I’ve noticed a pattern in my kitchen: I often turn my favorite chicken dishes into pasta. After the success of my Chicken Marsala and its creamy pasta offshoot, I wanted to create a pasta inspired by my beloved Chicken Piccata.
What resulted is a rich, bright Creamy Lemon Chicken Pasta—an easy, comforting dish that balances tangy lemon, savory chicken, tender pasta, and a luxurious, cheesy sauce. It’s simple enough for a weeknight yet flavorful enough to impress guests.
Below I walk through the process with photos and tips. The Instant Pot makes this one particularly convenient: the pasta cooks right in the pot with the chicken and lemon broth, then finishes with cream, Parmesan, artichokes and capers for bold flavor and texture.
Here’s how I made it:
Start with a shallot: peel and dice it finely. A single large shallot or two small ones will add a subtle sweetness that complements the lemon.
Dice the shallot evenly so it cooks quickly and releases its flavor into the butter.
Grab fresh lemons for juice—freshly squeezed lemon brightens the whole dish in a way bottled juice can’t match.
Juice two lemons and set the juice aside; you’ll add it to the broth so the pasta absorbs that bright flavor as it cooks.
Drain a can of artichoke hearts. Ripping them into pieces before adding makes them blend into the sauce; you can also add them after cooking for more texture.
After draining, give the artichoke hearts a rough chop so they integrate nicely with the pasta and chicken.
Trim and cut chicken breasts into bite-sized chunks—these will cook quickly in the pot and soak up the lemony broth.
Uniform pieces ensure even cooking and a pleasant texture in every bite.
Set your Instant Pot to Sauté and melt butter. The butter builds the base flavor and helps the shallots soften quickly.
Once the butter is bubbling, add the diced shallots and cook a few minutes until fragrant and translucent.
Stir the shallots so they’re coated in butter and begin to soften without browning.
After a couple minutes, add the chicken and minced garlic. Sauté until the chicken loses its raw pink, about two minutes—you’re not fully cooking it yet.
Stir to combine the flavors so the garlic and shallot coat the chicken pieces evenly.
Pour in chicken broth (and garlic broth if you use it) and the lemon juice. Stir well so the acid is evenly distributed.
If you prefer very soft artichokes, add them now so they soften during pressure cooking. For firmer texture, stir them in after pressure cooking.
Stir everything together so the chicken, broth and lemon are well combined before adding the pasta.
Use mezze penne if possible; its shape holds sauce and cooks well in the Instant Pot. Layer the pasta on top of the liquid—do not stir. Press it down so most of it is submerged.
Secure the lid and pressure cook on high. When the cook time is finished, quick release, then open and stir—notice how the pasta has absorbed much of the liquid.
At this point the pot will look thick but still saucy—the pasta holds the broth and the sauce finishes on the stove top.
Stir in heavy cream or half-and-half and a generous cup of grated Parmesan. These enrich and thicken the sauce into a silky coating for the pasta.
If you reserved a can of artichokes to add later, stir them in now so they remain plump and slightly firm.
Finish with capers for a briny pop—add them into the pot or use them as a garnish at the table for anyone who prefers to skip them.
Give everything a final stir to meld the cream, cheese and lemon into a cohesive sauce. Taste and adjust seasoning if needed.
Spoon into bowls, top with extra Parmesan and capers if you like, and enjoy. The result is a lush, tangy pasta with tender chicken and the pleasant bite of artichokes and capers.
This is one of my favorite pasta dishes—bright, creamy, and satisfying. It pairs beautifully with a simple salad or steamed greens.
Tip: For a vegetarian version, omit the chicken and use all garlic or vegetable broth. For more pronounced artichokes, add them after pressure cooking so they keep more texture.
Below you’ll find the full ingredient list and step-by-step instructions in the recipe card.
Instant Pot Creamy Lemon Chicken Pasta
Since I’m a lemon and pasta lover, I felt it only fitting for the two to have a love affair with each other.
5 minutes
10 minutes
15 minutes
Ingredients
- 4 tbsp (1/2 stick) of salted butter
- 1 large (or 2 small) shallot(s), diced
- 1.5 lbs of chicken breast, diced into chunks
- 1 tbsp of crushed garlic
- 2 cups of chicken broth
- 2 cups of garlic broth (or use 4 cups chicken broth total)
- Juice of 2 fresh lemons
- 1 lb (1 box) of mezze penne
- 1/3 cup of heavy cream or half & half
- 1 cup of grated Parmesan cheese, plus more for topping if desired
- 14 oz can of artichoke hearts, drained and ripped up
- 1/4 cup of capers, drained
Instructions
- Add the butter to the Instant Pot. Hit “Sauté” and set to “More” or “High” until the butter melts and bubbles.
- Add the shallots and cook 2 minutes, then add the chicken and garlic and cook another 2 minutes until the chicken is lightly pinkish-white (not fully cooked). Note: add artichokes now for softer hearts or later for more texture.
- Add the broth and lemon juice and stir together well.
- Pour in the pasta, laying it on top of the broth. Gently press it down so it’s submerged but do not stir it into the broth.
- Secure the lid and pressure cook on High for 6 minutes. Quick release when done and stir everything together.
- Stir in the heavy cream, Parmesan, artichoke hearts (if added after cooking) and capers until combined.
- Serve garnished with extra Parmesan and capers if desired.
- Enjoy!
Jeffrey’s Tips
If you want a vegetarian meal, use only garlic or vegetable broth and omit the chicken. For firmer artichokes, add them after pressure cooking when you finish the sauce.