One-Pot Chicken and Artichoke Cavatappi

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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
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.

pasta with chicken and artichokes

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.

close up of One Pot Chicken and Artichoke pastaChicken and Artichoke Pasta

More Pasta Recipes You’ll Love:

One Pot Chicken and Artichoke Cavatappi
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4.81 from 66 votes
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One-Pot Chicken and Artichoke Cavatappi

428 Cals 39 Protein 56.5 Carbs 5 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Italian
This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor.


  • 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.
    charred artichokes
  • 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.


Serving: 21/2 cups pasta, Calories: 428kcal, Carbohydrates: 56.5g, Protein: 39g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 1055mg, Fiber: 5g, Sugar: 8.5g
Keywords: one pot pasta, one pot recipes

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  1. This recipe was wonderful! Brilliant use of sun dried tomatoes,. I used whole grain penne because that is what I had. I love making one pot meals and my husband loved eating it, so this is a keeper!

  2. This was outrageously delicious! The pasta absorbed the flavors, the kale was delicious, the sundried tomatoes were superb! I added black olives at the end, not because it needed it just because we love olives! Thank you for always having the best recipes

  3. This was delicious. I will definitely make it again. Used spinach I stead of kale. 

  4. Made this tonight as written with two additions/substitutions:

    When adding the chicken back, I also added two tablespoons of olive tapenade, plus a tablespoon of white wine vinegar.  And rather than Parmesan, I served with feta (and had extra at the table to add as desired). It was so delicious. I love the distinctive balance of the briny tapenade with the doughy sourness of feta next to the flavors of the sun-dried tomatoes and artichokes. Yum. 

  5. Wonderful amalgam of flavors.  Used baby spinach, but added at the very end just to wilt. Definitely  char the artichokes. Used  oregano, and sun-dried tomatoes, and deglazed pan with white wine. So very good. Will add to the rotation. Thank you!

  6. This is delicious!!! My husband is even looking forward to the leftover meal. Happy tummies!

  7. Holy smokes!!!!! So delicious! Thanks!

  8. Absolutely love this recipe! I used frozen artichoke hearts from Trader Joe’s and it’s even better than the canned version. Also a deglazed the pan after cooking the onions with a splash of white wine. Yummmm

  9. This was SO good. I subbed a cup of chicken broth for some of the water and I used Carba Nada noodles so lower in carbs but the flavor was great and it was different – this will definitely go in my rotation!

  10. Made this recipe last night for the first time. I had printed it in March of 2021 and when I looked at the recipe again today to do the review, I could see that it had been updated to answer a few of my questions! This tasted delicious and will definitely make it into rotation. I don’t know if my chicken tenders are just Texas sized, but cooking them for 2 1/2 minutes per side was not going to get them even remotely done. I ended doing them for 9 minutes per side (flipping twice) to get the chicken cooked all the way through. Also great idea to pan sear the artichokes, but mine took a good bit longer to get good color on them (I have an induction cooktop and had heat up above midway – perhaps Gina has a gas cooktop and it is faster?). Cooking the chicken in the skillet really made a nice fond in the bottom for the onions and garlic to absorb. The step that was added between my printing and today is now step 10 to remove cover and cook off any excess liquid. I ended up doing that instinctively because it was a bit soupy, but wondered if I had done something wrong. One problem I had was that the pasta did not cook evenly and I had a few pieces that just didn’t get under the liquid despite stirring so were super al dente (read crunchy!). I might consider cooking the pasta first and adding the spinach later (I used spinach instead of kale as that was what was on hand). Waiting to add the spinach would let the pasta get under the liquid more evenly. Overall, this was a lovely use of canned artichokes, which we love. Great recipe. So grateful for the wonderful recipes from Skinnytaste!

  11. Winner winner! Lots of flavor and great approval from even the non-kale crowd. Definitely making again and love that it had lots of veggie! I used whole wheat penne.

