Italian chicken pasta with artichokes

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Pasta night is the best night in our house, not just for the kids (who are pasta fans) but for this busy working mom who is dealing with a quick and easy dinner during the week!

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 from a healthy pasta dinner. Packed with 7g of protein per serving, the whole grains in pasta will keep you satisfied longer by avoiding the typical post-pasta sugar crash.

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

To further enhance the flavor, I add fresh garlic, chopped sun-dried tomatoes, and quartered artichokes to the mix.

Before serving, I mix the chicken paste with freshly grated Parmesan cheese and fresh basil. There is nothing easier or more delicious than that, is there?

Your fork is waiting.

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Italian chicken pasta with artichokes

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

Preparation time: 10 minutes Cook time 10 minutes Total time 20 minutes

Servings4 Calories 555kcal


  • 8 ounces whole wheat pasta (any shortcut like fusilli, penne, bow ties, etc.)
  • 1 pound chicken breasts (boneless, skinless cut into large pieces)
  • 1/2 cup dry white wine or chicken broth
  • 13.75 ounces quarts artichoke (drained)
  • 16 pieces of sun-dried tomatoes (chopped)
  • 2 garlic cloves (minced)
  • 2 tablespoons olive oil (divided)
  • 1/4 cup parmesan cheese (grated)
  • salt and pepper to taste)
  • 1/4 cup fresh basil (chopped)


  • Cook whole wheat pasta according to package directions, reserving 1 cup of the starchy cooking liquid for later.
  • Heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of olive oil.
  • Sprinkle the chicken cubes with salt and pepper and add them to the hot skillet. Sauté chicken until golden brown, about 5-7 minutes, then remove from pan with slotted spoon; set aside.
  • Add the white wine to the hot skillet to deglaze, using a wooden spoon to scrape up all the golden pieces. Add garlic to skillet and heat until fragrant, about 30 seconds, before stirring artichoke hearts, sun-dried tomatoes, and reserved chicken cubes.
  • Mix the cooked pasta in the pot together with the remaining 1 tablespoon of olive oil and Parmesan cheese. If the pasta looks a bit dry, add a little of the reserved starchy cooking liquid. Season with salt and pepper to taste before stirring the basil before serving. Serve warm.


Calories: 555kcal | Carbohydrates: 49g | Protein: 35 g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 619mg | Potassium: 625 mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1190 IU | Vitamin C: 26.6mg | Calcium: 130mg | Iron: 3.5mg

Want more delicious and healthy dinner ideas? Head over to my Pinterest board!


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