There are dinners that feel like an indulgence and dinners that feel like comfort — this One-Pot Chicken Artichoke Penne is both. It’s the kind of meal that comes together fast, uses simple pantry and fridge staples, and leaves the kitchen barely messy. Think bright lemon zest, tender artichoke bites, savory sun-dried tomatoes, and juicy chopped chicken all mingling with whole wheat penne in a single pot. It’s weeknight-friendly, freezer-friendly (for cooked chicken), and perfectly suited to those nights when you want something tasty without a big fuss.

Why you’ll love it

One-pot ease: Everything cooks together, which means fewer dishes and more time to relax.
Bright and savory flavors: Lemon zest and basil lift the richness of parmesan and sun-dried tomatoes.
Whole wheat pasta: Hearty texture that holds up to the sauce and gives a satisfying bite.
Uses cooked chicken: Leftover cooked boneless and skinless chicken breast works beautifully, so this is a smart weeknight rescue meal.

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

Prep notes

Before you start: mince the garlic, chop the onion, drain and roughly chop the artichoke hearts, and finely chop the basil. If your sun-dried tomatoes are packed in oil, drain them briefly and coarsely chop them; if they’re dry-packed, rehydrate in warm water for 5–10 minutes and drain before using. Cut your cooked chicken into bite-size pieces so it heats through quickly without overcooking.

Step-by-step directions

Heat a large, heavy-bottomed pot or deep skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat the bottom.
Add the 1/2 cup yellow onion and sauté for 2–3 minutes, stirring occasionally, until the onion is softened and translucent.
Add the 3 cloves garlic, minced, and cook for about 30–45 seconds, stirring constantly, until fragrant. Take care not to let the garlic brown.
Stir in the 1/2 cup sun-dried tomatoes and let them warm for about 1 minute so their flavor releases into the pot.
Add the 2 cups chopped cooked boneless and skinless chicken breast, the 1/2 cup canned artichokes (drained and roughly chopped), and the 1/2 teaspoon kosher salt. Stir to combine the ingredients evenly.
Pour in 2 1/2 cups chicken broth and bring the mixture to a simmer over medium-high heat.
Add 1 pound whole wheat penne pasta to the simmering liquid. Stir well to ensure the pasta is mostly submerged and not stuck together.
Reduce the heat to maintain a gentle simmer. Cook, uncovered, for 10–12 minutes, stirring every few minutes to prevent sticking and to ensure even cooking. The pasta should become tender and most of the liquid should be absorbed into a saucy coating.
Once the penne is cooked to your liking and the sauce has thickened slightly, stir in 2 teaspoons lemon zest, 1/4 cup fresh basil (finely chopped), and 1/2 cup fat-free parmesan cheese (shredded). Mix until the cheese melts and everything is evenly incorporated.
Taste and adjust seasoning as needed; add a pinch more kosher salt or a squeeze of lemon juice if you want brighter acidity.
Remove the pot from the heat. Let the pasta rest for 1–2 minutes to thicken slightly, then serve hot, garnished with an extra basil leaf or a light sprinkle of parmesan if desired.

Serving suggestions

This dish pairs perfectly with a crisp green salad or simply roasted vegetables for a balanced plate. A light drizzle of extra virgin olive oil and a few basil leaves brighten each portion. For a heartier side, roasted potatoes or crusty whole-grain bread work well to soak up any remaining sauce.

Make-ahead and storage

To store: Refrigerate leftovers in an airtight container for up to 3 days. The pasta will continue to absorb sauce as it sits; add a splash of water or chicken broth when reheating to loosen it up.
To reheat: Warm gently on the stovetop over low heat, stirring and adding a little liquid until the consistency is restored. You can also reheat in the microwave in 30-second bursts, stirring between intervals.
To use frozen cooked chicken: Thaw fully before chopping and adding. If your cooked chicken is frozen in chunks, reheat and shred or chop before stirring into the pot.

Variations and swaps

Vegetarian: Replace chicken with an equal amount of chickpeas or firm tofu for a plant-based version. Increase the artichokes to 1 cup for extra heartiness.
Extra creaminess: Stir in 1/4 cup plain Greek yogurt or 2 tablespoons cream at the end for a silkier finish.
More veg: Add a couple of handfuls of baby spinach during the last 2 minutes of cooking so it wilts into the pasta.
Spice it up: Add a pinch of red pepper flakes when you sauté the onion for gentle heat.

Why whole wheat penne works

Whole wheat penne has the texture needed to stand up to one-pot cooking. It doesn’t become mushy as fast as some refined pastas, and its nutty flavor complements the savory-sweet combination of sun-dried tomatoes and artichokes. If you prefer a different shape, a short pasta with ridges will grab onto the sauce similarly well.

Final notes

This One-Pot Chicken Artichoke Penne is a reliable, flavorful weeknight recipe that’s easy to adapt and forgiving to work with. The combination of lemon zest, basil, and parmesan finishes the dish with brightness and savory depth, while the one-pot method keeps clean-up simple. When you want dinner that feels thoughtful but doesn’t require effort, this pasta delivers.

Enjoy a warm bowl, and don’t be surprised if it becomes a dinner rotation staple — it’s the kind of recipe you’ll want to make again and again.

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One-Pot Chicken Artichoke Penne

A simple, comforting one-pot pasta with chicken, artichokes, sun-dried tomatoes, and fresh basil.

Prep Time15

Cook Time20

Total Time35

Servings: 6 servings

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 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

Instructions

Heat 1 tablespoon olive oil in a large high-sided skillet over medium heat.
Add the minced garlic and chopped onion and cook, stirring occasionally, until the onion is softened, about 3 minutes.
Stir in the sun-dried tomatoes and cook for about 3 more minutes until the onions are just 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-low heat for about 12 minutes, stirring occasionally, 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 hot.