A bowl of pasta full of Italian flavor is the comforting one-pot dinner you deserve. We've combined fire-roasted tomatoes and dried tomatoes for a rich and tangy sauce.

Source: Better Homes and Gardens


Credit: Adam Albright

Recipe Summary test

25 mins
8 mins
10 mins
43 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • In a 4- to 6-qt. Dutch oven heat olive oil over medium-high heat. Season chicken evenly with salt and pepper. Cook chicken in hot oil, stirring occasionally, about 8 minutes or until chicken is no longer pink. Remove chicken from pot using a slotted spoon.

  • Add mushrooms to pot. Cook and stir about 5 minutes or just until mushrooms are softened. Add garlic; cook and stir 1 minute. Stir in the next four ingredients (through Italian seasoning). Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until pasta is almost tender, stirring occasionally. (Stir in additional broth or water if mixture seems dry.)

  • Return chicken to pot. Stir in kale, artichoke hearts, and pesto. Remove from heat. Cover and let stand 10 minutes. Top each serving with Parmesan cheese.

DIY Italian Seasoning

No dried Italian seasoning in the spice cabinet? Here's how to make your own: Combine 1 Tbsp. each dried basil, dried oregano, dried rosemary, and dried thyme. Stir in 1/4 tsp. crushed red pepper.

Nutrition Facts

703 calories; fat 36g; cholesterol 69mg; saturated fat 5g; carbohydrates 61g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 5g; sugars 22g; protein 32g; vitamin a 1560.3IU; vitamin c 19.8mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 8.9mg; vitamin b6 0.7mg; folate 29.6mcg; vitamin b12 0.2mcg; sodium 1373mg; potassium 464mg; calcium 133mg; iron 3.5mg.