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Homemade One-Pot Chicken Artichoke Penne photo

One-Pot Chicken Artichoke Penne

A simple, flavorful one-pot pasta with chicken, artichokes, sun-dried tomatoes, and fresh basil.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • large skillet with high sides or sauté pan
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spatula or wooden spoon

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

Instructions
 

  • Heat the olive oil in a large skillet with high sides over medium heat until shimmering.
  • Add the minced garlic and chopped onion and cook, stirring occasionally, until the onion softens, about 3 minutes.
  • Stir in the sun-dried tomatoes and cook for about 3 more minutes until the onion is translucent.
  • Add the chopped cooked chicken, chopped artichokes, kosher salt, chicken broth, and penne; stir to combine and bring to a simmer.
  • Cover the skillet and cook over medium-low heat for about 12 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
  • Remove from heat and stir in the lemon zest, chopped basil, and shredded Parmesan until well combined.
  • Adjust seasoning if needed and serve hot.

Notes

  • Use leftover rotisserie chicken to save time.
  • Drain artichokes well to avoid excess liquid.
  • Stir occasionally while cooking to prevent pasta from sticking.
  • Adjust salt to taste after adding Parmesan.