Best 8 Pasta Salad With Chicken And Artichokes Recipes

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Pasta salad with chicken and artichokes is a delicious and refreshing side dish that is perfect for any occasion. It is light yet hearty, thanks to the combination of cooked pasta, tender chicken, and flavorful artichokes. This dish can also be customized to your liking with the use of different herbs, vegetables, and cheeses. Whether you are looking for a quick and easy weeknight meal or a showstopping dish for a special occasion, pasta salad with chicken and artichokes is sure to please everyone at your table.

Here are our top 8 tried and tested recipes!

CHICKEN ARTICHOKE PASTA SALAD



Chicken Artichoke Pasta Salad image

Colorful, flavorful main dish pasta salad with chicken, artichokes and sun dried tomatoes.

Provided by Allie Taylor

Categories     Main Dish

Time 8h

Number Of Ingredients 10

6 cups cooked (shredded chicken)
16 ounces bowtie pasta (cooked and cooled)
16 ounces Italian salad dressing
2 - 14 ounce cans artichoke hearts (drained and chopped)
1 - 16 ounce can black pitted olives (drained and sliced)
8 ounce jar sun dried tomatoes (drained and cut in strips)
1 cup regular or light mayonnaise (I use Hellman's Light)
5 tablespoons fresh lemon juice
2 teaspoons prepared yellow mustard
2 teaspoons freshly ground black pepper

Steps:

  • Marinate cooked shredded chicken and pasta bowties for eight hours or overnight in Italian salad dressing.
  • Gently stir in artichoke hearts, olives and sun dried tomatoes.
  • Separately in small mixing bowl, whisk together mayonnaise, lemon juice, yellow mustard and fresh ground pepper.
  • Gently incorporate lemon pepper dressing into the pasta salad.
  • Refrigerate 'til serving or serve immediately.

PASTA SALAD WITH CHICKEN AND ARTICHOKES



Pasta Salad with Chicken and Artichokes image

Make and share this Pasta Salad with Chicken and Artichokes recipe from Food.com.

Provided by Shawnee TX

Categories     Chicken

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb pasta shells
2 tablespoons oil
1 1/2 cups mayonnaise
3 tablespoons lemon juice
3 tablespoons parsley, Chopped
1 teaspoon dried basil
3 cups chicken, diced, cooked
1 (6 ) jar artichokes, chopped
1 dash Tabasco sauce
toasted almond

Steps:

  • Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
  • Drain well and rinse with cold water.
  • Shake out excess water and toss pasta with oil.
  • Combine mayonnaise, lemon juice, parsley and basil.
  • Place pasta in large bowl.
  • Add mayonnaise mixture, chicken, artichokes and tabasco.
  • Toss well.
  • Garnish with almonds.
  • For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.

ARTICHOKE PASTA SALAD



Artichoke Pasta Salad image

Provided by Alton Brown

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 19

4 cups cooked bow tie pasta, cooled
2 tablespoons red wine vinegar
3 tablespoons Herb Oil, recipe follows
1 cup grape tomatoes, split
2 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1 cup roughly chopped roasted chicken
1 cup roughly chopped marinated artichokes
Salt
Freshly ground black pepper
1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Steps:

  • In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
  • In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
  • Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

GARLIC AND HERB CHICKEN PASTA SALAD



Garlic and Herb Chicken Pasta Salad image

Provided by Tregaye Fraser

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 pound fusilli pasta
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon honey
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
1 cup sliced grape tomatoes
1 cup diced fresh mozzarella
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
  • In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

PASTA CHICKEN SALAD



Pasta Chicken Salad image

Pasta, sun-dried tomatoes, artichokes and olives turn everyday salad mix into a Mediterranean delight. It's also a great way to use up leftover chicken. Thanks to Brandlyn Graham of Clifton, Tennessee for the recipe!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 boneless skinless chicken breast half (6 ounces)
3/4 cup uncooked bow tie pasta
3 cups Italian-blend salad greens
1/2 cup quartered water-packed artichoke hearts, rinsed and drained
8 pitted ripe olives
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup Italian salad dressing
2 tablespoons chopped walnuts
2 tablespoons grated Parmesan cheese

Steps:

  • Grill chicken, covered, over medium heat or broil 4 in. from heat for 4-6 minutes on each side or until a thermometer reads 170°. Set aside., Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the salad greens, artichokes, olives and tomatoes. Cube chicken. Drain pasta and rinse in cold water; add pasta and chicken to salad greens., Drizzle dressing over salad; sprinkle with walnuts and cheese. Toss to coat. Serve immediately.

Nutrition Facts : Calories 349 calories, Fat 12g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 852mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein.

ARTICHOKE CHICKEN PASTA



Artichoke Chicken Pasta image

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

GRILLED CHICKEN PASTA SALAD WITH ARTICHOKE HEARTS



Grilled Chicken Pasta Salad With Artichoke Hearts image

Use canned artichoke hearts but make sure to rinse them thoroughly. I've also used this recipe with turkey sausage or pepperoni instead of the grilled chicken and both make fun substitutions. This travels well! If you want to cut down on oil, try subbing half chicken broth.

Provided by Bakabeth

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
7 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
3/4 lb fusilli
1 1/4 cups artichoke hearts, drained, rinsed and cut into 6 wedges each (1 14 ounce can)
3 scallions, including green tops, chopped
1/4 cup flat leaf parsley, chopped
1 tablespoon red wine vinegar, plus
2 teaspoons red wine vinegar
2 tablespoons parmesan cheese, grated (and more to taste)

Steps:

  • Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper.
  • Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
  • In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
  • In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.
  • Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.
  • Serve with additional parmesan and Enjoy!

QUICK ARTICHOKE PASTA SALAD



Quick Artichoke Pasta Salad image

This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.

Provided by Maryanne

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 4h20m

Yield 5

Number Of Ingredients 10

1 cup salad macaroni, or other medium-size pasta
1 (6.5 ounce) jar marinated artichoke hearts
½ cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
½ tablespoon dried oregano
2 cloves garlic, minced
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
  • In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 23.8 g, Fat 5.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 389.8 mg, Sugar 0.7 g

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make your pasta salad sing. Look for ripe tomatoes, crisp cucumbers, and tender chicken.
  • Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the salad.
  • Let the pasta cool completely before assembling the salad. This will help prevent the pasta from absorbing too much dressing and becoming soggy.
  • Use a light hand with the dressing. You want the dressing to enhance the flavors of the salad, not overpower them. Start with a small amount of dressing and add more to taste.
  • Garnish the salad with fresh herbs. Fresh herbs, such as basil, parsley, or cilantro, will add a pop of color and flavor to your salad.

Conclusion:

Pasta salad with chicken and artichokes is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own preferences. With a few simple tips, you can make a pasta salad that will be the star of the show.

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