  12. So good! I used boneless, skinless chicken thighs instead of tenders – really excellent recipe.

  13. Dish was delicious, very flavorful! Made it last night and my husband and I really enjoyed it! Used rotini instead of cavatappi as I couldn’t find any – still worked great. Took me a little longer than the cook time, but usually does when I attempt a new recipe. Next time I make it, I know it won’t take as long. Will definitely be doing this one again 🙂

  14. I don’t think I’ve ever commented on a recipe before.  Just finished making this tonight.  It was an absolute hit with my husband who never likes any “surprise” recipes. I did use low sodium broth instead of water as I had an opened container I needed to use.  Will definitely make this regularly.

  15. What do you mean by chicken tenders?

  16. I liked it hubs was so so on it. We used elbow couldn’t find the other pasta in our area. I’m making this again.

  17. Yummy! I made this for dinner tonight, and we really enjoyed it. I thought I had sun dried tomatoes in a bag and a can of artichoke hearts. It turned out that I had only marinated artichokes and sun dried tomatoes in oil. I drained the artichokes and sun dried tomatoes. We had fresh home grown garlic, which is so good. I had to use dried oregano and regular cavatappi, also used fresh spinach. We are definitely having this again. Thanks again for another great recipe!

  18. This is such a good recipe. We did use marinated artichoke hearts, and I just didn’t use any olive oil when browning them. I will add this to our normal rotation.

  19. I used chicken broth in place of the water and it was great, even the kids liked it.

  20. This was a winner of a dish! I added some red pepper flakes when I added the oregano, garlic and onion. Followed the recipe. Thank you for another great recipe!

  21. Thank you Gina for making my summer! I’ve tried a handful of new recipes this summer (none of them yours) and all have come out either meh or just bad. This is the first one that turned out so good that it will be a summer staple from here out.

  22. Saying this is a one pot meal is a bit misleading. I had to dirty several prep bowls and plates to make this dish. It didn’t feel as easy as described.
    That said it delivered on the flavor!

    • You’re still only using one pot to cook in, correct? I would argue that it’s not misleading. “One pot” is not synonymous with “one dish”. Using other kitchen tools & paraphernalia is quite expected in any cooking. Mise en place doesn’t negate the cooking method. It’s just… cooking.

  23. Wonderful! Each bite was amazing from start to finish. I didn’t have kale (yuch!) but I had a big box of baby spinach. And instead of cavatappi I used little spinach farfalle (extra greens!) The entire family ate it up. If my daughter is not with us next time I’ll add some red pepper flakes to the onions and garlic to bring some heat. Bu this will definitely be in the rotation!
    Thank you!!!!

  24. I have made this twice and it is fantastic. I had to grill the artichokes to get a good flavor balance, and also added half of a diced tomato for a little more sweetness to cut through the sour – but after that, perfection! Love this.

  25. One of my husband’s favorite recipes! I put in the canned artichoke hearts and a jar of the marinated artichoke hearts. Yes they have oil, but the oil has so much flavor. I used the oil from the marinated hearts for cooking the rest of the recipe. When I make this recipe again, I will brown the chicken breast first so I get those delicious browned bits. Then I will do the artichokes next. I also added some chicken broth to amp up that chicken flavor.

  26. Thank you for this Recipe.   It was delicious for Mother’s Day 2021 family dinner.  It was so nice not to know I’ve fed my family a healthy meal.  

  27. This was so yummy! First time I have cooked pasta within a dish and it turned out perfectly. I used brown rice pasta. Also substituted rainbow chard for the greens as that was what I had on hand. I’m not a huge fan of sun dried tomatoes so put some kalamata olives in instead. It was so flavorful!

  28. This recipe was delicious!! Loved that it was a “one pot” meal and the flavors were so good. It definitely helped to have everything chopped and ready to go at the start. Will make again! 

  29. This is the second and last time I will try a “one pot” pasta, I can’t seem to get the pasta to cook! I ended up having to add more water at the end and sit and wait forever for it to finish cooking. I liked the flavors a lot, next time I will just cook the pasta separately. 

