Lemon artichoke pasta with lemon grilled chicken

1/4 cup minced onion
2 cloves garlic
1 tablespoon olive oil
1/2 cup white wine
1/2 cup heavy cream
1/2 cup milk
1 teaspoon corn starch
1 can artichoke hearts
Parmesan cheese
1 large grilled chicken breast, butterflied
1 tablespoon lemon zest
Juice of lemon
1 1/2 lb. Spaghetti


Sauté onion and garlic in olive oil until translucent. Add wine reduce for 3 min. Add cream, corn starch, and milk and reduce for 5 more minutes. Add artichoke hearts, cheese to taste, and salt and pepper. Squirt juice from 1/4 of lemon over chicken breast. Slice chicken breast thinly. Toss spaghetti, 1/4 cup pasta water, chicken, lemon zest, and remaining lemon juice together. heat through and serve with more parmesan cheese.