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+ servings

Lemony Chicken Pasta with Garlic Roasted Artichokes


  • Garlicky Roasted Artichokes
  • 12 oz. frozen artichoke hearts, thawed, drained, and patted dry (or the equivalent canned or fresh)
  • 4 Tbsp olive oil, divided
  • fine grain sea salt
  • 1 tsp garlic, minced
  • ¼ cup Panko bread crumbs
  • ½ tsp crushed red pepper flakes (more or less to taste, depending on your tolerance for heat)
  • 3 Tbsp fresh flat-leaf parsley, chopped fine
  • lemon wedges. for serving (optional)

  • Lemony Chicken Pasta
  • 12 oz. penne pasta (or any similar short pasta. Also, any gluten-free variety will work great and turn this into a gluten-free meal)
  • ¾ lb ground chicken
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest
  • garlicky roasted artichoke hearts
  • cup sun-dried tomatoes, coarsely chopped
  • cup coarsely chopped pitted Castelvetrano or Cerignola olives
  • ¼ cup extra-virgin olive oil + more for drizzling
  • ½ oz. Grana Padano or Parmigiano-Reggiano, finely grated (about ¼ cup) + more for serving
  • lemon wedges, for serving (optional)


  • Garlicky Roasted Artichokes
  • Pre-heat the oven and heat to 425°F.
  • On a rimmed baking sheet, toss the artichokes with 2 Tbsp oil and a pinch of sea salt, spread in a single layer, and roast until they're golden brown on the bottom (~ 20 minutes)
  • Flip and roast until golden brown in places (~ 5-7 minutes)
  • In a small to a medium-sized skillet over medium-low heat, heat a Tbsp of oil
  • Add the garlic and stir with a wooden spoon until fragrant (~ 30 seconds)
  • Add the bread crumbs, a small pinch of sea salt and stir until the oil is absorbed and the bread crumbs are golden brown (~ 2 to 3 minutes)
  • In a large bowl, toss the artichokes with the garlicky bread crumbs, red pepper flakes (if using), and remaining 1 Tbsp oil.
  • Serve with a dusting of parsley and optional lemon wedges on the side

  • Lemony Chicken Pasta
  • Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente
  • Meanwhile, in a medium-size skillet, brown the ground chicken until cooked through
  • In a large bowl, add the artichokes, tomatoes, olives, oil, parsley, lemon juice, lemon zest, browned chicken, pasta and parmesan.
  • Toss until well combined.
  • Serve drizzled with a bit more oil, topped with additional shaved cheese, and lemon wedges, if you'd like