Italian Chicken & Artichoke Pasta

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Total Time
20 mins
20 mins

Almost all my recipes are dessert-oriented; I thought I should contribute something else for a change of pace. I found this one on an IBS-friendly recipe website; it is attributed to someone named Tess Louise. I made it with my mom and sister one night; we altered it according to our tastes & eliminated the honey and red pepper flakes, and increased the garlic. We also lessened the original cooking time of the chicken since it seemed to be getting dry--you can play that by ear. Very yummy and quick--could dress it up a bit more by using angel hair or penne pasta.

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  1. Season chicken breasts on both sides with salt and pepper as desired.
  2. Sauté in large nonstick pan coated with cooking spray over medium-high heat until lightly browned on both sides, about 3-5 minutes per side.
  3. Reduce heat to medium, cover and cook 5 minutes.
  4. Add drained, halved artichoke hearts and dressing.
  5. Simmer uncovered and reduce sauce for about 3 minutes.
  6. Top chicken with thin wheels of lemon; cook 2 minutes or until dressing thickens.
  7. Top with parsley and serve over orzo, macaroni, or pasta of choice.