Chicken and Artichoke in Lemon Vodka Sauce

Chicken and Artichoke in Lemon Vodka Sauce

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"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

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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

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  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.



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...


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

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