Chicken Artichoke Pasta Recipe
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Chicken Artichoke Pasta Recipe

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4.5 9 20
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Here’s a main course my whole family likes, including the kids! Similar to a restaurant favorite, it uses canned artichokes and olives and a jar of sun-dried tomatoes. It’s so simple, I often leave the ingredients on the counter for my husband to fix. –Beth Washington, Ayer, Massachusetts
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 8 ounces uncooked bow tie pasta
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 to 2 tablespoons minced garlic
  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Shredded Parmesan cheese

Nutritional Facts

1-2/3 cups: 442 calories, 17g fat (3g saturated fat), 63mg cholesterol, 520mg sodium, 42g carbohydrate (2g sugars, 4g fiber), 32g protein.


  1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; cook 1 minute longer.
  2. Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 6 servings.
Originally published as Chicken Artichoke Pasta in Quick Cooking January/February 2006, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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[email protected] User ID: 1202636 261732
Reviewed Feb. 23, 2017

"Yum! I used green olives in this dish and loved it."

[email protected] User ID: 6993142 84067
Reviewed Oct. 10, 2014

"This is one of the family's all-time favorite Taste of Home recipes!! My 2 sons love to see this one coming! Wonderful collection of Mediterranean flavors. I do drain off quite a bit of the sun-dried tomato oil so it's not overpowering to the dish as a whole."

momcclanahan User ID: 1770230 134201
Reviewed Apr. 4, 2012

"I make something similar with spicy turkey sausage instead of chicken. When I made it with chicken, I thought it needed more "zing" so I added 3 garlic cloves instead of the minced garlic and about 1/4 tsp red pepper flakes. Yum!"

OhBarbi User ID: 5434643 133796
Reviewed Apr. 3, 2012

"This makes a gigantic amount of food. Hope you have a huge skillet. The sun-dried tomatoes are so overpowering, I could not taste the garlic. I also added some chopped red onion but could not taste that either."

mjounan User ID: 5799644 151517
Reviewed Apr. 2, 2012

"I make something quite similar, but I use a 15 oz. can of diced tomatoes with Italian seasonings and add some pepperoni."

katlaydee3 User ID: 3741999 159806
Reviewed Apr. 21, 2011

"This was OK but not great. I really didn't like the flavor. Maybe it would be better with about 1/2 the tomatoes."

Netski628 User ID: 5389550 84044
Reviewed Mar. 9, 2011

"I am so amazed how few ingredients could be this tasty...Definitely a home run"

cheeriogirl User ID: 2355136 65615
Reviewed Jul. 16, 2010

"It doesn't seem like enough pasta, but trust me, it is! It's also great with whole wheat pasta. I also added a bit more cheese. Great recipe."

Cahira User ID: 1835249 65586
Reviewed Dec. 19, 2008


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