Chicken and Artichoke Pasta

    35 minutes

    This is a Mediterranean style chicken pasta flavoured with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

    201 people made this

    Serves: 4 

    • 250g linguine
    • 3 slices bacon
    • 500g boneless chicken breast half, cooked and diced
    • salt to taste
    • 440g tinned peeled and diced tomatoes with juice
    • 1/4 teaspoon dried rosemary
    • 1/3 cup crumbled feta cheese
    • 2/3 cup pitted black olives
    • 185g artichoke hearts

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
    2. Place bacon in a large, deep frypan. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
    3. Season chicken with salt. Stir chicken with bacon in a large frypan or saucepan. Add tomatoes and rosemary and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

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    Reviews in English (162)


    Exceptional! Make it healthier. Use whole wheat pasta, skip the bacon, pan saute the chicken in olive oil, used reduced or low-fat feta, add extra tomatoes, throw in some mushrooms, squeeze in some fresh lemon juice and ... voilá -- you have a powerhouse of a meal. Eat up, both your health and belly will rejoice.  -  26 Jun 2007  (Review from Allrecipes USA and Canada)


    Delicious! If you do not like greek/mediterranean flavors (i.e tangy cheese and salty olives) this recipe is obviously not the choice for you. However, if you are like me and LOVE those flavors this recipe is a huge winner! My husband said it was just ok, but he prefers a richer type sauce with his pasta. The rest of the family loved this dish and I think the flavor combinations are perfect. Not too tangy, not too salty. I changed a few things only slightly. I used chopped kalamata olives and mixed it into the dish just before serving. I used 5 pieces of bacon and cooked them crisp and added them at the very end right before I added the olives. I sprinkled the chicken with Montreal Chicken seasoning then browned it in olive oil and not the bacon grease. I added about 1/4 cup of fresh grated parmesan and a sprinkling of fresh chopped Italian parsley just before serving. After I drained the noodles, I tossed them with the sauce right in the sautee pan so the noodles really absorbed the flavor. A+ in my book, thanks for sharing!  -  11 Feb 2004  (Review from Allrecipes USA and Canada)


    Great blend of flavors, but the instructions don't seem too well thought out. Here's what I did: 1. Marinate chicken for an hour 2. Heat a large pot of water 3. In a large saucepan, add chicken, tomato, and rosemary, and simmer 20 minutes stirring occasionally (I also doubled the rosemary and added marjoram, paprika, and two cloves of crushed garlic) 4. After chicken has cooked for 10 minutes, turn up heat on large pot to bring water to a boil and add pasta 5. When chicken has cooked for 15 minutes, cook bacon (I used 4 slices and it didn't seem to be enough) and drain and crumble. 6. Set chicken on low and drain your pasta. 7. Add artichokes, olives, and bacon. Stir well and cook for about a minute. 8. Either plate the pasta and serve chicken on top or toss everything together and sprinkle feta on top. My reasoning behind doing it this way is the bacon wouldn't stay crispy if simmered for 20 minutes after cooking, and the crunchiness adds a nice contrast in texture, and the same idea goes behind not cooking the feta, the coldness of it coming straight from the fridge contrasts the fact that the meal will be warm. I added some fresh grated Parmesan at the end, because I think pasta and Parm are synonymous.  -  15 Oct 2010  (Review from Allrecipes USA and Canada)