Lemon Chicken Artichoke Pasta

I am not ashamed of taking a little help from the grocery store. Whether that be a pre-made baking mix, pre-diced veggies, or a rotisserie chicken. I am so excited to know that there’s actually a day that celebrates it!

National Rotisserie Chicken Day is a real thing, ya’ll, and I am here for it! Alyssa Raymond and I cooked up the most delicious pasta dish that includes rotisserie chicken, zesty lemon, and rich cream.

This dish was fairly easy for me to make because it includes a lot of the things I consider staples in my pantry. I am a firm believer that you should always have a box of pasta, fresh garlic, a couple of cans of artichokes, and lemons at home. All of these lend to quick and easy weeknight meals. By having these items as staples in your home, a rotisserie chicken, and some heavy cream make your weeknight trip to the grocery store a quick one.


This is also an excellent meal to make, in a hurry, when you have unexpected guests. It’s delicious and makes quite a bit, which can feed plenty of people.

Head to the store today and grab a chicken so that you can make this fantastic pasta dish!

Lemon Chicken Artichoke Pasta
1 box linguine or spaghetti noodles, cooked per instructions
1 tbsp extra virgin olive oil
3 cloves garlic, minced
2 lemons, zested & juiced
1 can artichoke hearts (in water), drained
1 1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 1/2 cup heavy cream
1 cup reserved pasta water
1/2 rotisserie chicken, pulled (white & dark meat)
1 cup shaved or grated parmesan, divided
1/4 cup fresh parsley

Prepare pasta according to box instructions. Be sure to salt your pasta water and cook pasta only to al dente.

While pasta is cooking, heat a large skillet over medium heat. Add olive oil and garlic. Sautee 1-2 minutes. Be careful not to burn the garlic. Add lemon zest and lemon juice. Stir garlic mixture, then add artichokes. Season with salt and pepper then cook for an additional 2-3 minutes.

Pour heavy cream into artichoke mixture and cook 1-2 minutes. Add chicken and pasta and toss with tongs. Add 2-3 tbsp of pasta water at a time in order to create more sauce to coat the pasta.

Remove skillet from heat. Add 1/2 parmesan and parsley and continue tossing.

To serve, top with remaining parmesan, more parsley and lemon wedges (optional).


I’d love to hear how you enjoyed this dish! Please take a photo and tag me on Instagram or Facebook. Be sure to hashtag #tanorriastable