Stir in the artichokes and chicken. Continue stirring gently 2 - 3 minutes until the sauce thickens.
  8. Remove from heat and stir in the lemon zest, juice, feta and basil. Season to taste with salt and pepper.
  9. Serve with Parmesan cheese and a generous drizzle of olive oil.

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