Dinner | Main Dishes | One-Pot
One-Pot Chicken and Artichoke Cavatappi
This One-Pot Chicken and Artichoke Cavatappi is the kind of weeknight meal that feels like a warm hug on a plate: cozy, full of bright lemon, and loaded with tender chicken, earthy kale, tangy artichokes, and little spirals of pasta that catch every bit of sauce. It’s made in a single pan, which means less cleanup, faster prep, and more time to savor a simple, satisfying supper. I love how the sun-dried tomatoes and shaved Parmesan add a salty, savory counterpoint to the lemon and oregano, and the whole-wheat cavatappi brings a pleasantly nutty texture. Follow along and you’ll have a delicious dinner on the table in about 30 minutes.
Why you’ll love this recipe
- One skillet, minimal cleanup: everything cooks together, from the chicken to the pasta.
- Balanced flavors: bright lemon, aromatic oregano, and rich Parmesan come together with tangy artichokes and sun-dried tomatoes.
- Flexible and family-friendly: swap in different greens or a different short pasta if you prefer.
- Fast and filling: a complete meal that includes protein, vegetables, and pasta.
Ingredients
Serves 4
- ▢ Olive oil spray (non- aerosol)
- ▢ 1 14.5-ounce can quartered artichoke hearts, drained
- ▢ 1 pound chicken tenders
- ▢ 1-1/2 teaspoons salt, plus more to taste
- ▢ 1/4 teaspoon freshly ground black pepper, plus more to taste
- ▢ 1 small onion, chopped, about 1 cup
- ▢ 2 tablespoons chopped garlic, about 5 cloves
- ▢ 1 tablespoon chopped fresh oregano, divided
- ▢ 2 ounces julienne-cut sun-dried tomatoes, not in oil
- ▢ 6 cups packed chopped kale (about 4 ounces)
- ▢ 2 tablespoons fresh lemon juice, about 1/2 lemon, plus more to taste
- ▢ 8 ounces cavatappi, I used whole wheat
- ▢ 2 ounces shaved Parmesan (optional)
Equipment
- Large skillet with a lid (a 12-inch skillet works well)
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring spoons and cups
- Can opener and colander for draining
Prep tips
- Drain the artichoke hearts well and give them a quick pat with paper towels to prevent excess liquid in the skillet.
- Chop the onion and garlic ahead of time so everything moves quickly when you cook.
- If your chicken tenders are uneven in size, trim or pound them slightly so they cook evenly.
- Have the lemon juiced and the oregano chopped before you start cooking.
Step-by-step instructions
Follow this clear, sequential method to make the One-Pot Chicken and Artichoke Cavatappi. The steps keep the original order of the source directions while clarifying technique and timing.
- Heat your large skillet over medium-high heat. Lightly coat the bottom of the pan with the non-aerosol olive oil spray so it’s evenly greased and sizzling hot but not smoking.
- Season the chicken: sprinkle the 1 pound chicken tenders with 1 teaspoon of the salt and 1/8 teaspoon of the freshly ground black pepper. Place the chicken in the hot skillet and cook until the undersides are golden, about 2 to 3 minutes.
- Flip the chicken and continue cooking on the second side until the tenders are lightly browned but not fully cooked through, about another 2 minutes. Transfer the chicken to a plate and set aside. The chicken will finish cooking later with the pasta.
- Reduce the heat to medium. Add a light second spray of olive oil to the skillet if it looks dry. Add the chopped onion (about 1 cup) and sauté, stirring occasionally, until the onion is softened and translucent, about 3 to 4 minutes.
- Add the chopped garlic (2 tablespoons, about 5 cloves) and 1/2 of the chopped fresh oregano (reserve the rest for finishing). Stir constantly for about 30 seconds to 1 minute, until the garlic is fragrant and the mixture is fragrant but not browned.
- Return the browned chicken tenders to the skillet, nestling them into the onion and garlic mixture. Add the drained artichoke hearts (1 14.5-ounce can, quartered) and the julienne-cut sun-dried tomatoes (2 ounces). Stir gently to combine so the flavors start to mingle.
- Pour in enough water to cover the pasta when added: add 4 cups of water to the skillet (this amount gives the cavatappi room to cook). Stir in the remaining 1/2 teaspoon salt and the remaining 1/8 teaspoon freshly ground black pepper. Bring the mixture to a simmer over medium heat.
- Add the 8 ounces of cavatappi pasta to the simmering skillet, pushing the pasta down so it is mostly submerged in the liquid. Reduce the heat to a gentle simmer and cover the skillet with its lid.
