This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor.
One-Pot Chicken and Artichoke Cavatappi
The artichokes in this Chicken and Artichoke Cavatappi make this dish extra delicious. If you’ve never cooked with them, this pasta recipe is a great place to start. Did you know that artichokes are a good source of vitamins C and K, fiber, and protein, and low in calories? Plus, cleanup is pretty fast since you only have to wash one pot – sign me up! For more artichoke recipes, try my Chicken Thighs with Artichoke Hearts and Feta Cheese and Hot Spinach Artichoke Dip , and don’t miss this One-Pot Spaghetti Puttanesca.
This one-pot pasta comes together fairly quickly on the stovetop, so it’s important that everything is chopped, measured, and ready to go before you begin cooking. First, you cook the artichokes, remove them from the pan, and then cook the chicken and take that out. Next are the veggies, and then you add in water, lemon juice, and pasta and cook for ten minutes. Return the artichokes and chicken to the pan, cook for five minutes, and then voila, dinner is ready.
Tips for Chicken Artichoke Pasta
Artichokes: I char the artichokes for a deeper flavor. I cook them on the stove for 3-4 minutes in two batches. You can skip this step, though and just add them to the pot as directed in step 5.
Sun-dried tomatoes: To keep the fat at a minimum, choose non-marinated sun- dried tomatoes, which are usually sold in a pouch rather than a jar. They will hydrate and plump up nicely once they simmer with the other ingredients.
What to Serve with Artichoke Pasta
This healthy artichoke chicken pasta is a full meal in one: protein from chicken and Parmesan, four vegetables, and carbs from the pasta. If you’d like to round out the meal, serve it with your favorite salad.
- If you don’t have cavatappi, substitute it with rotini or penne.
- Swap the kale for spinach if you prefer.
- You can use dried oregano instead of fresh.
More Pasta Recipes You’ll Love:
- Orecchiette Pasta with Chicken Sausage and Broccoli
- Spaghetti with Sauteed Chicken and Grape Tomatoes
- Easiest Pasta and Broccoli Recipe
- Penne with Brussels Sprouts in a Ragu
- Baby Pasta Shells with Asparagus and Marinara Sauce
One-Pot Chicken and Artichoke Cavatappi
- Olive oil spray, (non- aerosol)
- 1 14.5-ounce can quartered artichoke hearts, drained
- 1 pound chicken tenders
- 1-1/2 teaspoon 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)
- Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.
- Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Spray pan with more oil, add chicken to the pan and cook 5 minutes, turning half way through cooking. Transfer to a plate and set aside.
- Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.
- Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi, cover and cook for 10 minutes.
- Cut chicken into 1-inch pieces.
- Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.
- Remove cover and cook off any excess liquid if necessary.
- Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.