Lemon Chive Pasta Luce Linguine with Chicken, Artichoke Hearts and Fresh Lemon

Serving Size: 4-6
Prep Time:  15 Minutes 
Cook Time: 35 Minutes
Total Time:  50 Minutes


1 lb. Pappardelle's Lemon Chive Pasta Luce Linguine
3 Tbsp. extra-virgin olive oil
4 boneless, skinless chicken breasts
1 clove garlic, finely chopped
2 Tbsp. lemon zest
Juice of half lemon
2 Tbsp. white wine vinegar
1 Tbsp. fresh rosemary, chopped
1/2 cup limoncello liqueur
2 Tbsp. butter
1 (14-oz.) can artichoke hearts, drained
3/4 cup heavy cream
1/2 cup walnuts
3 oz. cup Parmesan cheese


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 14-16 minutes. Drain and set aside.
  2. Heat olive oil in a saute pan over medium heat. Season chicken with salt & pepper. Add to pan and cook until both sides are golden brown, about 4-7 minutes per side. Remove from pan let cool. Cut into bite-sized pieces.
  3. In the same pan, add garlic and sauté lightly until fragrant, about 30 seconds. Add lemon zest, lemon juice, vinegar, rosemary, limoncello, butter, and salt & pepper. Cook, stirring occasionally, for about 5 minutes. Stir in chicken and artichoke hearts and continue cooking for another 3 minutes.
  4. Add cream and stir until blended. Remove from heat.
  5. Divide pasta into serving dishes. Garnish with walnuts and Parmesan. Serve and enjoy!