Creamy Lemon Chicken and Artichoke Pasta

Cook the fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water, then set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the drained and quartered artichoke hearts.

Pour in the 1/2 cup of chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low.

Stir in the 1/2 cup of heavy cream and 2 tablespoons of fresh lemon juice. Let the sauce gently simmer for 2-3 minutes, allowing it to thicken slightly.

Add the cooked fettuccine and 1/4 cup of grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with additional grated Parmesan cheese if desired.