There’s a special kind of weeknight magic that comes from a single skillet, a handful of pantry-friendly ingredients, and a simple technique that takes stress out of dinner without skimping on flavor. This One-Pot Chicken and Artichoke Cavatappi is exactly that kind of meal: tender chicken tenders, bright artichoke hearts, sun-dried tomatoes, and hearty cavatappi all cooked together with kale and a lemony finish. It’s cozy, bright, and streamlined for real life.

Before we get into the recipe, a quick note about ingredients and texture: using whole wheat cavatappi gives a nutty chew that stands up to the bold briny notes of artichokes and sun-dried tomatoes. If you prefer a more tender pasta, choose a traditional semolina cavatappi and reduce the final simmer by a minute. The shaved parmesan is optional but adds a salty, savory finish that I love.

Ingredients

Olive oil spray (non-aerosol)
1 14.5-ounce can quartered artichoke hearts, drained
1 pound chicken tenders
1-1/2 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, I used whole wheat
2 ounces shaved parmesan (optional)

Why this One-Pot Chicken and Artichoke Cavatappi works

This recipe balances texture and brightness. The chicken tenders cook quickly and stay tender when seared just long enough to develop color. Artichoke hearts and sun-dried tomatoes bring acidity and umami, which the kale and lemon lift into something fresh. Cooking pasta in the same pan lets some of the starch thicken the cooking liquid and bind everything together so you don’t need a separate sauce. Minimal cleanup, maximum comfort.

Equipment

Large, heavy-bottomed skillet with a lid (or a 12-inch sauté pan)
Wooden spoon or silicone spatula
Sharp knife and cutting board
Measuring spoons and cup

Prep tips

Drain the artichoke hearts well and pat them dry so they won’t water down the skillet.
Chop the onion and garlic ahead of time. Minced fresh garlic gives the best flavor here.
If your sun-dried tomatoes are a bit dry, soak them in hot water for 5 minutes and drain before using to make them pliable.
Measure the pasta so it’s ready to go; one-pot recipes move quickly once the liquid hits the pan.

Rewritten Step-by-step Instructions

Follow these steps in order. The ingredient list above is the source of truth—use the exact amounts listed there.

Lightly coat the bottom of a large skillet with the non-aerosol olive oil spray and warm the pan over medium-high heat until it shimmers.
Season the 1 pound chicken tenders on both sides with 1-1/2 teaspoons salt and 1/4 teaspoon freshly ground black pepper.
Add the seasoned chicken tenders to the hot skillet in a single layer. Sear without moving for about 2 minutes, then flip and sear the other side for another 1 to 2 minutes, until the chicken is lightly browned but not fully cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add a second light coating of olive oil spray to the skillet if it looks dry. Add the 1 small chopped onion (about 1 cup). Cook the onion, stirring occasionally, until it becomes translucent and soft, about 3 to 4 minutes.
Stir in the 2 tablespoons chopped garlic and 1/2 tablespoon of the chopped fresh oregano (reserve the remainder of the oregano for later). Cook, stirring constantly, for about 30 seconds to 1 minute, until the garlic is fragrant but not browned.
Add the drained 1 14.5-ounce can quartered artichoke hearts and the 2 ounces julienne-cut sun-dried tomatoes to the skillet. Stir to combine and cook for 1 to 2 minutes to warm the artichokes and hydrate the tomatoes.
Nestle the partially cooked chicken tenders back into the skillet among the vegetables.
Pour in 4 cups of water (or low-sodium chicken broth if you prefer more savory depth), then add the 8 ounces cavatappi to the skillet, spreading the pasta so it sits mostly flat. Press gently so the pasta is submerged as much as possible.
Bring the liquid to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Cover the skillet with a lid and cook according to the pasta package directions, usually 10 to 12 minutes for whole wheat cavatappi. Stir the pan once or twice during cooking to prevent sticking and to ensure even cooking.
Five minutes before the pasta is done (about 5 to 7 minutes into the simmer, depending on package directions), stir in the 6 cups packed chopped kale and the remaining 1/2 tablespoon chopped fresh oregano. Tuck the kale down toward the cooking liquid so it wilts evenly.
Continue to simmer until the pasta is tender and the chicken is cooked through to an internal temperature of 165°F (74°C). If the liquid reduces too quickly before the pasta is tender, add up to 1/2 cup additional hot water or broth and continue cooking until done.
Once the pasta and chicken are cooked, remove the skillet from the heat. Stir in 2 tablespoons fresh lemon juice and taste. Adjust seasoning with additional salt and freshly ground black pepper as desired. If the dish needs a brighter lift, add a squeeze more lemon juice to taste.
If using, sprinkle the 2 ounces shaved parmesan over the top and gently toss to combine, letting the cheese melt slightly into the warm pasta and vegetables. Serve immediately.

