Creamy Chicken Artichoke Skillet: One-Pot Wonder

The holiday season is magical—but let’s be honest, it’s also chaotic. Between decorating, shopping, and hosting, the last thing anyone wants is a sink full of dishes. That’s where one-pot dinners come to the rescue. These meals are hearty, festive, and require just a single skillet or baking dish—leaving you more time to enjoy the season.

A creamy chicken artichoke recipe that is delicious, colorful, and exactly the kind of easily prepared dinner that saves the day and delivers magical results without the stress.

This 30-minute marvel features tender rotisserie chicken, whimsical rainbow pasta, tangy artichoke hearts, and luscious cream cheese—all simmered together for effortless cleanup. Whether you’re feeding family, entertaining guests, or just craving something warm and comforting, this rainbow pasta recipe is our go-to one-pot holiday dinner.

Prep time: 10 minutes | Cook time: 20  minutes | Total time: 30  minutes | Serves: 4-6

INGREDIENTS

• 2 cups shredded rotisserie chicken
• 1 tablespoon olive oil
• 1 small onion diced
• 3 cloves garlic minced
• 1 14-oz can artichoke hearts, drained and quartered
• 1 4-oz jar pimento peppers, drained
• 1 red bell pepper chopped
• 1 whole jalapeño diced (remove seeds for less heat)
• 1 cup cherry tomatoes halved
• 2 cups rainbow pasta Bowtie, rotini, or fusilli
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 6 oz cream cheese softened
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Juice of ½ lemon
• Optional: grated Parmesan and fresh parsley
  for garnish

INSTRUCTIONS

Sauté veggies

1. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion, red pepper, and diced jalapeño. Sauté until soft (about 4 minutes). Stir in garlic and cook for 30 seconds.
2. Add artichoke hearts, cherry tomatoes, or substitute with 1-8-ounce can of chopped tomatoes, and pimento peppers. 
3. Pour in chicken broth and milk. 
4. Stir in cream cheese until melted and smooth. Season with oregano, thyme, salt, and pepper.

Cook the pasta 

1. Add rainbow pasta directly to the pot. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and sauce is creamy. Add a splash more broth or milk if needed.
2. Add chicken. Stir in shredded rotisserie chicken and cook until heated through (about 3–5 minutes).

Finish & serve with wine

1. Squeeze in lemon juice, adjust seasoning, and serve hot. 
2. Garnish with Parmesan and parsley if desired.
3. Pair with a crisp Chardonnay or a delicate blush wine to complement the rich, creamy artichoke.

There you have it. A delicious one pot meal for family and friends to enjoy.