Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

Emily 0

"Delicious, light, easy, and full of flavor; it doesn't get much better than that!"


55 m servings 731 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 731 kcal
  • 37%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 113.6g
  • 37%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
  2. Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
  3. Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.
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  1. 49 Ratings


This was an exellent meal we all went back for seconds. I followed the directions with the change of chicken broth instead of the beef and using diced tomatoes instead of sundried. when you ad...

I thought this was very tasty. I added a half cup of white wine based on the review that it was missing something and needed more broth. This worked well. I would also use a couple oz less pe...

This was pretty tasty but, I didn't like the shredded chicken -- next time I think I will use grilled chicken breasts and cut them into bite size slices; shredded chicken just got "lost" in the ...

This was just okay for me. I love all of the ingredients and the medly of flavors but it really did seem to lack 'something'. There really wasn't any broth/sauce to coat the pasta in once all ...

We made this for a "girls night" and realized that we didn't have any chicken! It was great without it and agree, if made with vegetable broth, it would be a wonderful meatless option!

Turned out GREAT! So good, we went back for seconds. Will make again!I didn't have sun dried tomatoes, so I used a small Roma, diced. Also, went with chicken broth rather than beef. Very simple ...

Very good, but I use feta instead of parm and chicken broth instead of beef.

This was so good, I can't wait to make it again. I used cut chicken breast instead of the shredded.

This was good, I dont think I will mix the pasta with the food though my pasta was starting to get too soft (unless I dont cook the pasta all the way next time and let it marinate/cook in the pa...