Back to Chicken Artichoke Pasta

Print Options


Card Sizes

Chicken Artichoke Pasta Recipe

Chicken Artichoke Pasta Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Chicken Artichoke Pasta

Sort By :
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."

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!"

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."

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."

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."

Reviewed Mar. 9, 2011

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

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."

Reviewed Dec. 19, 2008


Loading Image

Wine Pairings

Medium-Bodied Red Wine

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