This One-Pot Chicken and Artichoke Cavatappi combines tender chicken, briny artichoke hearts, leafy kale and sun-dried tomatoes in a bright lemon- and garlic-infused sauce. It’s an easy, flavorful one-pan pasta that cooks quickly and keeps cleanup simple—perfect for busy weeknights.
One-Pot Chicken and Artichoke Cavatappi
Artichoke hearts add a pleasant tang and satisfying texture to this dish. If you haven’t cooked with artichokes before, jarred or canned quartered hearts are a convenient entry point. Artichokes are naturally low in calories and a source of fiber, vitamin C and vitamin K. This recipe also keeps things light by using minimal oil and whole-wheat cavatappi if you prefer a heartier, higher-fiber pasta.
This one-pot pasta moves quickly on the stove, so have your ingredients prepped and measured before you start. The method is straightforward: briefly brown the artichoke hearts, then sear the chicken and cook the aromatics. Add water, lemon and the pasta; simmer until the pasta is almost done, then return the chicken and artichokes to finish cooking and warm through. In under an hour you’ll have a complete, balanced meal with protein, vegetables and pasta in a single pan.
Tips for the Best Chicken and Artichoke Pasta
Char for more flavor: Quickly charring the artichokes in a hot skillet brings out a richer, slightly smoky note. Cook them in batches for 3–4 minutes each until golden. If you’re short on time, you can skip the charring and add the artichokes with the pasta.
Sun-dried tomatoes: Choose sun-dried tomatoes that are not packed in oil to keep the dish leaner. They will rehydrate and mellow when simmered with the pasta, adding concentrated tomato flavor without extra oil.
What to Serve with This Dish
This hearty one-pot meal already includes protein and vegetables, making it a satisfying main course on its own. Serve alongside a simple green salad or a light side vegetable if you want an extra fresh element.
Variations
- Substitute cavatappi with rotini, penne or another short pasta if needed.
- Swap kale for baby spinach for a softer green that wilts quickly.
- Use dried oregano if fresh isn’t available; add it with the onions and garlic for best flavor.
More Pasta Ideas
- Orecchiette with chicken sausage and broccoli
- Spaghetti with sautéed chicken and grape tomatoes
- Simple pasta with broccoli
- Penne with Brussels sprouts and ragu
- Baby pasta shells with asparagus and marinara
One-Pot Chicken and Artichoke Cavatappi
Ingredients
- Olive oil spray (non-aerosol)
- 1 (14.5-ounce) can quartered artichoke hearts, drained
- 1 pound chicken tenders
- 1½ 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 (whole wheat if desired)
- 2 ounces shaved Parmesan, optional
Instructions
- Heat a large nonstick skillet with high sides over medium heat and mist lightly with olive oil spray.
- Working in two batches, add the artichoke hearts and char until deep golden, about 3–4 minutes per batch. Remove and set aside.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Spray the pan again, add the chicken and cook until lightly browned, about 5 minutes, turning once. Transfer to a plate and set aside.
- Spray the pan, then add the chopped onion, garlic and 2 teaspoons of oregano. Cook, stirring, until the onion softens and turns golden, about 4 minutes.
- Stir in the sun-dried tomatoes and kale. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add 2 tablespoons lemon juice and 2 1/4 cups water, then stir in the cavatappi. Cover and cook for 10 minutes, stirring once or twice.
- Cut the cooked chicken into 1-inch pieces.
- Remove the lid, stir the chicken and artichokes back into the skillet. Reduce heat to medium-low, cover and cook 5 more minutes or until the pasta is al dente and the chicken is heated through.
- Uncover and simmer briefly to cook off any excess liquid if needed. Taste and adjust salt, pepper and lemon to your preference. Serve topped with shaved Parmesan and the remaining oregano, if using.
Nutrition (per serving)
Calories: 428 kcal · Carbs: 56.5 g · Protein: 39 g · Fat: 5 g · Fiber: 5 g · Sugar: 8.5 g · Sodium: 1055 mg · Cholesterol: 83 mg
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