Name: Chicken, Artichoke and Sun-Dried Tomato Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 tablespoons olive oil, divided; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 lb boneless, skinless chicken breasts, cut into 1 inch chunks; ½ cup chicken stock; ½ cup dry white wine; 1 14 oz can artichoke hearts, drained and quartered; ½ cup sun-dried tomatoes; 1 teaspoon fresh thyme; ½ teaspoon Italian seasoning; Salt and pepper, to taste; 12 oz thin spaghetti pasta; 6 oz crumbled goat cheese

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If you have ever dreamed of a pasta dish that perfectly blends savory chicken, tangy artichokes, and the rich zing of sun-dried tomatoes, then you are in for a treat with this Chicken, Artichoke and Sun-Dried Tomato Pasta Recipe. This vibrant Italian-inspired meal takes just about 30 minutes from start to finish, yet it delivers layers of flavor and textures that will have you coming back for seconds. It’s a wonderful way to elevate weeknight dinners or impress guests without spending hours in the kitchen. Trust me, once you try this combination, it will become a beloved classic in your rotation.

Ingredients You’ll Need

A white bowl filled with long, yellow spaghetti noodles mixed with large pieces of cooked chicken that have a light brown, slightly charred outside. Scattered on top are small white chunks of cheese and dark red sun-dried tomatoes. Bright green fresh herbs add color on top and around the bowl. A silver fork lifts a twirl of spaghetti above the bowl. The bowl sits on a white marbled surface with a blurred background showing red tomatoes and a glass filled with a yellow drink. photo taken with an iphone --ar 4:5 --v 7

Nothing complicated here! Each ingredient in this recipe plays a crucial role in building the perfect harmony of taste, texture, and color, from the tender chicken to the tangy sun-dried tomatoes and creamy goat cheese.

4 tablespoons olive oil, divided: Used for sautéing and finishing, brings richness and silky mouthfeel.
1 medium yellow onion, diced: Adds natural sweetness and a flavorful base.
3 cloves garlic, minced: Provides aromatic depth and a subtle kick.
1 lb boneless, skinless chicken breasts, cut into 1 inch chunks: The hearty protein star of the dish.
½ cup chicken stock: Adds savory moisture and flavorful body to the sauce.
½ cup dry white wine: Gives a delicate acidity and complexity to balance richness.
1 14 oz can artichoke hearts, drained and quartered: Offers a tender, slightly tangy bite that brightens the dish.
½ cup sun-dried tomatoes: Intensifies the tomato flavor with concentrated sweetness and chew.
1 teaspoon fresh thyme: Adds earthiness and a subtle herbal aroma.
½ teaspoon Italian seasoning: A classic blend that ties the flavors together perfectly.
Salt and pepper, to taste: Essential seasonings to enhance every ingredient.
12 oz thin spaghetti pasta: Provides the tender, al dente foundation that soaks up the sauce.
6 oz crumbled goat cheese: Adds creamy tang and a delightful finish that elevates the entire dish.

How to Make Chicken, Artichoke and Sun-Dried Tomato Pasta Recipe

Step 1: Sauté Aromatics

Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the diced yellow onion and cook for about 4 to 5 minutes until it turns translucent and sweet. Add the minced garlic and let it cook just about 30 seconds until fragrant, careful not to burn it. This flavorful base sets the stage for the rest of the dish.

Step 2: Brown the Chicken

Next, add the chicken chunks to the skillet and sauté until the outside is no longer pink, just searing them to lock in juices. Don’t worry that the chicken is not fully cooked yet; it will finish cooking later in the simmering sauce. This initial step ensures your chicken pieces are tender and juicy.

Step 3: Prepare the Pasta Water

While you finish the chicken, set a large stockpot filled with water over high heat. Bring it to a boil to cook your pasta al dente, which will take about the same time the rest of the sauce simmers. This multitasking keeps your timing perfect without rushing.

