Chicken Artichoke Pasta Salad Recipe

Name: Chicken Artichoke Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 pounds Bow Tie Pasta; 1/2 cups Sun Dried Tomatoes; 2 whole Boneless, Skinless, Chicken Breasts, Butterflied; 2 Tablespoons Olive Oil, For Cooking The Chicken; 7 ounces, weight Canned Artichoke Hearts, Drained And Quartered; 1/4 cups Sliced Green Olives; 1/4 cups Minced Fresh Parsley; 2 cups Baby Salad Greens; 2 Tablespoons Red Wine Vinegar; 3 Tablespoons Extra Virgin Olive Oil; 2 teaspoons Fresh Lemon Juice; 1 clove Garlic, Finely Minced; 1 teaspoon Dried Oregano; 1/4 teaspoons Kosher Salt; 1/4 teaspoons Black Pepper

Servings: persons

1/3 pounds Bow Tie Pasta
1/2 cups Sun Dried Tomatoes
2 whole Boneless, Skinless, Chicken Breasts, Butterflied
2 Tablespoons Olive Oil, For Cooking The Chicken
7 ounces, weight Canned Artichoke Hearts, Drained And Quartered
1/4 cups Sliced Green Olives
1/4 cups Minced Fresh Parsley
2 cups Baby Salad Greens
2 Tablespoons Red Wine Vinegar
3 Tablespoons Extra Virgin Olive Oil
2 teaspoons Fresh Lemon Juice
1 clove Garlic, Finely Minced
1 teaspoon Dried Oregano
1/4 teaspoons Kosher Salt
1/4 teaspoons Black Pepper

1
Cook the pasta in boiling, salted water with a little olive oil for about 11 minutes (according to package instructions for al dente). Drain and cool the pasta. Set aside.
2
In a small bowl, soak the sun-dried tomatoes, covered in boiling water for about 10 minutes. Then drain the water off and finely chop the tomatoes. Set aside.
3
Heat a heavy skillet over medium-high heat until hot. Coat the skillet with olive oil and brown the chicken for about 4 minutes on each side. Cool, and then slice the chicken thinly. Set aside.
4
Combine the ingredients for the dressing - red wine vinegar, olive oil, lemon juice, garlic, oregano, salt and pepper with a small whisk in a bowl or glass. Taste your dressing and add more salt and pepper if needed.
5
Now, combine your pasta, chicken, artichokes, olives, tomatoes, parsley and baby greens in a large salad bowl. Stir the dressing once more, pour over the salad, and gently toss to coat.
6
About 6 servings.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 pounds Bow Tie Pasta, 1/2 cups Sun Dried Tomatoes, 2 whole Boneless, Skinless, Chicken Breasts, Butterflied, 2 Tablespoons Olive Oil, For Cooking The Chicken, and more.

Yes, Chicken Artichoke Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Artichoke Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions