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Lisa’s Chicken Artichoke Pasta Recipe

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recipe, main course

There are nights when cooking a meal is a real challenge. Let’s face it. Families have busy schedules!

It’s critically important to make sure our cherished ones eat healthy. Healthy choices improve school performance and make a huge difference in children with health issues like diabetes and attention deficit disorders.

Even though it can quickly become our regular go-to, eating out is typically not a healthy choice. You never know how the restaurant is preparing your food – or exactly what they’re putting in it!

Finding time to cook for our families can sometimes feel like the impossible dream. It’s hard to imagine squeezing meal preparation into an already hectic schedule. 

That’s why you’re going to love this recipe. I quickly threw this together one crazy busy night using my favorite ingredients . . . things like artichokes, salty capers, the unmistakable flavor of sun-dried tomatoes, and fresh Asiago cheese. It’s a simple, quick, and delicious dish your family and friends will love!

Chicken Artichoke Pasta with Sundried Tomatoes

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Serves 4-5
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Main Dish
Misc Serve Hot
The sun-dried tomatoes, asiago cheese, and capers add a smoky, full flavor. Artichoke hearts are a bonus. For those nights when you need something quick without a lot of fuss!


  • 1 tablespoon Olive Oil
  • 1 tablespoon Garlic (Minced)
  • 1lb Boneless Chicken Breasts (cut into bite-sized pieces (I use thinly sliced breasts))
  • 2 tablespoons Italian Seasoning
  • 1 teaspoon Garlic Salt
  • 5oz Angel Hair Pasta (This is about 1/3 of the package)
  • 2 cans Artichoke Hearts (Quartered)
  • 3 tablespoons Capers
  • 3/4 cups Sundried Tomatoes (preferrably julienne cut with Italian herbs)
  • 1 cup Asiago Cheese (grated)
  • 1 jar Pesto (either sun-dried tomato pesto or basil pesto)


Prepare pasta according to directions on package.
Pour olive oil into skillet that's been pre-warmed over medium heat. Add chicken to pan.
Sprinkle chicken with Italian seasoning and garlic salt. Cook stirring occasionally.
When chicken becomes opaque, add minced garlic. Cook until no longer pink in the middle.
Reduce heat to medium low. Add artichoke hearts, capers, and sun-dried tomatoes. Stir occasionally and cook until warm.
Drain pasta and place in large serving bowl. Stir in pesto.
Add chicken mixture and mix together.
Stir in grated asiago cheese.


You might want to add more pesto to this recipe. My preference is the sun-dried tomato pesto, but try them both to see what you like! Place a bowl of additional grated asiago on your table so family and friends can sprinkle more on if they want to.

Chicken, Artichoke, Pasta, Recipe

Serve with a salad and toasty bread. (Mix a bag of lettuce, cherry tomatoes, and croutons together for a speedy salad.)

For the bread, split a loaf of french bread down the middle long-ways and lay it open with the cut side up. Butter generously, then sprinkle with garlic salt and paprika for some color. Grate Asiago or Parmesan cheese on top. Broil until toasty. Cut into pieces.


What’s your favorite pasta recipe. Feel free to include a link. 🙂



  1. vickiem says:

    YUMMM! Definitely going to try it!

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