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Homemade One-Pot Chicken and Artichoke Cavatappi photo
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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 minutes
Cook Time35 minutes
Total Time45 minutes
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.

Equipment

  • large nonstick skillet with high sides (or wide sauté pan)
  • Spatula or tongs
  • Cutting board and knife
  • Measuring Spoons
  • Measuring cup

Notes

  • Use non‑aerosol olive oil spray to prevent sticking.
  • Cook artichokes in batches to get a good golden color.
  • Adjust salt and lemon to taste at the end.
  • Sun‑dried tomatoes add concentrated flavor; rehydrate slightly if very dry.