Prepare to launch your tastebuds into sensory heaven. This incredible Lemon Artichoke Chicken Pasta recipe was made by my daughter Kristen Leatherwood. She is our designated pasta queen, and this recipe highlights some of her best creations.
Jump to:

What Ingredients Do I Need to Make this Pasta?
- Pasta: Penne or similar type of pasta
- Sauce: Extra-virgin olive oil, fresh lemon juice, Alfredo sauce
- 3 types of garlic: fresh minced garlic, garlic powder, and garlic salt
- Other seasonings: red pepper flakes, dried parsley, dried basil, salt and pepper
- Extras: Fresh cherry tomatoes, marinated artichoke hearts, bacon bits, 2-3 cups fresh baby spinach leaves
- 2 kinds of parmesan cheese: grated parmesan cheese (the dried, powdery kind) and shredded parmesan cheese (the fresh kind)
- Diced rotisserie chicken
How do I make Lemon Artichoke Chicken Pasta?
First, you'll want to get a large pot for boiling the water that you'll cook your pasta in. For this recipe, Kristen used penne pasta, but you could use any type of pasta you prefer. We did think that penne pasta suited the recipe perfectly and soaked up all of the flavor. You’ll want to cook the pasta just until al dente and reserve a few cups of the pasta water for later.
Next, heat a skillet over low heat and drizzle extra virgin olive oil around the pan.
To the heated pan, add halved cherry tomatoes, fresh garlic, fresh lemon juice and dried seasonings. Stir everything in the oil to release flavor.
Then, pour in the Alfredo sauce, 1 ½ cups of pasta water and grated parmesan cheese. Once the sauce has come together, you can adjust the flavors by adding more lemon juice or seasonings. If the sauce is too thick, add additional pasta water and sprinkle with a little more olive oil and lemon juice.
When the desired flavor and consistency is achieved, add bacon bits, artichoke hearts, diced rotisserie chicken and spinach leaves.

To the pan, add the Alfredo sauce, approximately 1 ½ cups of pasta water and the dry grated parmesan cheese. Once the sauce has come together, you can adjust the flavors by adding more lemon juice or seasonings.
Kristen suggested adding more pasta water, olive oil and lemon juice to your preferred taste and sauce consistency. When the sauce is nearly perfected, you'll add the bacon bits, artichoke hearts, diced rotisserie chicken and spinach leaves to complete the meal.

Heat through and then sprinkle with fresh shredded parmesan cheese on top before serving. This pasta would pair well with a Caesar salad. Try our Caesar Salad Spice Mix recipe for an extra special salad!
📖 Recipe
Ingredients
- 10 oz. dried penne pasta
- 5 cherry tomatoes halved
- 2 tablespoons extra-virgin olive oil
- Juice of one lemon
- 2 teaspoons bottled minced garlic
- 1 teaspoon garlic salt
- ½ teaspoon plain garlic powder
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried basil
- salt and pepper to taste
- 10 oz of bottled alfredo sauce
- ½ cup bacon bits
- ⅔ cup marinated artichoke hearts
- 2 cups diced rotisserie chicken
- ½ cup grated parmesan cheese dried
- ¼ cup shredded parmesan cheese fresh
- 2-3 cups fresh baby spinach leaves
- 1 ½-2 cups pasta water
Instructions
- Boil the water for the pasta. Cook penne pasta until al dente. Reserve the pasta water.
- In a skillet, drizzle extra virgin olive oil around the pan, while over low heat.
- Add halved cherry tomatoes, garlic, fresh lemon juice and dried seasonings to release flavor.
- Add Alfredo sauce, 1 ½ cups of pasta water and grated parmesan cheese. Once the sauce has come together, adjust flavors by adding more lemon juice or seasonings. If the sauce is too thick, add additional pasta water and sprinkle with a little more olive oil and lemon juice. When desired flavor and consistency is achieved, add bacon bits, artichoke hearts, diced rotisserie chicken and spinach leaves.
- Heat through and then sprinkle shredded parmesan cheese on top before serving.
Kristen Leatherwood says
The flavor is absolutely amazing. Every blends so well! Yum!