- Simmer the pasta for about 10 minutes, then remove the lid and stir. Check the pasta for tenderness; continue cooking uncovered, stirring frequently, until the cavatappi is al dente and most of the cooking liquid has been absorbed, about 3 to 6 additional minutes. If the mixture becomes too dry before the pasta is done, add splashes of water as needed, 1/4 cup at a time.
- When the pasta is nearly done, push the chicken tenders to one side and add the 6 cups packed chopped kale (about 4 ounces). Stir the kale into the warm pasta and sauce so it wilts evenly. Allow the chicken to finish cooking through as the kale wilts; the internal temperature of the tenders should reach 165°F (74°C) when done.
- Stir in 2 tablespoons fresh lemon juice (about 1/2 lemon) and the remaining chopped fresh oregano. Taste the dish and adjust seasoning with additional salt and freshly ground black pepper if desired. If you’d like more brightness, add a little extra lemon juice to taste.
- Turn off the heat and, if using, stir in or sprinkle 2 ounces shaved Parmesan over the pasta so it melts slightly into the hot mixture. Allow the skillet to rest for a minute so flavors settle.
- Serve the One-Pot Chicken and Artichoke Cavatappi hot from the skillet. Divide among plates and garnish with any remaining oregano or an extra shaving of Parmesan. Enjoy immediately.
Recipe notes and variations
- Chicken: If you prefer smaller pieces, slice the chicken tenders into 1-inch strips before browning; cooking time will be slightly shorter. Keep the same total weight of 1 pound.
- Pasta: Any short pasta shape such as rotini, penne, or fusilli can be substituted for the 8 ounces of cavatappi. Whole-wheat works well for added texture and nuttiness.
- Greens: Swap the 6 cups of chopped kale for baby spinach or Swiss chard if you prefer. Add greens toward the end of cooking so they just wilt.
- Sun-dried tomatoes: If you only have oil-packed sun-dried tomatoes, drain and pat them dry before chopping. Use the same 2 ounces by weight.
- Cheese: Omit the 2 ounces shaved Parmesan for a dairy-free version, or use a finely grated alternative if you prefer a creamier finish.
- Sauce thickness: If the sauce is too thin, cook a few minutes longer uncovered so more liquid reduces. If it’s too thick, stir in up to 1/2 cup additional water until you reach your desired consistency.
Make-ahead and storage
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water to loosen the pasta, or microwave in short bursts, stirring between each burst.
- To freeze, cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Serving suggestions
- Serve with a simple green salad and crusty bread for sopping up any remaining sauce.
- A crisp white wine or sparkling water with lemon pairs nicely with the bright flavors.
- Finish with extra shaved Parmesan and a squeeze of lemon at the table for guests who like a little more tang.
Final thoughts
This One-Pot Chicken and Artichoke Cavatappi is exactly the sort of dish I reach for on busy nights when I want something nourishing and a little special without a long ingredient list or lots of cleanup. The combination of tender chicken, briny artichokes, sun-dried tomatoes, and bright lemon is unexpectedly comforting, and the one-skillet method ensures every forkful has a mix of flavors. Once you’ve tried it, you’ll see why it earns a regular spot in the weeknight rotation.
Happy cooking—and remember: simmer gently, taste as you go, and don’t be afraid to make it your own.
One-Pot Chicken and Artichoke Cavatappi
A quick one-pot pasta with tender chicken, artichokes, sun-dried tomatoes, and kale in a bright lemon sauce.
Ingredients
Equipment
Method
- Heat a large non-stick skillet with high sides over medium heat and lightly mist with olive oil spray.
- Working in two batches, add the drained artichoke hearts and cook until dark golden, about 3–4 minutes per batch; transfer to a plate.
- Season the chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
- Spray the pan again, add the chicken, and cook about 5 minutes, turning once, until cooked through; transfer to a plate and set aside.
- Spray the pan once more, add the chopped onion, chopped garlic, and 2 teaspoons of the chopped oregano, and cook, stirring, until the onion is softened and golden, about 4 minutes.
- Stir in the sun-dried tomatoes and chopped kale, then sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add the lemon juice and 2 1/4 cups water, stir in the cavatappi, cover, and cook for 10 minutes.
- While the pasta cooks, cut the cooked chicken into 1-inch pieces.
- Remove the cover, stir in the chicken and the browned artichokes, reduce heat to medium-low, cover, and cook 5 more minutes or until the pasta is al dente and the chicken is heated through.
- Remove the cover and cook off any excess liquid if needed, then serve topped with shaved Parmesan (if using), the remaining chopped oregano, and additional salt and pepper to taste.
Notes
- Use a non-aerosol olive oil spray to prevent sticking without excess oil.
- Brown artichokes and chicken in batches for better color.
- Adjust lemon and salt to taste at the end.
- Sun-dried tomatoes add concentrated flavor; do not use the oil-packed type unless drained.