Serving suggestions

This One-Pot Chicken and Artichoke Cavatappi is satisfying on its own, but a few simple additions make it feel special. Serve with a crisp green salad and a wedge of lemon for guests to squeeze on top. Crushed red pepper flakes add heat if you like a little spice. For an extra herb finish, scatter a few more teaspoons of chopped fresh oregano or parsley over each plate.

Make-ahead and storage

You can prepare this recipe up to two days in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring between each burst until warmed through. The pasta may absorb more liquid as it sits, so add moisture when reheating to restore the creamy texture.

Variations

Vegetable-forward: Replace the chicken with firm tofu cut into strips and follow the same steps, searing the tofu until golden and then continuing with the recipe.
Creamier finish: Stir in 1/3 cup plain yogurt or light cream at the end of cooking, off the heat, for a richer sauce.
Greens swap: If you don’t have kale, baby spinach or chopped Swiss chard will work; add them later in the cooking process since they wilt more quickly.
Cheese options: If you don’t have shaved parmesan, grate Pecorino or a hard aged cheese and sprinkle it on at the end.

Flavor notes and troubleshooting

If the pasta finishes cooking but the liquid is still abundant and thin, remove the lid and increase the heat to medium-high for a few minutes to reduce the liquid while stirring frequently so nothing sticks. If the pan dries out before the pasta is tender, add small amounts of hot water or broth—up to 1/2 cup—as needed.

If the chicken pieces are thicker and not fully cooked when the pasta is done, remove the chicken, finish cooking it separately until it reaches 165°F, then slice and return to the pan. To avoid this, try to choose uniform chicken tenders so they cook evenly with the pasta.

Why I reach for this recipe again and again

This One-Pot Chicken and Artichoke Cavatappi hits a sweet spot: it’s fast enough for weeknights, interesting enough for company, and forgiving if your schedule redirects you partway through cooking. The combination of briny artichokes, bright lemon, and chewy cavatappi comforts like a classic pasta while staying light and fresh thanks to kale and citrus. It’s one of those recipes that becomes a reliable favorite in rotation.

Make it, tweak it to your pantry, and enjoy the ease of a full meal in a single skillet.

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One-Pot Chicken and Artichoke Cavatappi

A quick one‑pot pasta with tender chicken, artichokes, kale, and sun‑dried tomatoes for an easy weeknight dinner.

Prep Time10

Cook Time35

Total Time45

Servings: 4 servings

Ingredients

olive oil spray (non‑aerosol)
1 14.5-ounce can quartered artichoke hearts drained
1 pound chicken tenders
1 1/2 teaspoons salt plus more to taste; recipe uses 1/2 tsp to season chicken and 1 tsp for the vegetables
1/4 teaspoon freshly ground black pepper plus more to taste; recipe uses 1/4 tsp to season chicken and 1/2 tsp for the vegetables
1 small onion chopped (about 1 cup)
2 tablespoons garlic chopped (about 5 cloves)
1 tablespoon fresh oregano chopped, divided
2 ounces sun‑dried tomatoes (julienne‑cut) not in oil
6 cups kale packed, chopped (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 parmesan shaved, optional

Instructions

Heat a large nonstick skillet with high sides over medium heat and lightly mist with olive oil spray.
Working in two batches, add the drained artichoke hearts and cook until dark golden, about 3–4 minutes per batch; transfer to a plate.
Season the chicken tenders with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Spray the pan with more oil and cook the chicken 5 minutes, turning halfway, until cooked through; transfer to a plate and set aside.
Add a little more spray if needed, then add the chopped onion, chopped garlic, and 2 teaspoons chopped oregano and cook, stirring, until the onion is softened and golden, about 4 minutes.
Stir in the sun‑dried tomatoes and chopped kale, then sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Add 2 tablespoons lemon juice and 2 1/4 cups water, stir in the cavatappi, cover the pan, and cook for 10 minutes.
Cut the cooked chicken into 1‑inch pieces while the pasta cooks.
Remove the cover, stir in the chopped chicken and reserved artichokes, reduce heat to medium‑low, cover, and cook 5 more minutes until the pasta is al dente and the chicken is heated through.
Uncover and simmer briefly to evaporate any excess liquid if necessary, then serve topped with shaved parmesan (if using), remaining oregano, and more salt and pepper to taste.