A creamy one-pot pasta combining tender chicken, tangy artichokes, and vibrant basil pesto for a wholesome weeknight dinner with minimal cleanup.

Scale

2 tablespoons olive oil

1 pound boneless skinless chicken breast, diced

3 cloves garlic, minced

1 can (14 oz) artichoke hearts, drained and quartered

3 1/2 cups low-sodium chicken broth

8 ounces whole-grain pasta

1/4 cup unsweetened almond milk

1/3 cup basil pesto

1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup grated Parmesan cheese

2 cups baby spinach

salt and black pepper to taste

fresh basil for garnish

lemon zest for garnish

1. Heat olive oil in a large skillet over medium-high heat and add diced chicken, seasoning with salt and pepper.

2. Cook chicken for 5–6 minutes until lightly browned, then remove and set aside.

3. Add minced garlic to the same pan and sauté for 30 seconds, then stir in artichoke hearts and cook 2 minutes.

4. Return chicken to the pan, pour in chicken broth, add pasta, and bring to a gentle boil.

5. Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally until pasta is al dente.

6. Stir in almond milk and pesto, then add spinach and Parmesan, cooking until spinach wilts and sauce is creamy.

7. Adjust seasoning, garnish with fresh basil and lemon zest, and serve immediately.

Keywords: one pot pasta, chicken pesto pasta, healthy pasta, artichoke pasta, one pot dinner, creamy pesto pasta, weeknight dinner