  30. Another winning skinnytaste recipe! I used Jovial cassava fusilli to make it grain free and it was delicious, the whole family loved it and asked me to put it in regular rotation. Thanks Gina!

  31. Oh my gosh, soooo good!!!!  I added a tiny bit of extra water as I felt like there wouldn’t be enough to cook the pasta.  But I think it would’ve been fine.  We had to then let the extra liquid cook out a bit.  Next time will make as written.  This is packed with flavor, and we loved this!  Making this a second time this week!  

  32. DELICIOUS!! My kids (3&5) also loved (they didn’t eat the tomatoes. I had to add in extra water like others said…I also used more pasta so that would make sense!  The shaved Parmesan and fresh oregano at the end really brought it all together. Highly recommend! 

  33. Really tasty and easy pasta, definitely recommend!

  34. It is very good; however, I will add a little more chicken (maybe 1.5 lbs) and reduce the pasta to maybe 6 oz.

  35. This was so delish! I used Fiber Gourmet penne pasta and cooked it in 2 1/4 cups chicken stock, not water. I found that it needed a bit extra cooking liquid towards the end of the 10 minutes, so I had to add about 1/2 cup water to finish it. I also added 2 TBS of rose wine and 1 TBS of light butter to give this an extra touch. Finished it off with chopped fresh herbs from my garden: italian parsley, basil and chives. This was really fantastic.  It was so nice to only have the one pot YL clean. I used a 6 qt Dutch oven and it worked great. 

  36. I found this on Pinterest and it was really good. I’m not a particularly healthy eater and was looking for something healthier for dinner that still tasted good. This was a knockout. I think charring the artichokes made a big difference! I did also use smoked sun dried tomatoes instead of regular and spinach but I consider those very minor tweaks – and waited until the end to add the lemon juice for brightness but it was fire. I added cayenne as well but that’s because we are heat people (like grow our own jalapeños and chili’s and own garden grown Carolina reaper powder).  My bf loved it as well. We will def make this again and again!!!!   

  37. Wanted to love this recipe but after following the instructions to a T the noodles were still 75% raw at the end of it (so raw they cracked when bent). I will try it again with cooking the noodles in a separate pot. Love you Gina, thanks for all you do!!

  38. I thought this was good- a bit weird to cook the pasta in water with the other ingredients – didn’t really cook down, so next time I would cook pasta separately and mix in. I would also suggest deglazing pan after cooking onions and garlic for more flavor.

    • Same here. I will cook the pasta separately.

      • This was delicious! I used rotini noodles cause that’s what I had. Used 50/50 chicken stock to water to cook noodles in – just a bit more flavor. Oh, and used roasted red peppers instead of sun dried tomatoes because we accidentally bought them. Haha. Might just continue with the peppers though as they were great!

  39. Excellent; this dish was delicious.  Everyone loved it. Will be in the rotation of meals.  I actually grilled the chicken first and then cut it into bite sizes and threw it in the pot.  

  40. Made this tonight and it seemed like we were at an Italian restaurant it was so good. First time leaving a review. Loved this so much. I accidentally cut the chicken before I cooked and it was just fine. Used whole wheat pasta and it was amazing! Used Lacinto kale.

  41. This was DELICIOUS!!! I never really cook with sun dried tomatoes and artichoke but this is my new favorite pasta!! The flavors were so rich and tasty and it filled me up! I did use penne pasta instead because that was what I had in my pantry. I have saved this and will make it again soon!!

  42. This is a vegetarians dream! Made it tonite, leaving out the chicken obviously, and it’s truly restaurant quality. Thank you, Gina! 

  43. Use the biggest skillet available. Cover the pasta as it cooks. Mine took longer and needed a little more water, Overall, delicious!! We never get bored with these menus!

  44. I’m on purple plan, If I use whole wheat pasta will it be 0 points?

    • I’m wondering the same thing

    • I don’t think so, doesn’t chicken have points on purple?

      • Nope. Chicken breasts are included on the zero point food list. I’m also looking this over and wondering where the points came from for purple. Is there 2 points of cheese? It looks delicious. Plan to try this soon.

