Italian Chicken Pasta with Artichokes

This easy and delicious Italian pasta recipe is filled with large chunks of chicken, tender artichoke hearts and sun-dried tomatoes.

Pasta night is the best night in our house, not just for the kiddos (who are pasta-fanatics) but for this busy working mama who is all about a quick and easy weeknight dinner!

We always have a bag or three of DeLallo organic whole wheat pasta on hand which means I’m never more than 15-20 minutes away from a healthy pasta dinner. Packed with 7g of protein per serving, the whole grains in the pasta will keep you satisfied for longer avoiding the typical post-pasta sugar crash.

We happened to have fusilli on hand but any short cut pasta will work such as penne or bowties.

To dial up the flavor even further, I add fresh garlic, minced sun-dried tomatoes and quartered artichokes to the mix. 

Before serving, I toss the chicken pasta with freshly grated Parmesan cheese and fresh basil. It doesn’t get any easier or more delicious than that, am I right?

Your fork is waiting.

Italian Chicken Pasta with Artichokes

Course: Entree

Cuisine: Italian

Keyword: chicken pasta, pasta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 555kcal

Author: Liz Della Croce

This easy and delicious Italian pasta recipe is filled with large chunks of chicken, tender artichoke hearts and sun-dried tomatoes.

Print Recipe

Ingredients

• 8 ounces DeLallo Whole Wheat Organic Pasta any short cut such as fusilli, penne, bow-ties, etc.
• 1 pound chicken breasts boneless, skinless cut in large chunks
• 1/2 cup dry white wine or chicken broth
• 13.75 ounces DeLallo Artichoke Quarters drained
• 16 pieces DeLallo Sun-Dried Tomatoes minced
• 2 cloves garlic minced
• 2 tablespoons olive oil divided
• 1/4 cup DeLallo Parmesan Cheese grated
• salt and pepper to taste
• 1/4 cup fresh basil minced

Instructions

• Cook DeLallo Whole Wheat Organic Pasta according to package instructions, reserving 1 cup of the starchy cooking liquid for later.
• Heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of the olive oil. Sprinkle chicken cubes with salt and pepper and add to the hot pan. Saute chicken until browned, about 5-7 minutes, then remove from pan using a slotted spoon; set aside. 
• Add the white wine to the hot pan to deglaze, using a wooden spoon to scrape up all the browned bits. Add the garlic to the pan and heat until fragrant, about 30 seconds, before stirring in the artichoke hearts, sun-dried tomatoes and reserved chicken cubes. 
• Stir the cooked pasta into the pot along with the remaining 1 tablespoon olive oil and parmesan cheese. If the pasta seems a bit dry, add in a little of the reserved starchy cooking liquid. Season with salt and pepper to taste before stirring in the basil before serving. Serve warm.

Nutrition Information:

Calories: 555kcal | Carbohydrates: 49g | Protein: 35g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 619mg | Potassium: 625mg | Fiber: 2g | Sugar: 1g | Vitamin A: 23.8% | Vitamin C: 32.3% | Calcium: 13% | Iron: 19.3%

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Photography by Alejandro Photography // Recipe by The Lemon Bowl

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