Bowtie Pasta With Chicken and Artichokes Recipe

Farfalle with chicken
Kemi H Photography / Getty Images
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 4 to 5 Servings
Nutritional Guidelines (per serving)
590 Calories
24g Fat
57g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 5 Servings
Amount per serving
Calories 590
% Daily Value*
Total Fat 24g 31%
Saturated Fat 6g 31%
Cholesterol 83mg 28%
Sodium 508mg 22%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 22%
Protein 37g
Calcium 249mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon and basil help flavor this delicious chicken and bowtie pasta dish, along with mushrooms, artichokes, and Parmesan cheese. This makes a great dish for any day of the week, and the family will love it.


  • 8 ounces bowtie pasta
  • 1 pound boneless chicken breasts
  • 1/4 teaspoon kosher salt, or to taste
  • Dash freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 4 to 6 ounces of sliced mushrooms
  • 1/2 cup chicken broth
  • 4 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cloves garlic, minced
  • 2 cans artichoke hearts (about 12 ounces each), drained, chopped
  • 1/2 cup chopped roasted red peppers, optional
  • 3 medium plum tomatoes or about 8 cherry tomatoes or grape tomatoes, sliced
  • 1/2 teaspoon dried leaf basil
  • 1/2 cup fresh shredded Parmesan cheese

Steps to Make It

  1. Cook pasta following package directions until tender; rinse and drain.

  2. Slice the chicken breasts into narrow strips and sprinkle lightly with 1/4 teaspoon salt and a dash of pepper.

  3. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat; add chicken and cook, stirring, until cooked through, about 5 to 7 minutes. With a slotted spoon, remove chicken to a plate or bowl; set aside.

  4. Add the remaining olive oil and the mushrooms to the saucepan and cook, stirring, until tender. Add the broth, lemon juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, the garlic, and artichoke hearts. Bring to a boil; reduce heat, cover, and simmer for 3 minutes.

  5. Stir in the tomatoes, basil, chicken, and the hot drained pasta; heat through. Toss with the Parmesan cheese just before serving.

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