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Chicken Artichoke Pasta

 Chicken Artichoke Pasta
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Stir in the artichokes, tomatoes and olives; heat through. Drain
  • pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1-2/3 cups) equals 442 calories, 17 g fat (3 g saturated fat), 63 mg cholesterol, 520 mg sodium,

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Chicken Artichoke Pasta (continued)

Nutritional Facts: 42 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.