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Creamy Lemon Chicken Pasta

creamy lemon chicken pasta Entree
Creamy Lemon Chicken Pasta
  • Prep 30 min
  • Total 30 min
  • Servings 4

Be ready to serve up second and third helpings of this 30-minute dish made with bowtie pasta, shredded chicken and artichoke hearts.

Angie McGowan
Updated April 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.

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

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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