Artichoke Chicken Pasta Recipe
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This artichoke chicken pasta is a deliciously different option for dinner tonight. Artichoke hearts are something I personally love. Mini Chef doesn’t care for them, but for me, they are a delicious treat that I enjoy as often as I can.

You might also enjoy my recipes for Artichoke Heart Hummus, or Stuffed Artichokes.
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.
Recipe Notes
- 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.

What You’ll Need To Make Artichoke Chicken 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 Artichoke Chicken 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 minutes.
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 Artichoke Chicken Pasta
Store leftovers in an airtight container and keep in the fridge for up to three days.

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Artichoke Chicken Pasta
Equipment
- Large Skillet
Ingredients
- ½ lb. pasta (cooked to package directions)
- 8.5 oz. can artichoke hearts (chopped)
- 1 lb. chicken thighs (cut into bite-size chunks)
- 1 medium red onion (chopped)
- 3 medium garlic cloves
- 1 tbsp. oil
- 1 tbsp. dried parsley
- 3 tbsp. lemon juice (divided)
Instructions
- 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 minutes.
- 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.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted on 4/19/2020.