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Chicken and Artichoke in Lemon Vodka Sauce

Chicken and Artichoke in Lemon Vodka Sauce


"I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread."
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50 m servings 585 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.
  4. Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
  5. Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
  6. Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
  7. Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.

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Read all reviews 6
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This was an awesome dinner tonight! There were two changes I made: I used a different pasta (Trader's Vegetable Radiatore), and I used goat cheese rather than feta--personal preferences. Othe...

A nice light and tangy dish that was well received. Tastes great the next day too. I made it as closely to the recipe as possible and made a few notes to help out my teenage daughters should t...


This was great on a lot of grounds, even though I discovered partway through cooking that I didn't have nearly the amount of sun-dried tomatoes that the recipe called for, so used some tomato ga...

Accidentally used all of the artichoke juice just added more cornstarch. Also added baby spinach wiTh the feta.

Aromatically delightful, fresh light flavorful dish. Will definitely make it again.

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