Easy One-Pot Dinners to Simplify Your Holidays
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 pot, pan, or baking dish—leaving you more time to enjoy the season.
Here is one of my favorite one-pot recipes, perfect for a quick holiday dinner —whether you're feeding family, entertaining guests, or just craving something warm and comforting.
Creamy Chicken Artichoke Pasta
A vibrant, creamy skillet dinner that’s as dazzling as it is delicious. This 30-minute marvel features tender rotisserie chicken, whimsical rainbow pasta, tangy artichoke hearts, and luscious cream cheese—all simmered in one pan for effortless cleanup. Perfect for holiday hosting, weeknight comfort, or impressing guests with minimal effort.
Why it works:
- Uses pre-cooked chicken for speed
- Creamy and comforting with a holiday color palette
- Great for leftovers or potluck sharing
Wine Pairing
Pair with a crisp Chardonnay or a delicate blush wine to complement the rich, creamy artichoke.
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Creamy Chicken Artichoke Skillet-Festive One-Pot Wonder
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
- 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.
- Add artichoke hearts, cherry tomatoes, or sub: 1-8-ounce can chopped tomatoes, and pimento peppers. Pour in chicken broth and milk. Stir in cream cheese until melted and smooth. Season with oregano, thyme, salt, and pepper.
Cook the Pasta
- 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.
- Add Chicken Stir in shredded rotisserie chicken and cook until heated through (about 3–5 minutes).
- Finish & Serve Squeeze in lemon juice, adjust seasoning, and serve hot. Garnish with Parmesan and parsley if desired.
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