Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes

"A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!"
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Ready In:
4-6 1 1/2 cup servings




  • Season the cut-up chicken pieces with the salt and pepper.
  • Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
  • Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
  • Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
  • Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
  • Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
  • Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
  • Add the chicken broth and carefully stir the mixture.
  • Add the cooked pasta to the chicken and toss carefully.
  • Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

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  1. Absolutely delicious !


I'm a 31 yo SAHM, originally from Toronto but now I reside in North Eastern PA raising my 2 beautiful babies (Kaden and Iliana). I love to cook all types of food (although I'm not a baker) and I'm even happier watching those I love appreciate the fruits of my efforts. I'm really enjoying this site and learning from all the great cooks out there! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
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