Description
Creamy Lemon Artichoke Chicken Alfredo with Garlic Potatoes is the ultimate comfort food that brings together zesty lemon, tender grilled chicken, and a rich, creamy Alfredo sauce. This dish features marinated artichokes that add a delightful twist to the classic flavors. Accompanied by crispy garlic-Parmesan roasted potatoes, it’s a satisfying meal perfect for any occasion—from family dinners to special celebrations. Impress your guests with this vibrant and indulgent dish that balances richness with refreshing citrus notes.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Zest and juice of 1 lemon
- 1 clove garlic (minced)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ cup marinated artichoke hearts
- 6 oz pasta (penne, fettuccine, or linguine)
- 2 medium Yukon Gold potatoes
Instructions
- Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, minced garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden.
- While potatoes roast, marinate sliced chicken in olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper. Grill for 4–5 minutes per side until cooked through.
- Cook pasta according to package instructions; drain. In a skillet, melt butter over medium heat and sauté minced garlic until fragrant. Add heavy cream, Parmesan cheese, lemon zest, and chopped artichokes; simmer until thickened.
- Toss the cooked pasta in the Alfredo sauce until well coated.
- Serve pasta topped with grilled chicken slices and crispy roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking, Grilling, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 635
- Sugar: 2g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
Keywords: For added flavor, consider using fresh herbs like basil or parsley as garnish. You can substitute half-and-half for the heavy cream for a lighter option. To make it gluten-free, use gluten-free pasta.