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Chicken-and-Artichoke Penne

Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 30 mins

Makes 6 to 8 servings

A handheld Microplane grater makes it easy to add fresh Parmesan flavor.


  • 1/4 cup plus 1 1/4 tsp. kosher salt, divided
  • 1/2 pound penne pasta
  • 1 pound chicken breast tenders
  • 1 1/4 teaspoons black pepper, divided
  • 3 tablespoons olive oil
  • 1 pt. cherry tomatoes
  • 1 (9-oz.) package frozen artichoke hearts, thawed
  • 1 (6-oz.) package fresh baby spinach
  • 1 cup freshly grated Parmesan cheese

How to Make It

  1. Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes or until al dente. Drain, reserving 1 cup pasta water.

  2. Sprinkle chicken with 1 tsp. each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until golden. Remove chicken from skillet. Add tomatoes to skillet; cook, stirring often, 4 minutes. Stir in artichokes, 1/4 tsp. each salt and pepper, and 1/2 cup reserved pasta water. Reduce heat to medium, and cook, stirring often, 3 minutes or until tomatoes burst.

  3. Stir pasta, spinach, and 3/4 cup cheese into tomato mixture. Add up to 1/2 cup remaining pasta water, stirring constantly, until thin sauce forms. Chop chicken; toss with pasta mixture. Top with remaining cheese.