• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
That Zest Life
  • Recipes
    • By Cooking Method
      • Instant Pot
      • One Pan
    • By Main Ingredient
      • Chicken
      • Beef
      • Meat Free
      • Noodles
      • Pork
      • Seafood
      • Dessert
  • Special Diets
    • Dairy Free
    • Gluten Free
    • Paleo
    • Sugar Free
    • Vegetarian
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
    • Cooking Method
    • Main Ingredient
    • Special Diets
  • Free Digital Cookbook
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Recipes » Sun Dried Tomato and Artichoke Pasta with Chicken

    Sun Dried Tomato and Artichoke Pasta with Chicken

    Published: Dec 17, 2020 · Modified: Dec 23, 2020 · This post may contain affiliate links · As an Amazon affiliate, I earn from qualifying purchases ·

    Jump to Recipe

    If you love Costco, you've probably walked by the giant jars of marinated vegetables and thought "what do I do with a jar of sun dried tomatoes?" Besides eating them straight from the jar or making Mediterranean salad, I love using them with pasta recipes! I wanted to make use of tender artichoke hearts as well as sun dried tomato for a dish that was both creamy and chunky. In this dish you'll find sun dried tomato in both the vinaigrette and the chicken. The mustard and lemon brighten up the whole dish giving you an amazing umami flavor.

    cast iron skillet with chicken thighs artichoke hearts and sundried tomatos
    Jump to:
    • Preparing the Chicken
    • The Secret to Prefect Crispy Skin
    • Tips for the Best Vinaigrette
    • Optional Ingredient Swaps
    • Recipe
    • Reviews

    Preparing the Chicken

    You can use any chicken that you would like, including bone-in or skin-on chicken breasts and boneless skinless chicken breasts. My personal preference is always for chicken thighs and I used bone-in and skin-on chicken because I like the crunch. This does create a few more steps to get the chicken ready to eat with the pasta. To make dinner faster, use a boneless skinless variety so you can chop and place right on top of the pasta.

    Regardless of what kind of chicken you choose, make sure that you pat the chicken dry with paper towels. You want to remove all moisture so that you can get a golden crisp on the chicken. If you don't the water on the meat will turn to steam when it hits the hot pan and you'll be steaming your food rather than frying it. 

    Of course, pre-salt! Salting ahead of time allows for the salt to absorb into the meat and season from within. Ideally you'd want to salt the chicken 24 hours before you plan on cooking. At a minimum I would recommend 1 hour, but if you're pressed for time then 10 minutes should suffice. Make sure that you're getting the salt mainly under the skin. The salt will just sit on the surface of the skin and make it salty, but if you place it under it will absorb into the meat and maximize the flavor.

    chicken nestled among sundried tomatoes, artichokes and onion

    The Secret to Prefect Crispy Skin

    Hands down, my favorite way to cook chicken is in a cast iron skillet. It's so versatile if you have the steps down! First, you sear the chicken in the pan, add your vegetables and sauce, and finish in the oven to make sure that you fully cook the meat without burning the skin. By starting on the stove you allow the maillard reaction to happen in the pan which brings a lot of flavor you won't get if you go straight to the oven. My personal favorite pan is a 11 ¾in cast iron skillet from Le Creuset. For larger parties that require more chicken, sear the chicken in a normal pan and transfer it to a baker's sheet and follow the remainder of the recipe instructions. 

    There are a few key points for perfect crispy skin. First, as mentioned, make sure that the chicken is dry before placing in the pan. Second, make sure that the pan is hot and you don't try and move the chicken before it is done. Cast iron will release the chicken when it's crispy enough. I usually find that 5 minutes per side over medium high heat does the trick. finally, when adding the sauce make sure that you pour it around the chicken and not over the top. Adding moisture to the top will make the skin soggy, which isn't what you want!

    Making sure chicken is fully cooked can be a nerve-wracking thing. If you're a newer cook or like reassurance, invest in a thermometer with an alarm function. This dual purpose thermometer has the alarm function and is also an instant read! Win win. Basically, you just stick it in the thickest part of the biggest thigh and set the temp to 165 and it will beep when it's reach that temperature. Fool proof!

    Tips for the Best Vinaigrette

    Once you've got the chicken in the oven, it's time to make the vinaigrette. The best part about this is that you can throw it all together and blend it up fairly quickly. Sometimes I start with this step, but doing that wastes time. Trust me, do as I say not as I do! One thing you're going to want to make sure that you do is taste and adjust! Once it's mixed it with the pasta it is harder to change the flavor.

    My personal preference for making sauces is to use a food processor, but a blender will work just fine too. When you blend up the vinaigrette ingredients, the olive oil emulsifies with the sun dried tomato to create a more creamy consistency with a strong tomato flavor. Don't be afraid to add more if the sundried tomato flavor isn't as strong as you'd like. When you taste your sauce make sure that it also has enough acidity and enough salt. If you feel like it's not as strong of a flavor as you'd like, add a touch more both. The acidity in this recipe comes from both the mustard and the lemon. The brightness brings up the dish and gives your mouth more to explore.

    Optional Ingredient Swaps

    The best part of cast iron chicken is that you can make it taste like anything. If you're wanting to stick with the Mediterranean theme, then just think of other flavors you would taste in Italy. Sub basil for the oregano in the vinaigrette, or just add some fresh basil. Add ½ cup of half and half or heavy cream to the chicken dish when you've removed it from the oven for a creamier sauce. Sometimes I like to add ½ cup of parmesan cheese to the pasta with the vinaigrette. If you need to reduce the carbs, use spaghetti squash or zoodles. You could add capers or use white wine instead of chicken broth in the pan before baking. Use the ingredients that you like and it's sure to come out great.

