Chicken Penne with Artichokes and Tomatoes

Chicken Penne with Artichokes and Tomatoes is a quick, easy and flavorful weeknight dinner. And  it can be on your table in 30 minutes or under! 

When it comes to quick weeknight dinners pastas that are loaded with meat and veggies are my go to. The kids love them. The husband loves them and I love them. They can be heavy and comforting like Baked Ravioli ,  Creamy Mushroom And Sausage Pasta, and Creamy Cajun Chicken Pasta. Or they can be light yet hearty like Sausage, Arugula and Spinach Pasta or this Chicken Penne with Artichokes and Tomatoes. 

Pastas like this recipe are always so easy to throw together and if you time it right, they can be done in about the time it takes to boil and cook the pasta. 

Let’s talk about what ingredients you’ll need to make it: 

Ingredients for Chicken Penne with Artichokes and Tomatoes: 

• CHICKEN BREASTS: Boneless skinless chicken breasts are what I used for this recipe, you can also use boneless skinless chicken thighs. 
• SALT AND PEPPER
• OLIVE OIL: Will help brown the chicken while it’s cooking. 
• GARLIC: Fresh minced garlic is my choice. I find that it has a better flavor than the pre-minced stuff in jars. 
• OREGANO: I use dried oregano because it’s more readily available. If you use fresh oregano you’ll need about 1 tablespoon. 
• RED ONION: This adds color and a subtle onion flavor to the dish. 
• QUARTERED ARTICHOKE HEARTS: Use the artichoke hearts that are packed in water, instead of the marinated artichoke hearts. 
• WHITE WINE: I used Chardonnay. Use your favorite! If you prefer to leave alcohol out, you can use chicken broth. 
• LEMON JUICE: Freshly squeezed is best. It adds a bit of brightness and acidity to the pasta. 
• CHERRY TOMATOES: You can also use grape tomatoes or a mixture of small tomatoes. 
• PENNE PASTA: This dish works best with short pastas like penne. You could also use elbows or shells. 

Step by Step Photos and Instructions: 

Like I mentioned above, you can have this pasta on your dinner table in a flash. Follow along with these step by step photos and instructions detailing how easy it is to make.  

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STEP #1: Start the water for your pasta and season the chicken with salt and pepper. 

STEP #2: Heat olive oil in a large pan over medium heat and then add the garlic. Cook just until the garlic is fragrant about 1 minute. Then add the chicken. Cook for 3 – 4 minutes or until it is browned. 

STEP #3: Add in red onion,  artichoke hearts and oregano. Cook for about 4 minutes or until the onion starts to soften and the chicken is cooked through. 

STEP #4: By now you should begin cooking your pasta according to package directions. 

STEP #5: Add the wine to the pan with the chicken and vegetables. This will cause a lot of steam as it deglazes the pan. Be sure to scrape up the brown bits on the bottom, that is where all the flavor is! Add in the lemon juice at this time too. Reduce heat and let it simmer 5 minutes. 

STEP #6: Stir in cherry tomatoes and cook about one minute. They will start to soften but should still hold their shape. Add in pasta and stir to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese if desired.  

Storage and Leftovers: 

This pasta reheats very well! We had it for dinner one night and then lunch the next couple of days. Just a quick 1 minute reheat in the microwave and you’re good to go. 

Serve this with a green salad and my easiest garlic bread recipe and it will have a permanent spot in your dinner rotation!

Note: This recipe was originally published in 2009. It was updated with a modified recipe, photos and nutrition informtation in 2022.