Chicken Artichoke Alfredo

Sometimes pasta dishes can be pretty heavy meals… even moreso when the sauces are thick and rich. Alfredo is one of those sauces that comes to mind as a heavy pasta dish. The alfredo sauce itself can often be too cloying with pasta. However, I came across this recipe for Chicken Artichoke Alfredo which was much lighter and was perfect for spring! This creamy light alfredo sauce with a touch of lemon makes for a perfect spring pasta dish that includes artichokes and mushrooms…

The key to this recipe is the light and flavorful alfredo sauce. A touch of sour cream, fresh lemon zest and lemon juice really brightens up what is usually a heavy sauce. Toss in some marinated artichokes, caramelized mushrooms and sautéed seasoned chicken, well then, you’ve got yourself one tasty pasta dish perfect for spring! The chives just simply add a touch of color and adds a subtle flavor to the dish. Overall, this is one of my favorite alfredo recipes ever.

2/3 lb (12 oz) dry farfalle pasta
water for boiling pasta
1 large boneless, skinless chicken breast
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper
4 tablespoons butter
1 finely chopped onion
1 minced clove of garlic
8 oz fresh mushrooms, sliced
1 12oz jar of marinated & quartered artichoke hearts, drained and coarsely chopped
1/2 cup sour cream
1 cup heavy cream
1/2 cup finely grated Parmesan cheese
1/4 cup chopped fresh basil
juice of 1 medium lemon juice
1 teaspoon of fresh lemon zest
1/4 cup (or more) milk
1 tablespoon chopped chives for garnish

In a large stock pot, fill with water and cook pasta as directed on package.

In a medium bowl, combine the oregano, basil, garlic powder, onion powder, salt, pepper and chicken, tossing to coat; set aside.

Meanwhile, melt butter in a large skillet over medium high heat. Add onions and garlic, cooking until translucent. Add the mushrooms and cook until caramelized, about 6-8 minutes.

Add the seasoned chicken and sauté until cooked through, about 7-10 minutes. Once chicken is cooked,
add artichoke hearts to the skillet and sauté until they start to break down.

Remove from heat and add sour cream, lemon juice, and lemon zest to skillet and stir. Slowly add 1 cup of heavy cream, stirring to incorporate. Place skillet back on low heat and sprinkle in the cheese and stir until it slowly begins to melt. As it continues to heat, the sauce will thicken slightly. Add 1/4 cup of milk to thin down or more if needed.

Drain pasta and transfer into large bowl. Pour creamy sauce over pasta and toss to coat. Plate pasta and garnish with fresh chives.