This easy and delicious Italian chicken 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! Most pantries always have some pasta on the shelf, and chicken breasts are a staple in the freezer. Using mostly pantry staples, this Italian Chicken Pasta with Artichokes comes together in just under 20 minutes! So you can focus on more important things.
Want another easy pasta dish? Try my Lemon Pasta with Chicken and Broccoli!
Ingredients
- Pasta: I like to use whole wheat pasta when available for the higher fiber, but use any you have! I like penne or bowties usually.
- Chicken breasts: A good lean protein that is both easily accessible and affordable.
- White wine: I like to use wine to deglaze the pan as it adds a nice acid to the sauce, but you could use chicken broth as well!
- Artichoke hearts: A jar of artichoke hearts is a great way to add a punch of flavor to lots of dishes, and it’s a low-sodium, fat-free food that is packed full of lots of vitamins.
- Sun-dried tomatoes: Packed with nutrients and antioxidants, sun-dried tomatoes have an acidic, sharp flavor usually accompanied by herbs and spices.
- Garlic: Nutty, aromatic, and a bold flavor that’s essential for Italian pastas.
- Olive oil: Heart healthy and mild in flavor, it helps to cook the chicken and get it evenly browned.
- Parmesan cheese: Salty, nutty, and somewhat sharp flavor that finishes off the dish perfectly.
- Basil: Somewhat peppery and sweet, I like to use fresh basil to season this pasta dish.
How to Make Italian Chicken Pasta with Artichokes
Start by mincing your sun-dried tomatoes and basil.
Then cut your chicken breasts into cubes and season with some salt and pepper.
Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions before draining and setting aside, reserving about a cup of the water.
While the pasta is cooking, heat some olive oil over medium-high heat and add the chicken. Cook until browned evenly.
Remove the chicken and use the white wine or chicken broth to deglaze the pan, using a wooden spoon to scrape up any bits stuck on the bottom.
Then add in the sun-dried tomatoes.
And using a microplane, add the garlic. Coo for about 30 seconds.
Then add in the artichoke hearts.
And the reserved chicken. Season with some salt and pepper to taste.
Add the cooked and drained pasta, along with a table spoon of olive oil. If the dish seems a bit dry, add some reserved pasta water.
Finish the dish off with the parmesan cheese and fresh basil, and stir until its all evenly incorporated.
Serve and enjoy your Italian Chicken Pasta with Artichokes!
Frequently Asked Questions:
What is the most popular Italian pasta?
How many types of pasta are there in Italy?
How do you store leftover Italian pasta?
More One Pan Recipes
- One Pan Roasted Chicken and Broccoli
- Sheet Pan Greek Chicken and Vegetables
- One Pan Italian Sausage Pasta
- Sheet Pan Chicken Fajitas
- Sausage Pesto Pasta with Caramelized Onions and Peas
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Dinner will be on the table before you know it and the whole family will be satisfied with my Italian Chicken Pasta with Artichokes.
Your fork is waiting.
Have you tried my
Italian Chicken Pasta with Artichokes?
Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.
We love hearing from you! This helps us continue to provide free, high-quality recipes.
Italian Chicken Pasta with Artichokes
Ingredients
- 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)
Instructions
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.
Leave a Reply