In a large skillet with high sides, heat the olive oil over medium heat. You’ll want it hot enough to shimmer, but not smoking. This step will help infuse the oil with the flavors of the garlic and onions.
Once the oil is ready, add the minced garlic and chopped onion. Sauté them for about 3 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This is the perfect moment to soak in the delicious aroma!
Next, stir in the sun-dried tomatoes and cook for an additional 3 minutes. You’ll notice the tomatoes soften and their flavors meld with the garlic and onion, creating an inviting base for the dish.
Now it’s time to introduce the star of the show! Add the chopped chicken, artichokes, kosher salt, chicken broth, and the whole wheat penne pasta. Stir everything together until well combined. The skillet should be filled with a colorful medley of ingredients.
Cover the skillet and let it cook for about 12 minutes over medium heat. During this time, the pasta will absorb the flavors and liquid. Stir occasionally to ensure nothing sticks to the bottom.
After 12 minutes, check the pasta. It should be tender, and most of the liquid should have been absorbed. If it’s not quite there, cover and cook for a few more minutes.
Once perfect, remove the skillet from heat. Stir in the lemon zest, chopped basil, and shredded parmesan cheese. Mix until everything is evenly distributed and the cheese melts slightly, creating a creamy texture.
Serve your One Pot Chicken Artichoke Penne hot, garnished with additional basil or parmesan if desired. Enjoy every creamy, cheesy bite with friends and family!