    Recipe

    cast iron skillet with chicken thighs artichoke hearts and sundried tomatos

    Sun Dried Tomato and Artichoke Pasta with Crispy Chicken Thighs

    This simple and easy pasta dish is bright and tangy with a delicious combination of sun dried tomatoes and tender artichoke hearts. Blend together a quick sun dried tomato vinaigrette to throw together with pasta, this dish can be served hot or cold!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 45 mins
    Course Main Course, Pasta
    Cuisine American, Italian
    Servings 6 servings
    Calories 702 kcal

    Equipment

    • Oven safe skillet
    • Food processor, blender or immersion blender

    Ingredients
      

    • 1 pound pasta of choice

    Sundried Tomato Vinaigrette

    • ½ cup oil packed sun dried tomatoes
    • 3 tbsp fresh lemon juice
    • 2 whole shallots, peeled and cut in half
    • 3 cloves garlic cloves, peeled
    • 1 tbsp dijon mustard
    • ½ cup olive oil (I usually use light tasting)
    • 2 tsp dried oregano
    • 1 tsp salt

    Chicken Skillet

    • 4-6 whole chicken thighs, bone in skin on (can use chicken breasts, or boneless skinless chicken)
    • oregano, to taste
    • salt, to taste
    • 2 tbsp olive oil
    • 1 pound frozen artichoke hearts (can also used marinated jarred artichoke hearts)
    • ½ cup sun dried tomatoes, in oil
    • 1 whole onion, sliced
    • ½ cup chicken broth (or white wine)
    • 3 oz pine nuts, toasted

    Instructions
     

    Prepare Chicken and Boil Pasta

    • Preheat oven to 425. Pat chicken thighs dry and place on a cutting board. Sprinkle liberally with salt and oregano on both sides. Let rest for at least 10 minutes. If resting for longer than 1 hour, cover and return to the fridge.
    • Cook pasta in salted water according to directions. Drain and set aside.

    Prepare Crispy Chicken Skillet

    • Heat oil in pan over medium high heat. Place chicken skin skid down and fry for 5 minutes or until crispy. Flip and fry another 5 minutes. Remove from pan.
      chicken fried skin side up with golden crispy skin
    • Place artichokes, sun dried tomatoes, and onion in the pan. Stir to coat and disperse. Add chicken stock or broth.
    • Return chicken to the pan, skin side up, and nestle among vegetables. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165.
      chicken nestled among sundried tomatoes, artichokes and onion

    Make Sundried Tomato Vinaigrette

    • While the chicken is baking... In a food processor or blender, pulse sun dried tomatoes, lemon juice, shallots, garlic, Dijon mustard, olive oil, oregano and salt until creamy. Toss with cooked pasta.
      sun dried tomato vinaigrette after blending
    • Plate pasta with one chicken thigh, vegetables and sauce from pan. Top with toasted pin nuts and serve.

    Nutrition

    Calories: 702kcalCarbohydrates: 40gProtein: 30gFat: 51gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 1106mgPotassium: 1046mgFiber: 9gSugar: 1gVitamin A: 371IUVitamin C: 28mgCalcium: 162mgIron: 5mg

    If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!

    As an Amazon Affiliate, I earn from qualifying purchases.

    « Grilled Cheese Inspired by Your Favorite Cheese Board
    Hot Buttered Rum | Perfect Holiday Drink »
    • Facebook
    • Twitter
    • Yummly
    • Mix

    Reader Interactions

    Comments

    1. Allison

      December 20, 2020 at 5:52 pm

      5 stars
      This is SO yummy! I found that frozen artichokes turned out extra good with no effort. I love the crunch from the nuts! This will be on rotation in my kitchen.

      Reply
      • Megan

        December 29, 2020 at 7:13 pm

        I also love frozen artichokes for this! Just so easy to put together.

        Reply
    2. Sara Welch

      March 16, 2021 at 11:06 pm

      5 stars
      Served this for dinner last night and it was a hit all around the table! So bold and hearty; easily, a new family favorite recipe, indeed!

      Reply
      • Megan

        March 19, 2021 at 4:40 am

        That's wonderful! And it's so easy to mix up!

        Reply
    3. Jamie

      March 16, 2021 at 11:40 pm

      5 stars
      The sun dried tomatoes add so much flavor to this dish! Such a satisfying and comforting meal my family loves!

      Reply
      • Megan

        March 19, 2021 at 4:39 am

        I'm so glad your family enjoyed this!

        Reply
    4. Biana

      March 16, 2021 at 11:59 pm

      5 stars
      This looks so delicious and healthy! Will be making this chicken dish for dinner soon.

      Reply
    5. Andrea

      March 17, 2021 at 1:33 am

      5 stars
      Such fabulous flavors in this dish. Especially that sundried tomato vinaigrette.

      Reply
    6. Lima Ekram

      March 17, 2021 at 2:54 am

      5 stars
      Love the sundried vinaigrette! Awesome!

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Welcome to That Zest Life

    picture of megan cooking

    I am here to help you take recipes that you find anywhere and make them your own and even better. Follow the recipes or read all my suggestions of what you might do to mix them up! Cooking is all about making sure it tastes good to you but it takes practice! Follow along on my journey through healthy and not so healthy eating while I live my zest life.

    Get Your Free Digital Cookbook

    free digital cookbook with pages from the cookbook

    Popular Posts

    • Homemade Toaster Strudel
    • Dry Brine Chicken - Spatchcocked & Smoked
    • Roasted Chicken Thighs with Lemon & Thyme
    • Brookies | Marbled Brownie Cookie Bars

    Footer

    ↑ back to top

    About

    • About That Zest Life
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 That Zest Life

    6 shares