Step 4: Simmer the Sauce

Pour in the chicken stock and dry white wine, allowing the skillet’s contents to deglaze and lift any flavorful bits stuck to the pan. Stir in the artichoke hearts, sun-dried tomatoes, fresh thyme, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer, then cover and cook until the chicken is cooked through, roughly 8 minutes. This step melds all your ingredients into a luscious, liquid gold sauce.

Step 5: Cook and Toss the Pasta

Add a tablespoon of salt to the boiling water and cook the thin spaghetti according to the package instructions until it’s perfectly al dente. Drain the pasta well and toss it with the remaining 2 tablespoons of olive oil to prevent sticking and add a subtle richness.

Step 6: Combine and Serve

Transfer the pasta to large serving bowls or individual plates. Generously spoon the savory chicken and artichoke-tomato sauce over top, then sprinkle with crumbled goat cheese. Serve immediately while warm, allowing the cheese to melt slightly and mingle with the sauce—a divine final touch you won’t want to miss.

How to Serve Chicken, Artichoke and Sun-Dried Tomato Pasta Recipe

The image shows a white shallow bowl filled with twisted yellow spaghetti noodles as the main layer. Scattered on top are light golden-brown chunks of cooked chicken and slightly charred pale artichoke hearts. There are dark red sun-dried tomato pieces layered around, along with small white crumbles of cheese sprinkled throughout. Fresh small green leaves add a touch of color on the surface. Two vintage silver forks rest inside the bowl, one twirling a small nest of spaghetti with a piece of sun-dried tomato on top. The bowl is set on a dark wooden board, with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or extra thyme leaves bring a vibrant pop of green that contrasts beautifully with the dish’s rich colors. A drizzle of good quality olive oil or a pinch of cracked black pepper on top adds the final flourish that makes every bite feel special.

Side Dishes

Pair this pasta recipe with a crisp green salad dressed lightly with lemon vinaigrette to balance the hearty flavors. Garlic bread or a rustic Italian loaf also complement the creamy sauce perfectly, offering a delightful textural contrast.

Creative Ways to Present

For a stunning presentation, serve the pasta layered in shallow bowls with pieces of chicken and artichokes artfully arranged on top. Scatter extra sun-dried tomatoes and goat cheese for color, or even serve family-style in a large ceramic dish, encouraging everyone to dig in and enjoy the communal joy of sharing a delicious meal.

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken, artichoke and sun-dried tomato pasta in an airtight container and refrigerate within two hours of cooking. It should keep well for up to 3 days, making it a perfect next-day meal that tastes just as satisfying.

Freezing

This dish can be frozen, but the texture of the pasta might change slightly. If you plan to freeze it, separate the sauce and the pasta in different containers to maintain quality. Store in the freezer for up to 2 months for best results.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave. Add a splash of chicken stock or water to loosen the sauce and keep the pasta moist. Stir frequently to prevent sticking and ensure even heating.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While thin spaghetti works beautifully here, feel free to swap in penne, fusilli, or even fettuccine depending on your preference and what you have on hand. Just adjust the cooking time accordingly.

Are sun-dried tomatoes available fresh or only dried?

Sun-dried tomatoes typically come dried or packed in oil. For this recipe, oil-packed tomatoes are ideal as they rehydrate nicely and add extra flavor, but dried ones work too if soaked briefly in warm water.

Can I substitute goat cheese for another cheese?

Definitely. Feta or ricotta salata offer a similar tangy profile, while Parmesan adds a nutty sharpness. Choose based on your preference or dietary needs.

Is white wine necessary for the sauce?

White wine adds brightness and depth, but if you prefer not to use alcohol, substitute with extra chicken stock and a splash of white grape juice or lemon juice for acidity.

Can this recipe be made gluten-free?

Yes! Just swap out the regular spaghetti for your favorite gluten-free pasta. The sauce and other ingredients are naturally gluten-free.

Final Thoughts

This Chicken, Artichoke and Sun-Dried Tomato Pasta Recipe is truly a gem that can brighten any mealtime. It’s quick, easy, and brimming with flavors you’ll want to savor again and again. So go ahead, gather your ingredients, and make this delightful dish a new favorite in your kitchen — you won’t regret it!