This Sun-Dried Tomato and Artichoke pasta can be ready in just 20 minutes! Enjoy the flavors of tangy sun-dried tomatoes with mellow artichoke hearts in a creamy Alfredo sauce.
This is a lovely dish using farfalle pasta (otherwise known as “bow tie” pasta). I love bow tie pasta. It’s so fun and festive. It also uses sun-dried tomatoes. If you’ve never used these before, you can find them in jars, often by the by the pasta sauce. I don’t usually use all of them in this dish. That way, I can use some for my Artichoke and Sun-dried Tomato Pita Pizza. (Say THAT five times fast! It’s actually kind of fun.)
You’ll also use some artichoke hearts. It’s up to you whether or not you want to use marinated hearts, or just get ones that have been packed in water.
Now you can keep this dish vegetarian if you like, but I also like to add some cooked chicken. I just bake a chicken breast in the oven and then cut it into cubes. But if you want things to be SUPER easy, you can also use canned chicken. Never tried canned chicken? It’s actually pretty good. I get mine from Costco. It’s near the canned tuna.
The last part of this dish is the Alfredo sauce. Bottled sauce would work just fine. But I much prefer to make my own. There are actually quite a few different ways to make Alfredo sauce. If you want to make your own, you can just use one of these recipes. Smarter Chicken Alfredo and Peas. Roasted Red Pepper Chicken Alfredo Bake.
Ingredients for Sun-Dried Tomato and Artichoke Pasta
- Any kind of pasta (I like farfalle the best)
- Chicken breast
- Artichoke hearts
- Sun-dried tomatoes
- Alfredo sauce
To make this dish, all you’ll do is sauté some shallots in olive oil while your pasta is boiling in another pan. You’ll also chop up your sun-dried tomatoes and artichoke hearts.
Once your pasta is done, just drain it and return it to the pan. Then add the shallots, sun-dried tomatoes, artichoke hearts, chicken, and your Alfredo sauce, and you are done! If you want to make this casserole-style, pour it into a 9×13 pan, cover with shredded mozzarella cheese, and then bake at 350 degrees F. for about five or ten minutes until the cheese is melted and bubbly.
I love this dish because of the sweet tang of the sun-dried tomatoes and the mellow flavor of the artichokes. It’s got all four food groups, too! (Remember that tomatoes are actually a fruit). So it’s a win-win all over the place.
Try this warm, creamy Sun-dried Tomato and Artichoke Pasta for dinner tonight, and add in some Easy Home Made Breadsticks for a wonderful meal!
- 8 ounces bow tie pasta
- 2 shallots, chopped
- 1 1/2 cups chicken (about one breast), cooked and cubed
- 4 artichoke hearts, chopped
- 1/4 cup sun-dried tomatoes
- 2 cups Alfredo Sauce, (more or less to taste)
Boil pasta for about 10 minutes, or until desired doneness is reached.
While pasta is boiling, saute your shallots in a small amount of olive oil over medium heat. Remove from heat when the shallots have softened.
When pasta is done boiling, drain it and return it to the pan. Add the sauteed shallots, chicken, artichoke hearts, sun-dried tomatoes, and Alfredo sauce. Stir over medium-low heat until everything is heated through. Serve immediately.