Creamy Lemon Chicken Pasta

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Creamy Lemon Chicken Pasta
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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Be ready to serve up second and third helpings of this 30-minute dish made with bowtie pasta, shredded chicken and artichoke hearts.
By Angie McGowan
Updated Apr 18, 2013


  • 1 package (16 oz) bow-tie (farfalle) pasta
  • 1 tablespoon olive oil
  • 6 cloves garlic, finely chopped
  • 2 cups shredded cooked chicken
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
  • 1 cup Yoplait® plain yogurt (from 32-oz container)
  • 1 cup sour cream
  • 2 to 3 teaspoons grated lemon peel
  • 1 teaspoon white pepper
  • 1/4 cup freshly chopped fresh Italian (flat-leaf) parsley
  • 1/4 cups freshly shredded Parmesan cheese


  • 1
    Cook pasta as directed on package. Drain; set aside.
  • 2
    Meanwhile, heat 12-inch skillet over medium heat. Drizzle olive oil into skillet. Add garlic; sauté 1 to 2 minutes or until fragrant. Add chicken and artichoke hearts; cook until thoroughly heated. Remove skillet from heat. Stir in yogurt, sour cream, lemon peel and pepper.
  • 3
    Add hot pasta; mix well to combine. Before serving, garnish pasta with parsley and Parmesan cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    For more flavor, garnish with freshly chopped basil.
  • tip 2
    For more of a chicken piccata flavor, add 2 tablespoons capers to this recipe.
  • tip 3
    Any pasta can be used in this recipe.


Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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