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Chicken Artichoke Pasta with Sundried Tomatoes

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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.

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