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Spicy Romano Chicken with Artichoke Hearts & Sun-dried Tomatoes


This recipe is one of our new family FAVORITES! The combination of grilled chicken, artichokes and sun-dried tomatoes is amazing.

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Rate this recipe 4.3/5 (30 Votes)


  • SAUCE:
  • 1 pint heavy cream
  • 4 tablespoons butter
  • 2 teaspoons salt
  • 1 to 2 teaspoons pepper
  • 1/4 cup Romano cheese
  • 1/4 cup parmesan cheese
  • 2 teaspoons cayenne pepper, or less to taste
  • MAIN:
  • 10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
  • 1 1/2 tablespoons melted butter
  • 1/2 cup sliced mushrooms
  • 1 small jar artichoke hearts, drained
  • 1 (7 to 8-ounce) precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
  • 1/8 cup sun-dried tomatoes, chopped
  • 1 ounce heavy cream


Servings 4


Step 1


Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.


In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Recipe is easily doubled or tripled. Enjoy!

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