Chicken Artichoke Pasta Recipe

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This chicken artichoke pasta is a deliciously different option for dinner tonight. It’s hearty, filling, and somehow still light enough to be the perfect meal for a hot summer evening. It’s great to share with friends and family, and leftovers make a fantastic lunch the next day.

Love artichokes? You might also enjoy my recipes for Artichoke Heart Hummus, or Stuffed Artichokes.

An overhead view looking down into a serving bowl of this delicious chicken artichoke pasta. A wooden spoon is in the bowl, ready to serve the pasta.

This delicious dish has a very mild, lemony tang to it which is nicely balanced by the sautéed onions and garlic. It’s a gentle balance of tang and savory flavors that pairs well with the pasta. I didn’t serve this with cheese, but some Parmesan would go really well with this.

It’s a fantastic dish for a warm evening, and you can enjoy it as a main course or a delicious side dish. I served mine with a green salad and some lemonade.

Pro Recipe Tips For Artichoke Pasta

This is a two-pot recipe. Or technically, a pot and a pan. I prefer a cast iron skillet but use what you have. The main thing is to get your pasta cooked separately. The shape of the pasta can be whatever you like best. I love shells in a dish like this but use whatever you like best. Once the pasta is cooked, you’ll rinse it to cool it down quickly and transfer it to a mixing bowl.
Everything else happens in the pan. The main focus here is that you’ll want to sauté in steps to really develop the flavors. Don’t rush it. Add the ingredients to the pan in the time and order indicated in the recipe.
Keep your heat set to medium or even a low-medium so that the oil doesn’t cook out before you’re done. If you keep the heat low enough, the amount of oil called for should be enough. However, if you find that your pan is drying out, you can always add a little more oil to get you through the end of the cooking process. The amount of oil needed may change slightly using a stainless steel or other type of skillet.
You can easily substitute chicken breasts for chicken thighs or even some turkey if you prefer that.
Stir in some fresh, chopped basil at the very end for an extra boost of flavor.

Chicken Artichoke Pasta FAQ’s

What Are Artichoke Hearts?

Artichoke hearts are the edible center of an artichoke. They are soft and tender and often come marinated in jars. They are easily chopped or eaten whole.

Are Artichoke Hearts Healthy For You?

Absolutely! They are a wonderful source of fiber, vitamin C, and potassium.

Is It Okay To Use Canned Artichoke Hearts?

In most cases, yes. But as always, you should read the ingredient list to be sure there are no unwanted ingredients.

What You’ll Need To Make Chicken Artichoke Pasta

Pasta – Use your favorite shape for pasta salads. Whole-grain pasta is best unless you are gluten-free. I used a chickpea-based pasta here that is gluten-free.

Canned artichoke hearts – Drain them and pat them dry a bit if there is a ton of liquid. Basically, just drain them well and use a paper towel for excess.

Chicken thighs – You can also use chicken breasts. Whatever works best for you.

Red onion – In a pinch, a yellow onion will do, but the red onion lends this dish a much sweeter flavor overall.

Garlic cloves – Use the largest cloves you have. You can’t go wrong with garlic in this recipe.

Extra virgin olive oil – Or any light-flavored oil you prefer.

Dried parsley – You can use fresh parsley if you prefer. Flat-leaf parsley would taste best here, but curly parsley will work in a pinch.

Lemon juice – Fresh squeezed tastes best, but bottled juice with no added sugar will work in a pinch.

How To Make Chicken Artichoke Pasta

Cook pasta to package directions. Rinse to cool when done, and transfer to a large mixing bowl.

Add the chopped artichoke hearts to the pasta bowl and set aside.

In a large skillet, warm the oil.

Add the onions and sauté them until they are translucent over medium heat.

Add in the parsley and stir for 1-2 minutes.

Add in the garlic and stir for 1 minute.

Add the chopped chicken and 2 tbsp. of the lemon juice, and cook until done. (about 15 minutes, depending on how big the chunks are). Stir frequently.

When the chicken is cooked through, Transfer everything to the pasta bowl and toss with the last 1 tbsp. of lemon juice.

Season with salt to taste and serve.

Storing Chicken Artichoke Pasta

Store leftovers in an airtight container and keep them in the fridge for up to three days.

A side view looking just over the edge of a white serving bowl showing this artichoke chicken pasta.

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