Name: One-Pot Chicken Artichoke Penne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 3 cloves garlic (minced); 1/2 cup yellow onion (chopped); 1/2 cup sun-dried tomatoes; 2 cups cooked boneless skinless chicken breast (chopped (leftovers work great)); 1/2 cup canned artichokes (drained and roughly chopped); 1/2 teaspoon kosher salt; 2 1/2 cups chicken broth; 1 pound whole wheat penne pasta; 2 teaspoons lemon zest; 1/4 cup fresh basil (finely chopped); 1/2 cup fat-free Parmesan cheese (shredded)

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There are dinners that feel like an accomplishment and dinners that feel like a warm hug. This One-Pot Chicken Artichoke Penne absolutely fits the latter category. It’s bright, comforting, and comes together in a single pan—meaning fewer dishes and more time to enjoy the meal. Whole wheat penne adds nutty texture while sun-dried tomatoes and artichokes lend savory, Mediterranean-inspired flavor. Leftover cooked chicken makes this a perfect weeknight rescue, and the lemon zest and fresh basil lift the whole dish into something that tastes like you put way more effort into it than you actually did.

Why you’ll love this recipe

One-pot convenience: everything cooks in one pan so cleanup is easy.
Pantry-friendly: relies on simple ingredients you might already have, like sun-dried tomatoes and canned artichokes.
Quick to assemble: with cooked chicken, dinner is on the table in under 30 minutes.
Flavor forward: garlic, lemon zest, basil, and parmesan deliver bold, balanced flavor.
Whole wheat pasta keeps things a touch heartier without sacrificing taste.

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup yellow onion, chopped
1/2 cup sun-dried tomatoes
2 cups cooked boneless and skinless chicken breast, chopped (leftovers work great!)
1/2 cup canned artichokes, drained and roughly chopped
1/2 teaspoon kosher salt
2 1/2 cups chicken broth
1 pound whole wheat penne pasta
2 teaspoons lemon zest
1/4 cup fresh basil, finely chopped
1/2 cup fat-free parmesan cheese, shredded

Make-ahead and ingredient notes

If you want to streamline prep, mince the garlic and chop the onion the night before. Use pre-chopped cooked chicken or rotisserie chicken to shorten the active cook time. For sun-dried tomatoes, if they’re packed in oil, drain and roughly chop; if they’re the dry variety, rehydrate them briefly in warm water for 5–10 minutes and drain before using. The artichoke hearts from a can provide the best balance of tenderness and convenience—give them a rough chop so they distribute evenly through the pasta.

Step-by-step instructions

Follow these clear steps to make this silky, flavor-packed one-pan meal. The directions preserve the order of the original recipe while clarifying each action so there’s no guesswork at the stovetop.

Heat a large skillet or shallow wide pot over medium heat. Add 1 tablespoon olive oil and let it shimmer briefly so the pan is evenly coated.
Add 3 cloves garlic, minced, and 1/2 cup yellow onion, chopped, to the hot oil. Cook, stirring frequently, until the onion becomes soft and translucent, about 3–4 minutes. Be careful not to let the garlic burn; reduce the heat slightly if needed.
Stir in 1/2 cup sun-dried tomatoes and continue to cook for another 1–2 minutes to bloom their flavors into the oil and onion mixture.
Add 2 cups cooked boneless and skinless chicken breast, chopped. Stir to combine so the chicken warms through and picks up the aromatics. If your chicken is cold from the fridge, stir for 2–3 minutes until it’s heated evenly.
Fold in 1/2 cup canned artichokes, drained and roughly chopped, and sprinkle 1/2 teaspoon kosher salt over the mixture. Stir gently to distribute the artichokes without breaking them apart too much.
Pour in 2 1/2 cups chicken broth and bring the liquid to a gentle simmer over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon; this adds flavor to the broth.
Add 1 pound whole wheat penne pasta, spreading it out so the pieces are mostly submerged in the simmering broth. Press the pasta down gently with the spoon if needed to ensure contact with the liquid.
Reduce the heat to medium-low and cook the pasta, uncovered, stirring every few minutes to prevent sticking. Follow package timing as a guide but plan to simmer for roughly 10–12 minutes, or until the penne is al dente and the liquid has reduced to a creamy, saucy consistency. If the pasta absorbs the liquid too quickly and is still undercooked, add a splash more broth or water and continue cooking until tender.
Once the pasta is cooked through, remove the pan from the heat. Stir in 2 teaspoons lemon zest and 1/4 cup fresh basil, finely chopped, for a burst of freshness and brightness.
Finish by stirring in 1/2 cup fat-free parmesan cheese, shredded, until it melts into the sauce and creates a creamy coating on the pasta and chicken. Taste and adjust seasoning as needed, adding a pinch more kosher salt if desired.
Serve immediately, garnished with a few whole basil leaves or an extra sprinkle of parmesan if you like. This dish is best enjoyed hot, right from the pan.

Troubleshooting tips

If your pasta sticks together: stir more frequently during the first few minutes of cooking and make sure the pasta is submerged in the broth.
If the sauce is too thin: simmer a few minutes longer with the heat slightly higher to reduce the liquid, or stir in a small handful of grated parmesan to thicken and emulsify the sauce.
If the sauce becomes too thick before the pasta is done: add 1/4 cup hot water or broth at a time until the penne reaches the desired doneness.
If the flavor tastes flat: a squeeze of fresh lemon juice or an extra sprinkle of kosher salt will brighten the dish.

Serving suggestions

This One-Pot Chicken Artichoke Penne stands well on its own as a complete meal, thanks to the protein-packed chicken and whole wheat pasta. Pair it with a crisp green salad tossed with a lemony vinaigrette or a simple side of steamed green beans to round out the plate. For a cozy dinner, crusty whole-grain bread for dipping is a lovely companion that soaks up every last bit of the sauce.

Make it your own

Want to tweak the flavor profile? Here are a few easy swaps and additions that still keep the recipe exactly aligned with the ingredient quantities provided:

Spicy kick: stir in 1/4 teaspoon red pepper flakes when you add the garlic and onion.
Extra veggies: fold in a couple handfuls of baby spinach at the end of cooking—it will wilt quickly into the hot pasta.
Herb swap: if you prefer, use chopped flat-leaf parsley in place of the basil for a different herbal note.
Cheesy finish: for an even richer finish, stir in an additional tablespoon of parmesan or a splash of milk, though the ingredient list calls for 1/2 cup fat-free parmesan as the main cheese element.

Storage and reheating

Leftovers keep well for 3–4 days stored in an airtight container in the refrigerator. When reheating, add a splash of broth or water to loosen the sauce and warm gently on the stovetop over medium-low heat, stirring until heated through. You can also microwave individual portions, stirring halfway through to ensure even heating.

Nutrition and portioning

This recipe makes approximately 4 generous servings. Using whole wheat penne adds fiber and a slightly nuttier flavor than refined pasta, while the lean cooked chicken supplies satisfying protein. The use of fat-free parmesan keeps the dish lighter without sacrificing the cheesy finish that binds the sauce together.

Final thoughts

There’s a special kind of satisfaction that comes from a meal that tastes like it took hours and actually took minutes. This One-Pot Chicken Artichoke Penne strikes that balance beautifully—bright lemon zest, tender artichoke, sun-dried tomatoes, and basil all come together with hearty whole wheat penne and chopped cooked chicken. It’s practical for busy weeknights, friendly to meal-prep routines, and reliably delicious for family dinners. Give it a try on a night when you want comfort food that respects your time—this one-pan dinner won’t let you down.

Happy cooking, and enjoy every forkful!