    • Only if you leave out the cheese?

      I use GF pasta so have to cook it separately, but loved this!
      I also used frozen artichokes instead of canned.

    • Was it answered that it is 0 points if you use whole wheat pasta and no cheese?

    • Was thinking this too!  I’m looking over the ingredients and I think the only thing that counts towards points is the cheese.  Delicious dish!  I added a little more liquid and cooked the pasta longer but it came out so yummy!

  45. First time for me cooking pasta in with other ingredients. I usually would cook pasta by itself so I could have a non pasta alternative ( I am actually not a pasta lover) and my husband can have pasta, but I thought the cavatappi shape looked fun to try. I needed to add a bit more water or ( broth–I did use some chicken broth) to get pasta done, but I had skillet that had no lid and had to improvise a lid that was not perfectly tight, so that may be why. I added some extra herbs de Provence too. I found Fruit Bliss dried tomato and they are in a pouch and very nice and soft-no oil. I used spinach instead of kale. I had some roasted asparagus with this. Husband enjoyed it very much. I liked it -even though not generally a pasta eater.

  46. This was so good and a big hit with our family! I did add a splash of white wine when sautéing the veggies and the flavor was great. Actually even better for leftovers the next day! 

  47. I’ve been wanting to make this since the recipe was posted and I finally got around to it today! It is amazing! Don’t wait to make it and don’t be worried about it not having a “sauce” it is full of flavor! Another winner, Gina!

  48. I actually left out the artichokes (even though I love them) because I thought there was too much “stuff” in it. It was delicious even my teenager ate all the veggies. 

  49. I made this tonight and it is now one of my favorites. It is SO tasty and I loved the fact that it is a “one-pot” meal. I couldn’t find the sun-dried tomatoes in water so I used the ones in oil. I squeezed as much oil out of them as I could, and I’m actually glad I used these instead of the ones in water. I believe it added to the flavor. I accidentally added 2 1/2 cups of water instead of 2 1/4, which worked out fine. Everything else I kept the same although I used regular Cavatappi instead of wheat Cavatappi.

    Thanks for another great meal 🙂

    • The sun dried tomatoes are not in water, they are dry in a bag, like you would buy dried apricots. Stores have them in different areas, sometimes there in the produce area, my grocery store keeps them near the olives. 

  50. So at this point I’m going to give the recipe a three out of five stars. I was really excited about making this recipe. Unfortunately I didn’t like it very much. It could have been the fact are used Banza pasta instead of A better gluten-free brand. I felt the flavors were a little lacking again it might be due to the type of “pasta” I used. I’ll try it again but with something different. I really wanted to like it but it was a no from me. I’ll try again with a different type of pasta.

    I would also look at increasing some seasonings or maybe using the sun-dried tomatoes and oil. I know that that would increase the points but I think it would add a little more flavor as well.

  51. I made this last night and it was delicious. I am not a fan of kale so I substituted spinach and it worked great. In a couple weeks I will make it again and perhaps try it with shrimp.

  52. This was really good. I used whole wheat fusilli, swapped kale for spinach, and skipped the Parmesan (did not miss it). I got 5 servings out of it for 5 WW Blue points according to recipe builder. 

  53. Simple, light and bright flavors! It was a hit with my family!

  54. Made this tonight and shared the recipe with so many friends. I cooked the chicken in broth in my instant pot this morning and used the broth instead of water. This is a winner and I’ll make it over and over! Thanks for all the fab recipes!!

    Could you do a grandma pizza recipe please???

  55. So good 😊 I swapped the kale for baby spinach. Loved only having to clean one pot. 

  56. I made this a bit different but it was delicious.  I cooked my pasta separately (so omitted the water in the one step), but combined everything once the pasta was cooked.  While it was technically two pots, it was perfect!  

  57. This was fantastic. The only I did differently was deglaze the pan when I added the onions with a splash of wine and used an entire 10oz bag of kale. 

