Description

Creamy Lemon Artichoke Chicken Alfredo with Garlic Potatoes is a delectable dish that combines the zesty brightness of lemon and artichokes with a rich, creamy Alfredo sauce. Ideal for family gatherings or cozy dinners, this recipe features juicy grilled chicken and crispy garlic-roasted potatoes, creating a satisfying meal that’s sure to impress. With its vibrant flavors and straightforward preparation, you can whip up this indulgent dish in under an hour. Perfect for any occasion, it offers a delightful twist on traditional Alfredo while remaining simple enough for even novice cooks.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tbsp olive oil
Zest and juice of 1 lemon
1 clove garlic
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. Roast for 25–30 minutes until golden.
Marinate chicken slices in olive oil, lemon juice, zest, garlic, oregano, salt, and pepper. Grill over medium-high heat for about 4–5 minutes per side until cooked through.
Cook pasta according to package instructions. In a skillet, melt butter and sauté minced garlic until fragrant. Add heavy cream, Parmesan cheese, lemon zest, and chopped artichokes; simmer until thickened.
Combine cooked pasta with the sauce. Serve with grilled chicken on top and roasted potatoes on the side.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Grilling/Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (approximately 450g)
Calories: 620
Sugar: 3g
Sodium: 720mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 36g
Cholesterol: 90mg

Keywords: Feel free to mix in vegetables like spinach or bell peppers for added nutrition. For gluten-free options, substitute regular pasta with gluten-free varieties.