One-Pot Chicken Artichoke Penne
There’s something so satisfying about a dinner that gives you big flavor with minimal cleanup. This One-Pot Chicken Artichoke Penne checks every box: it’s hearty, bright, and comes together quickly using pantry staples and simple techniques. Think tender chicken, tangy artichokes, sun-dried tomatoes, and a lemony finish wrapped around whole wheat penne—all cooked in a single pot so you spend more time at the table and less time scrubbing pans.
This version keeps things straightforward and family-friendly. Leftover cooked chicken shines here, but freshly cooked chicken works just as well. The sun-dried tomatoes add a concentrated sweetness that balances the savory chicken and the mild, briny artichokes. A little lemon zest and fresh basil lift the whole dish so each bite tastes fresh and intentional.
Why you’ll love this recipe
- One pot, one pan, no fuss—simple prep, fast cleanup.
- Uses whole wheat penne for extra fiber and a pleasant nutty bite.
- Perfect for weeknight dinners or meal prep; leftovers reheat well.
- Bright, layered flavors from sun-dried tomatoes, garlic, and lemon zest.
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
Cook’s notes
Before you begin, have your aromatics measured and your cooked chicken chopped. Since this is a one-pot method, everything goes into the pan in quick succession, so it helps to be organized. If your sun-dried tomatoes are packed in oil and you prefer less oil, drain them and pat with a paper towel. The chicken broth amount is calibrated for the pasta to absorb flavor and cook through without becoming gummy; resist adding too much extra liquid unless you want it stew-like.
Use freshly grated Parmesan if possible for the best melting and flavor. If your canned artichokes are large, chop them into about 1/2-inch pieces so they distribute evenly through the pasta. The lemon zest is the final bright note—add it at the end so the oils remain fragrant and immediate.
Step-by-step directions
Follow these rewritten steps to assemble this One-Pot Chicken Artichoke Penne. The sequence preserves the intended order of the original directions while clarifying techniques and timing.
- Heat the pot: Place a large, heavy-bottomed pot or deep skillet over medium heat and add 1 tablespoon olive oil. Swirl to coat the bottom so the onions and garlic won’t stick.
- Sauté the garlic and onion: Add 3 cloves garlic, minced, and 1/2 cup yellow onion, chopped. Cook, stirring frequently, until the onion becomes translucent and soft, about 3 to 5 minutes. Keep the garlic moving so it doesn’t brown too quickly.
- Add sun-dried tomatoes and chicken: Stir in 1/2 cup sun-dried tomatoes and 2 cups cooked boneless and skinless chicken breast, chopped. Cook for 1 to 2 minutes to warm the chicken and bloom the tomatoes’ flavor.
- Add artichokes and salt: Mix in 1/2 cup canned artichokes, drained and roughly chopped, and 1/2 teaspoon kosher salt. Stir to combine so the artichokes and chicken are evenly distributed in the pot.
- Pour in the broth: Carefully add 2 1/2 cups chicken broth to the pot and scrape up any browned bits from the bottom with a wooden spoon. The broth will become the cooking liquid for the pasta and will carry all the flavors through the dish.
- Add the pasta: Add 1 pound whole wheat penne pasta to the pot, making sure the noodles are submerged as much as possible. If needed, press them gently with the spoon so they sit mostly under the surface of the broth.
- Bring to a simmer: Increase the heat to medium-high and bring the liquid to a gentle boil, then reduce heat so the pot maintains a steady simmer. Stir the pasta frequently during the first few minutes to prevent sticking and to help the penne hydrate evenly.
- Cook the pasta: Continue simmering until the penne is al dente—tender but with a slight bite—about 10 to 12 minutes. Stir every couple of minutes and check the texture at around 9 minutes so you don’t overcook the whole wheat pasta. If the liquid reduces too quickly before the pasta is done, add a splash of additional chicken broth or water to keep it cooking evenly.
- Finish with lemon, basil, and cheese: Once the pasta is cooked through and the sauce has thickened slightly, remove the pot from heat. Stir in 2 teaspoons lemon zest and 1/4 cup fresh basil, finely chopped, so their bright flavors are released without cooking away. Add 1/2 cup fat-free parmesan cheese, shredded, and fold it into the pasta until it melts and creates a silky coating.
- Adjust seasoning and serve: Taste and adjust salt if needed. Spoon the One-Pot Chicken Artichoke Penne into bowls or onto plates, garnish with a few extra basil leaves or a small sprinkle of parmesan if desired, and serve warm.
Serving suggestions
This One-Pot Chicken Artichoke Penne is comforting enough for a weeknight supper but elevated enough for casual guests. Pair it with a simple green salad dressed in lemon vinaigrette to echo the dish’s citrus note. For a heartier table, roasted green beans or steamed broccoli make great sides. Leftovers reheat well in the microwave or on the stovetop with a splash of broth to loosen the sauce.
Make-ahead and storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat with 1 to 2 tablespoons chicken broth, stirring until warmed through. This helps restore creaminess without drying out the pasta. You can also freeze portions for up to 1 month; thaw overnight in the refrigerator before reheating.
Variations and swaps
- If you prefer a creamier dish, stir in 1/2 cup plain yogurt or low-fat cream cheese at the end (warm slightly first so it blends smoothly).
- Swap the whole wheat penne for your favorite short pasta—just watch the cooking time for differences in texture.
- Add a cup of baby spinach in the last 2 minutes of cooking for extra greens; it will wilt quickly and integrate easily.
- For a punchier finish, add a pinch of red pepper flakes with the garlic and onion.
Tips for success
- Use a pot large enough that the pasta can sit in a single layer as much as possible; tighter pots can lead to uneven cooking and sticking.
- Keep a close eye on the pasta during simmering and stir regularly so the penne cooks evenly in the broth.
- If using leftover chicken that’s seasoned, taste the dish before adding more salt; the chicken may already contribute seasoning.
- Fresh lemon zest makes a big difference—zest the lemon before juicing if you plan to add a splash of lemon juice later for extra brightness.
Why the flavors work
This recipe balances savory and bright elements for a satisfying bowl. The sun-dried tomatoes give concentrated umami and sweetness, the artichokes add a tender, slightly briny texture, and lemon zest and fresh basil lift the whole dish so it never feels heavy. Whole wheat penne carries the sauce nicely and adds a pleasant nutty chew that pairs well with the shredded parmesan.
Final thoughts
One-Pot Chicken Artichoke Penne is the kind of recipe that becomes a reliable favorite: quick to prepare, forgiving with substitutions, and full of layered flavor. Whether you’re using cooked chicken from the fridge or prepping a quick batch for dinner, this recipe delivers comforting pasta with bright accents and minimal cleanup. Keep the ingredients on hand, and you’ve got an easy weeknight winner ready any night of the week.
One-Pot Chicken Artichoke Penne is a balanced, flavorful meal that proves simple dinners can be special. Enjoy it warm, with a crisp salad or steamed vegetables, and look forward to the leftovers for an effortless lunch the next day.
One-Pot Chicken Artichoke Penne
Ingredients
Equipment
Method
- Heat the olive oil in a large high-sided skillet 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 2–3 minutes more, until the onions are translucent.
- Add the chopped cooked chicken, chopped artichokes, kosher salt, chicken broth, and penne to the skillet; stir to combine.
- Cover the skillet and cook over medium 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 the pasta hot.
Notes
- Use leftover roasted or rotisserie chicken to save time.
- Drain artichokes well to avoid excess liquid.
- Stir occasionally while cooking to prevent pasta from sticking.
- Whole wheat penne may need an extra minute if still firm.
