Asparagus Lemon Artichoke Chicken Pasta Salad

Asparagus Lemon Artichoke Chicken Pasta Salad

This easy Lemony Artichoke Pasta Salad is quick and easy to make ahead, tossed with a zippy lemon basil vinaigrette, and SO delicious!


  • 1 pound (16 ounces) uncooked pasta (regular or gluten free)
  • 1 tablespoon olive oil
  • 1 lb boneless chicken breasts, pounded thin with a ballot (I use a zip lock bag to hold the chicken while I pound it thin)
  • 1 bunch (about 1 pound) asparagus, chopped into bite-sized pieces
  • 2 Tbsp. minced garlic
  • 1 tsp. Kosher salt and freshly-cracked black pepper
  • 1 (14 ounce) jar (marinated or plain) artichoke hearts, drained and roughly chopped
  • 2/3 cup grated Parmesan cheese, plus extra for serving
  • 1/2 cup slivered almonds

Lemon Vinaigrette Dressing:

  • 1/4 cup olive oil
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 tablespoons finely-chopped fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly-cracked black pepper


  1. Cook the pasta in a large stockpot with salted water until it is al dente, according to package directions.  Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.  Set aside.
  2. Meanwhile, as the pasta water is heating and the pasta is cooking, heat oil in a large saute pan over medium-high heat.  Season chicken with salt and pepper on each side.  Add chicken and cook for 5 minutes on each side until cooked through.  Set aside to rest.
  3. Add chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine.  Sauté for 3 minutes, stirring occasionally.  Stir in garlic, and continue sautéing the mixture for 1-2 minutes more, stirring occasionally, until the garlic is fragrant and the asparagus is tender but still slightly crisp on the inside.  Remove from heat and set aside.
  4. In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan, and slivered almonds.
  5. Make the dressing by whisking all the ingredients together in a small bowl until combined.
  6. Drizzle pasta evenly with dressing then toss to combine.
  7. Serve immediately, garnished with extra Parmesan if desired.  Or cover and refrigerate in a sealed container for up to 3 days.