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Italian Chicken Pasta with Artichokes

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

Chicken and Artichoke Pasta

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!

Liz Making Delallo Pasta

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.

Italian Chicken Pasta with Artichokes

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

Liz Slicing Sun Dried Tomatoes

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.

Chicken and Artichoke Pasta

Italian Chicken Pasta with Artichokes

4.62 stars average
This easy and delicious Italian pasta recipe is filled with large chunks of chicken, tender artichoke hearts and sun-dried tomatoes.
PREP: 10 mins
COOK: 10 mins
TOTAL: 20 mins
Servings: 4


  • 8 ounces whole wheat pasta (any short cut such as fusilli, penne, bow-ties, etc.)
  • 1 pound chicken breasts (boneless, skinless cut in large chunks)
  • ½ cup dry white wine or chicken broth
  • 13.75 ounces artichoke quarters (drained )
  • 16 pieces Sun-Dried Tomatoes (minced)
  • 2 cloves garlic (minced)
  • 2 tablespoons extra virgin olive oil (divided )
  • ¼ cup Parmesan Cheese (grated)
  • salt and pepper (to taste)
  • ¼ cup fresh basil (minced)


  • Cook whole wheat 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.


Serving: 1.5cupsCalories: 555kcalCarbohydrates: 49gProtein: 35gFat: 21gSaturated Fat: 3gCholesterol: 76mgSodium: 619mgPotassium: 625mgFiber: 2gSugar: 1gVitamin A: 1190IUVitamin C: 26.6mgCalcium: 130mgIron: 3.5mg

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


  1. Is there a reason you don’t list the serving size? It’s hard to know how much per serving if you don’t finish the entire dish in one sitting, especially as there’s an option to increase the number of servings for the recipe.

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