Lemon pasta with artichokes, sun dried tomatoes and some other yummy ingredients

Nov 13, 2025
0 min read

Tips

For a vegan version, substitute heavy cream with coconut cream and use tofu as the protein choice. Add a pinch of nutritional yeast for a cheesy flavor.

Variation

Try adding a handful of spinach to the sauce for extra greens or a half teaspoon of red pepper flakes for a spicy kick.

Notes

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.

In a large skillet over medium heat, add olive oil. If using chicken, cut chicken or tofu into bite size pieces and sprinkle with lemon peper and paprika, and a little salt. cook until browned and cooked through, about 5-7 minutes. For tofu, cook until golden and crispy on the edges. Remove from skillet and set aside.

In the same skillet, melt butter over medium-low heat. Add onions and sauté until soft. Add minced garlic and sauté until fragrant, about 1 minute. Add 1/2 cup of white wine or chicken or vegetable stock and simmer for a few mins.

Add heavy cream, chicken or vegetable broth (or wine), lemon zest, and lemon juice to the skillet. Stir well and bring to a gentle simmer.

Season the sauce with salt and pepper to taste, and let it simmer gently for 5 minutes, stirring occasionally until slightly thickened.

Add cooked pasta, sundried tomatoes, artichoke hearts, and cooked chicken or tofu back to the skillet. Toss everything together to coat the pasta evenly with the sauce.

Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese.

Instructions

300g (10.5 oz) spaghetti or your choice of pasta

Pasta

1 cup (240 ml) heavy cream

1/2 cup (120 ml) chicken or vegetable broth

Juice and zest of 1 lemon

2 tablespoons (30g) unsalted butter

2 cloves garlic, minced

Salt and pepper to taste

( Can use white wine of your choice instead of chicken or vegetable broth)

Lemon Cream Sauce

2 cups (280g) cooked chicken breast, sliced or 300g (10.5 oz) firm tofu, cubed

1 cup (140g) artichoke hearts, quartered

1/2 cup (70g) sundried tomatoes, sliced

1 tablespoon (15ml) olive oil

1/2 onion chopped

Lemon pepper to taste

Paprika to taste

Protein and Vegetables

Fresh basil leaves

Grated Parmesan cheese

Garnish

Lemon Cream Pasta with Sundried Tomatoes, Artichokes, and Chicken/Tofu

Head Chef

Sarah Baker

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This luxurious pasta dish combines sundried tomatoes, artichoke hearts, and your choice of protein in a creamy, lemon-infused sauce, perfect for a weeknight dinner or special occasion.

Servings :

Calories:

550

Prep Time

15 mins

Cook Time

25 mins