  58. This was absolutely delicious. I swapped the pasta for whole wheat penne (couldn’t find whole wheat cavatappi) and swapped spinach for kale and it’s great! 
    Thank you!!!

  59. Trying to eat less meat… what you you recommend for chicken substitute? Salmon? Tofu? 
    Looks delicious! 

    • I like to put one or two servings of whatever I’m making in the freezer for future weeks’ meals. Any idea how well this will freeze?

      Thank you for being my #1 go-to for recipes (on line and cookbooks)!

  60. This was delicious. A few comments: I also didn’t cover when cooking the pasta (it says remove cover, but recipe didn’t specify to cook covered), so I found it took a good bit longer to cook and I probably added another cup of liquid to get the cavatappi al dente. The flavors were wonderful. I will probably try it with Chard or spinach next time, as my husband found the kale not wonderful. The onion, garlic, sundried tomato & bit of lemon juice gave the dish beautiful flavors.

  61. Can you use chicken broth instead of water when adding the pasta to the pan to cook? Thinking it would add even more flavor.

  62. This was outstanding! The one-pot approach added so much flavor to the pasta. A definite keeper in our house!

  63. Just want to double check on the serving size. It shows the serving size is 2 1/2 cups?
    Can’t wait to try this, love all your recipes!

  64. It does not say to cover the pan in step 7; I didn’t read ahead (my own fault!) and didn’t realize it needed to be covered until I read that it said to remove the cover in a later step. Still tastes delish!

  65. Hi Gina, How was it calculated to be 6 purple smart points? Is it the pasta and Parmesan cheese? New to WW and trying to figure out. Have always loved skinny taste recipes!! I made it tonight with whole wheat pasta. 

  66. Delicious! Made with GF penne and we loved it!

  67. I like kale but my family does not, could you sub it out for like spinach?

  68. Gina!

    I am probably your biggest fan. Haha. I haven’t really cooked anything other than your recipes since I started cooking (32 years old now). Weight watchers has always been in my family, as that’s how my mom lost her weight after kids so we know it works, and with your recipes I have successfully lost 20 lbs since mid Jan! Woohoo! Anyway. I have some feedback- which I’m sure you considered already, but I thought it could be helpful to your success! 

    How about an app? With all your recipes, (exclude cookbooks so those are still bought) I realize you have the ability in this website to upload the grocery list to the app you gave, and I use any list which is helpful! But an app with one click would be amazing! 

    Second, is there a way we can add your recipes to the weight watchers app, I end up manually creating them, but with your huge selection of recipes it’s difficult and time consuming (finishing up nursing school during a pandemic is very time consuming).

    If there is anything I can do to help! Let me know! 🙂 Hope this helps you and your success ❤️


  69. Can you use thawed frozen artichokes or marinated artichokes (obviously the marinated will add some macros)

  70. When you add the pasta is it cooked or uncooked?

  71. I’m not a huge fan of kale–what would be a better substitution for this? Swiss chard? Spinach?

  72. I’ve never cooked with tenders because I usually prefer dark meat, but do you remove the tendon or can it be left? I’d like to use the tenders for this recipe but I’m terrified of trying to remove that muscle.

  73. Hi.  Can you use Banza chickpea pasta to replace the pasta used in this recipe?  Thanks. 

  74. Fast tasty and pretty on the table. I added some feta cheese before serving. Also it’s good at room temperature.

    • I was just thinking it was good, but felt like it could use some feta. I’m going to try that with my leftovers today! Thanks for sharing.

  75. The points values for this are wrong. Purple would be 10 (according to your nutritional data).  I get 10 based on what you’ve listed. This sounds great tho, but I will sub whole wheat pasta to bring the points down.

    • Nope not wrong, you cant use the calculator for WW.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  76. Just a quick question to make sure I am reading the recipe correctly…I add the cavatappi to the one pan with the water…won’t that leave it too “liquidy” or do all the ingredients absorb the water once they are all thrown together in the pan? I definitely want to try because this looks easy AND yummy!!