Getting dinner on the table after a long day doesn’t have to mean takeout or a kitchen disaster. This chicken pasta with artichoke hearts is my go-to solution for busy weeknights when I need something satisfying, healthy, and fast. It combines pantry staples with fresh flavors for a meal that feels special without the fuss.
Why This Recipe Works
- Uses one pot for the sauce and pasta, drastically cutting cleanup time.
- Relies on canned artichoke hearts and jarred sun-dried tomatoes for instant flavor without prep work.
- Cook chicken and sauce in the same skillet, building layers of flavor with minimal dishes.
- Pasta cooks directly in the sauce, absorbing all the delicious juices and thickening it perfectly.
- Ready in about 30 minutes from start to finish, fitting into even the craziest schedules.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (14 oz) can artichoke hearts in water, drained and quartered
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 1 (16 oz) box short pasta like penne or fusilli
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
Equipment Needed
- Large, deep skillet or Dutch oven (at least 12 inches wide)
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Box grater (for Parmesan cheese)
Instructions
Step 1: Season and Brown the Chicken
Pat your 1 lb of cubed chicken breasts completely dry with paper towels—this is crucial for getting a good sear instead of steaming. Sprinkle the chicken evenly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers, about 1-2 minutes. Add the chicken in a single layer, working in batches if needed to avoid crowding. Let it cook undisturbed for 3-4 minutes until you see a golden-brown crust form on the bottom. Flip the pieces and cook for another 2-3 minutes until just cooked through. The internal temperature should reach 165°F on an instant-read thermometer. Transfer the chicken to a clean plate; it will finish cooking later in the sauce. Tip: Don’t move the chicken around while it’s browning. Letting it sit creates that flavorful fond (the browned bits) on the pan bottom that will make your sauce incredible.
Step 2: Sauté the Aromatics and Vegetables
In the same skillet with the delicious chicken drippings, add your finely diced yellow onion. Cook over medium heat, stirring occasionally, for about 4-5 minutes until the onion turns soft and translucent. Add the 4 minced garlic cloves and cook for just 30 seconds until fragrant—be careful not to burn it, as burnt garlic tastes bitter. Next, stir in the drained and quartered artichoke hearts, the sliced sun-dried tomatoes, 1 teaspoon of dried oregano, and the optional 1/2 teaspoon of red pepper flakes. Cook this mixture for 2-3 minutes, letting the vegetables warm through and the flavors meld. You’ll notice the sun-dried tomatoes releasing some of their oil and the artichokes starting to pick up all the savory notes from the pan.
Step 3: Build the Sauce and Add Pasta
Pour in 4 cups of low-sodium chicken broth, using your wooden spoon to scrape up all those browned bits from the chicken from the bottom of the pan—this is where the deep flavor comes from. Bring the broth to a steady boil over high heat. Once boiling, add the entire 16 oz box of short pasta directly to the skillet. The pasta should be mostly submerged. Reduce the heat to a lively simmer (medium-low), cover the skillet with a lid, and let it cook for 10 minutes. Stir the pasta every 3-4 minutes to prevent sticking and ensure even cooking. The pasta will absorb the broth as it cooks, which simultaneously thickens the sauce. Tip: Using a short, sturdy pasta like penne or fusilli works best here as it holds up to the one-pot cooking method without getting mushy.
Step 4: Finish the Sauce and Combine
After 10 minutes, check the pasta. It should be al dente—tender but still with a slight bite. If it’s not quite done, cook for another 1-2 minutes. Once the pasta is ready, reduce the heat to low. Stir in the 1/2 cup of heavy cream and the cooked chicken pieces along with any accumulated juices. Let everything warm through for about 2 minutes. Then, remove the skillet from the heat. Stir in 1 cup of freshly grated Parmesan cheese until it melts smoothly into the sauce, creating a creamy, cohesive texture. Finally, fold in the remaining 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/4 cup of chopped fresh parsley. Taste and adjust seasoning if needed—you might want an extra pinch of salt depending on your broth and cheese.
Step 5: Serve Immediately
This dish is best served right away while it’s hot and creamy. Divide the pasta among bowls, making sure each serving gets plenty of chicken, artichokes, and sun-dried tomatoes. Offer extra grated Parmesan cheese at the table for those who want it. If you have a side salad or some crusty bread, now’s the time to bring it out. The pasta will continue to absorb liquid as it sits, so if you have leftovers, they’ll be thicker. Tip: To reheat leftovers, add a splash of chicken broth or water to a saucepan with the pasta and warm over low heat, stirring frequently, to restore the saucy consistency.
Tips and Tricks
For an even faster version, use a 12-ounce bag of frozen diced onion instead of fresh—no chopping required, and you can add it straight to the pan. If your family isn’t into spice, simply omit the red pepper flakes entirely. To make this dish ahead, cook the chicken and sauce through Step 3, then cool and refrigerate for up to 2 days. When ready to serve, reheat gently, add the cream and cheese, and finish with fresh parsley. If you’re using regular (not low-sodium) chicken broth, taste the sauce before adding the final 1/2 teaspoon of salt at the end, as it may already be salty enough. For a richer sauce, substitute half the chicken broth with dry white wine, letting it reduce for a minute before adding the broth.
Recipe Variations
- Vegetarian Twist: Omit the chicken. Add 1 can of drained and rinsed chickpeas or white beans when you add the artichoke hearts for plant-based protein. Use vegetable broth instead of chicken broth.
- Creamy Spinach Version: Stir in 2 cups of fresh baby spinach during the last 2 minutes of cooking, just until wilted. The spinach adds color and nutrients without extra prep.
- Lemon-Herb Brightness: Add the zest of one lemon and 2 tablespoons of lemon juice along with the cream. Swap the parsley for fresh basil or dill for a brighter, springier flavor profile.
- Different Protein: Instead of chicken, use 1 lb of large shrimp (peeled and deveined) or Italian sausage (casings removed). Cook shrimp for just 2-3 minutes until pink; brown sausage fully before removing from the pan.
- Gluten-Free Option: Use your favorite gluten-free pasta (like brown rice or chickpea pasta). Be sure to check the cooking time on the box, as it may vary slightly from regular pasta.
Frequently Asked Questions
Q: Can I use frozen chicken breasts?
A: Yes, but thaw them completely first. Pat them very dry before cubing and seasoning. Cooking frozen or partially frozen chicken will release too much water and prevent proper browning, resulting in a less flavorful sauce.
Q: My sauce seems too thin after cooking. What can I do?
A: Let it sit off the heat for 5 minutes; the pasta will absorb more liquid. If still too thin, simmer uncovered for 2-3 more minutes. For a quick thickener, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, cooking for 1 minute until thickened.
Q: Can I use marinated artichoke hearts instead of ones in water?
A: Absolutely. Drain them well and rinse briefly if they’re very oily. Since they’re already seasoned, you may want to reduce the added salt in the recipe slightly. They’ll add a nice tangy flavor.
Q: How long do leftovers keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce. The pasta will continue to absorb moisture, so it won’t be as saucy as when first made.
Q: Is heavy cream necessary, or can I use something lighter?
A: For a lighter version, substitute half-and-half or whole milk. The sauce will be slightly less rich and creamy but still delicious. Avoid skim milk, as it can curdle when heated. For a dairy-free option, use full-fat canned coconut milk.
Summary
This one-pot chicken pasta with artichoke hearts delivers maximum flavor with minimal cleanup. It’s a reliable, 30-minute dinner that pleases both adults and kids, using smart shortcuts like canned vegetables and one-pan cooking to make weeknights easier.
