One Pot Chicken Artichoke Rigatoni

This satisfying pasta dish is made with a handful of key pantry staples, so you can get dinner on the table in just half an hour.

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 16 ounces Rigatoni Pasta
  • 2 teaspoons olive oil
  • 1 bag (12 oz.) Simple Truth Organic™ Chopped Kale
  • 2 cups cooked chicken, chopped or shredded
  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon garlic powder
  • 8 ounces cream cheese
  • 1 cup chicken broth or stock
  • 1 lemon, zested


  • Cook pasta according to package directions for al dente. Drain; set aside.
  • In same pot, heat olive oil over medium heat. Cook kale, chicken, artichokes, salt, pepper and garlic powder 3 to 5 minutes, until heated through.
  • Reduce heat to medium-low; stir in cream cheese and broth. Heat until smooth and creamy.
  • Return pasta to pan; stir gently to combine. Add lemon zest. Adjust seasoning to taste.