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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 Penne with Artichokes and Tomatoes Ingredients.
  • CHICKEN BREASTS: Boneless skinless chicken breasts are what I used for this recipe, you can also use boneless skinless chicken thighs. 
  • 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.  

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.

A bowl of chicken penne.

Chicken Penne with Artichokes and Tomatoes

Chicken Penne Pasta with artichokes, tomatoes and red onion is a quick and easy weeknight dinner. It's full of flavor and can be on the table in under 30!
4.3 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 722 kcal



  • 1.5 pounds boneless skinless chicken breasts cut into 1 inch pieces
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 6 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 red onion thinly sliced
  • 14.5 ounces canned artichoke hearts
  • 1/2 cup chardonnay
  • 2 tablespoons lemon juice
  • 1 cup cherry tomatoes halved
  • 3/4 pound dried penne pasta


  • Sprinkle diced chicken with salt and pepper. Toss to coat.
  • Start the water for your pasta.
  • Heat olive oil in a large skillet over medium heat. Add garlic, cook for 1 minute.
  • Stir in chicken, cook for 3-4 minutes or until the chicken starts to brown.
  • Stir in red onion, artichoke hearts, and dried oregano. Cook for 3 minutes or until onion starts to soften.
  • Meanwhile, if you haven't already, begin cooking your pasta. Cook according to package directions.
  • To the chicken pan, add wine to deglaze. Be sure to scrape up the bits that have stuck to the bottom, there is lots of flavor in there. Stir in lemon juice. Reduce heat and let simmer for 5 minutes.
  • Stir in cherry tomatoes, cook 1 minute.
  • Spoon mixture over pasta. Serve hot.


You can use boneless skinless chicken thighs instead of chicken breasts if you prefer. 
Nutrition information for estimation purposes only. 


Calories: 722kcalCarbohydrates: 77gProtein: 63gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 145mgSodium: 760mgPotassium: 1441mgFiber: 8gSugar: 4gVitamin A: 419IUVitamin C: 22mgCalcium: 77mgIron: 3mg
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Keywords: artichoke hearts, cherry tomatoes, chicken, chicken breasts, italian, pasta, penne pasta, white wine

Leave a Comment

Recipe Rating

  • Reply
    October 21, 2022 at 4:10 pm

    3 stars
    Looked for a recipe to use my artichokes and thought I’d try this one. Needs something additional that will give it a pop. Maybe some capers. Or grill the tomatoes to get that extra flavor. Pine nuts would give it some crunch and also some added flavor

    • Reply
      October 22, 2022 at 6:05 pm

      Oh I love the idea of adding capers to this! Thanks for the feedback Amanda!

  • Reply
    Jennette Quinones
    September 10, 2020 at 4:32 pm

    5 stars
    I am most definitely going to try this dish tonight. I have had something similar while I had visited both Gilroy and Monterey California and I just can’t get the taste out of my mouth. I love it that much. To all who read this comment I hope you enjoy this dish as I know I will. Happy eating!

  • Reply
    May 16, 2009 at 12:56 pm

    That i one tasty looking pasta. I like the use of the artichoke hearts.

    • Reply
      May 18, 2009 at 4:54 pm

      Thanks Kevin! If I could add artichoke hearts to every meal I think I would :)

  • Reply
    May 13, 2009 at 7:46 pm

    Thanks Cassie!
    Thanks Marta! I love cherry tomatoes, so I like to add them to as many things as possible. :)

  • Reply
    May 13, 2009 at 12:31 pm

    This looks fantastic! Great call on the cherry tomatoes, that bit of sweetness and juiciness must really add extra oomph to this dish! You’ve become my quick-and-yummy supper idol!

    • Reply
      March 15, 2018 at 8:18 am

      5 stars
      Fire roasted tomatoes were awesome in this dish , I also threw in some caponata it was outstanding !

      • Reply
        March 15, 2018 at 1:45 pm

        Glad you enjoyed it! I am loving those additions!

  • Reply
    May 13, 2009 at 3:41 am

    Looks great.

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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