Chicken, Mushrooms, and Artichoke Hearts with Cheese Tortellini in a Light Lemon Butter Sauce
It had been a long day, and I didn’t feel like making a big dinner, so after going through the fridge, I made this chicken, mushrooms, and artichoke hearts with cheese tortellini in a light lemon butter sauce recipe. I marinated some chicken breasts, and they turned out really flavorful and tender. It was a light, healthy, and delicious meal–my husband couldn’t get enough, and it paired well with a simple salad and some crusty bread.
Chicken, Mushrooms, and Artichoke Hearts with Cheese Tortellini in a Light Lemon Butter Sauce
Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 clove of garlic, finely minced
- 3 large leaves of basil, chopped finely
- Zest of one lemon, chopped finely
- Sea salt and fresh cracked pepper, to taste
- 1 tbsp butter or olive oil (for cooking)
Other Ingredients:
- 3 tbsp butter, divided
- 8 oz of button mushrooms, sliced
- 1 cup of frozen artichoke hearts, thawed, patted very dry
- 1 handful of grape tomatoes
- 1 clove of garlic, minced
- 3 tbsp Parmesan cheese, plus more for serving
- Cheese tortellini, prepared per instructions
- Juice of 1-2 lemons (to taste), plus wedges for serving
- 7 basil leaves, chopped finely
- Sea salt and freshly cracked pepper, to taste
How to Make Chicken, Mushrooms, and Artichoke Hearts with Cheese Tortellini in a Light Lemon Butter Sauce:
Prepare the chicken by placing the chicken breasts between two pieces of plastic wrap and pounding them with a kitchen mallet until they are ¼ inch thick.
Prepare the marinade by combining the olive oil, minced garlic, chopped basil, lemon zest, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag and mix well. Add the chicken and refrigerate for at least 1 hour.
Cook the chicken by heating a tablespoon of butter or olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes, then flip. Cook for an additional 3-4 minutes or until juices run clear.
Remove from heat and let sit for at least 5 minutes before slicing into bite-sized chunks.
Meanwhile, cook the pasta in a large pot of well-salted water to al dente according to the package instructions, drain, reserving ½ cup of the pasta cooking water.
Meanwhile, cook the veggies by heating one tablespoon of butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown.
Add the artichoke hearts and tomatoes to the skillet and cook, stirring frequently, for 2-3 minutes.
Add the garlic and cook, stirring constantly for 30 seconds.
Finish the pasta dish by adding the drained tortellini, chicken pieces, lemon juice, remaining butter, Parmesan, basil, sea salt, and freshly cracked pepper to taste, and toss to combine, adding some of the reserved pasta water as needed.
Serve with lemon wedges and parmesan cheese. Enjoy.
 
Equipment
Ingredients
Chicken Marinade:
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 clove of garlic finely minced
- 3 large leaves of basil chopped finely
- Zest of one lemon chopped finely
- Sea salt and fresh cracked pepper to taste
- 1 tbsp butter or olive oil for cooking
Other Ingredients:
- 3 tbsp butter divided
- 8 oz of button mushrooms sliced
- 1 cup of frozen artichoke hearts thawed, patted very dry
- 1 handful of grape tomatoes
- 1 clove of garlic minced
- 3 tbsp Parmesan cheese plus more for serving
- Cheese tortellini prepared per instructions
- Juice of 1-2 lemons to taste, plus wedges for serving
- 7 basil leaves chopped finely
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare the chicken by placing the chicken breasts between two pieces of plastic wrap and pounding them with a kitchen mallet until they are ¼ inch thick.
- Prepare the marinade by combining the olive oil, minced garlic, chopped basil, lemon zest, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag and mix well. Add the chicken and refrigerate for at least 1 hour.
- Cook the chicken by heating a tablespoon of butter or olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes, then flip. Cook for an additional 3-4 minutes or until juices run clear.
- Remove from heat and let sit for at least 5 minutes before slicing into bite-sized chunks.
- Meanwhile, cook the pasta in a large pot of well-salted water to al dente according to the package instructions, drain, reserving ½ cup of the pasta cooking water.
- Meanwhile, cook the veggies by heating one tablespoon of butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown.
- Add the artichoke hearts and tomatoes to the skillet and cook, stirring frequently, for 2-3 minutes.
- Add the garlic and cook, stirring constantly for 30 seconds.
- Finish the pasta dish by adding the drained tortellini, chicken pieces, lemon juice, remaining butter, Parmesan, basil, sea salt, and freshly cracked pepper to taste, and toss to combine, adding some of the reserved pasta water as needed.
- Serve with lemon wedges and parmesan cheese. Enjoy.
And this is what you cook when you’re tired? You rock sister!
Looks superb.
This looks superb!
I would have had a bowl of frosted flakes or macaroni & cheese, my favorites if I'm tired. What a great combination of flavors in this dish, and so easy to make!
The picture of the chicken alone makes this dish look fabulous!
Looks so yummy. I love tortellini in any dish..
Looks delicious, wow!
You’re singing my song. This looks so delicious and has all of my favorites. Your photos are simply awesome too.
This looks delightful. It’s very creative!
Nice dinner! We love tortellini!
Pretty pictures! Love the combinations.
This is perfect! I’ve got chicken and tortallini in my fridge! Brilliant.
You impress me – when I’m too tired to cook, I never end up with anything nearly this pretty! That is a beautiful impromptu dish!
Delicious looking. I feel the crave upon me, I need tortellini NOW!
Oh wait, I have all the ingredients. You know what I’m making for dinner…
Thanks for sharing…
Any dish with artichokes is my friend! Looks lovely!
So what’s a meal look like when you have energy? I’ll come over for a lazy day anyday 🙂 You’re quite the creative cook, Pam
Looks delicious, light & refreshing!
That chicken looks delish, add it to the pasta and veggies, wow! Love this!
Dang that looks pretty good and tasty for something whipped up real quick. I’m about to go and make your salsa right now. Can’t wait to try it.
Sounds like a fantastic supper. I love tortellini
mmmmm..everything about this dinner looks delish!!!
This looks pretty special to me. This is what you make when you’re tired? Wow, lucky family!! I would devour this. Artichoke hearts are perfect in here.
Hmm, this doesn’t look like my dinners when I’m tired! I love the combination of ingredients, especially the artichokes. You’ve got a little bit of everything I love!
Wow! This is sooo up my alley! All of my favorites in one! Great recipe!
This looks really amazing, a very nice and light meal.
oh wow Pam – this looks delcious!! i can’t wait to try it!
Could you combine any more of my favorite things into one dish! This is fabulous!
Thanks for your nice comments, I think you are really talented too!
mmmm i love love love tortellini. it is something that nick and i make every fall. hundreds of tortellini to get us through the winter… we’re like squirrels! the sauce sounds lovely!
when i don’t feel like cooking, i have cereal. 🙂 kudos to you–this is an amazing dish, whether the cook is tired or not. 🙂
This artichokes hearts kiilling me I love them and this look wonderful!!! xxGloria
Pictures with Trader Joes on it make me sad…because…I miss it so so much! I was quite a sucker for TJs when I was in California 🙂