Artichoke Lemon & Chicken Pasta

in Artichokes, Chicken & Turkey, Citrus, Lemon, Pantry Staples, Pasta

Creamy Lemon Artichoke Pasta

This dish from So Tasty So Yummy is one of our new favorite discoveries. It has all the goodies: chicken, bacon, pasta, artichokes, lemon, and just a little cream. It’s hearty enough to be a one-bowl meal… but you’re gonna make a veggie or side salad because it is still January 🙂

I made it right before heading down to Food Blog Camp and even with all the fantastic food we sampled in Mexico, it will be one of the first things that we make for dinner… After someone eventually makes it out to the grocery store (it’s “Minnesota cold” outside!). We learned some pasta styling tips from Adam Pearson and I can’t think of a tastier recipe on which to try out the new techniques.

Creamy Lemon Artichoke Pasta

This is one of those dishes that make me wish that I had an “artichoke” and “caper” tag over there —>.

Two ingredients we love, but two ingredients we never seem to keep on hand. Even Landry seriously digs capers – she picked out the chicken and capers first before cleaning off the rest of her tray. She fits in well around here. I think both she and the recipe can stay 🙂

Artichoke Lemon & Chicken Pasta

Chicken, bacon, artichokes, and capers turn an ordinary chicken & pasta dish into a one bowl meal.


  • 12 oz spaghetti
  • 3 slices bacon
  • 2 skinless, boneless chicken breasts, halved and pounded to 1/4-inch thickness
  • 1/4 cup all-purpose flour
  • Salt
  • Pepper
  • 1 can artichoke hearts, drained and quartered
  • 2 tsp capers, drained
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/3 cup fresh lemon juice
  • 1/3 cup heavy cream
  • 1 Tbsp butter
  • Fresh parsley, chopped, for garnish


  1. Cook pasta in salted water until al dente, according to package instructions. Drain and set aside.
  2. Cook bacon to a crisp in a large pot over medium heat and remove, setting aside, leaving the rendered fat behind.
  3. Whisk together the flour, salt, and pepper in a shallow plate.
  4. Dredge the chicken in the flour mixture and shake off any excess.
  5. Add the chicken to the pan and fry until cooked through and golden brown, ~5 minutes per side.
  6. Transfer the chicken to a paper towel-lined plate and let rest.
  7. Add the artichokes, capers, and wine to the pan, scraping up any browned bits from the bottom of the pan and cooking for ~2 minutes.
  8. Add broth and lemon juice, cooking for another 2 minutes.
  9. Add the cream and the butter to the pan, stirring until the butter has melted and incorporated.
  10. Season to taste with salt and pepper.
  11. Slice the chicken into 1/2-inch slices and add to the caper-artichoke sauce.
  12. Add the bacon, pasta, and then gently toss the mixture. Serve immediately.


Yields: 4 servings

Adapted from So Tasty So Yummy

Estimated time: 45 minutes

If you’re a fellow artichoke and caper lover, you also might like these recipes!

Artichoke Pesto (why didn’t I think to put capers in this!)
Easy Artichoke Chicken
Halibut Piccata with Baby Artichokes
Pasta Shells with Italian Tuna & Artichokes
Artichoke Tapenade

21 comments… add one
  • This looks amazing! Artichokes are my bf’s fab. Thanks for sharing with us!

  • I so enjoyed meeting you this past week, and look at that recipe! That’s so something I would make for my family. Have you ever tried cooking with Hearts of Palm? We had it in the salad bar in Grand Velas in spanish they call it Palmitos. It’s similar to artichoke hearts only meatier. Maybe you can find it in Minnesotta.

    I’m excited I found your blog. I’m your newest subscriber.

  • I’ve read and reread this recipe time and time again. I need to just give in and try it already!

  • I am so glad you enjoyed it, I feel so special right now since you are my food blogging idol! Your photo is amazing, puts mine to shame.

  • This is my kind of salad!
    My children love capers and artichokes too! Good taste must be inherited!;)

  • This looks so unbelievably delicious! What a wonderful dinner idea. I’m always looking for ways to jazz up chicken, and this is perfect! Thanks for sharing.

  • This looks incredible! I have got to try making this! Thanks for sharing 🙂

  • Oh girl! You are callin’ my name with this one! Looks delicious!

  • Jill

    I made this tonight OMG it was so delicious. Thank you for sharing. It’s not hard to make as it seems when reading the recipe. Thanks again~

  • Hayley

    Hi! I love your blog. I usually take some time each day to peruse Foodgawker and click on the things that interest me most…Today I clicked on three pictures in a row that all happened to be from your site. I would just like a little clarification on the above recipe: what kind and what quantity of mushrooms did you use. I really want to try this out on my boyfriend…I love capers and artichokes! Thanks!

    • @Hayley, Thanks, Hayley! I actually eliminated the mushrooms (I forgot to edit that out of the instructions). The original recipe used 1 cup mushrooms.

  • Now that I think about it, artichokes, capers, white wine and lemon juice make their way into many things we cook. Not a bad thing, of course! This dish looks very filling; something my fiancée would definitely go for after a long day. Definitely will file this one for next week.



  • Hi! Just found your site through pinterest! Your recipes all look so fab! I think I’m making this one for dinner, and I’m adding you to my blogroll!

    Hope you don’t mind but I’m going to pin this one!

  • Caitlin

    Hi Shawnda!

    I know I’m finding this recipe wayyy past its posting date, but I can’t wait to make it tonight! The only question I have is this:

    Is there anything I could substitute for the bacon fat used for the initial part of the mixture? My fiance just got a warning for his cholesterol reading so I’m trying to eliminate any unnecessary fats. Could I replace that bacon fat with olive oil or something else? If so, how much?

    Thank you so much!

  • jacqueline

    This was yummy! I would 1/4 cup lemon juice next time.

  • Thanks for the recipe. YUM!

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