Chef John Barricelli makes pasta Lazio, a delicious pasta with rigatoni, marinated artichokes, white wine, flat-leaf parsley, whole garlic, and oil-packed sun-dried tomatoes.
Preheat a grill pan and brush with olive oil. Season chicken breasts with salt and pepper; place on grill pan. Cook, turning once, until cooked through.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions.
Heat olive oil a large skillet over medium heat. Add garlic and cook until softened. Add tomatoes and capers; cook until heated through.
Add wine and bring to a boil. Add butter and swirl until melted and well combined.
Remove chicken from grill and cut lengthwise into strips. Add to skillet along with artichokes; cook until heated through.
Drain pasta and transfer to a large serving bowl. Pour over chicken mixture; gently toss to combine. Sprinkle with parsley and serve immediately or at room temperature.