30-Minute One-Pot Parmesan Chicken Ziti
This hearty one-pot pasta combines tender ziti with shredded rotisserie chicken, tangy artichoke hearts, and fresh spinach in a creamy Parmesan sauce. The evaporated milk creates a rich, velvety base while lemon juice adds brightness to balance the richness. Perfect for busy weeknight dinners when you want something satisfying without multiple pans to clean. The spinach wilts right into the hot pasta for added nutrition and color, making this a complete meal that's both comforting and convenient.
Ingredients
- 4 cups water
- 2 cans (12 oz each) evaporated milk
- 1 teaspoon salt
- 2 cloves garlic, finely chopped
- 1 lb uncooked ziti pastapenne or rigatoni1:1shape
similar tube shape works well
- 2 teaspoons cornstarch
- 2 cups shredded deli rotisserie chicken
- 1 can (14 oz) Progresso artichoke hearts, drained, coarsely chopped
- 6 oz shredded Parmesan cheese
- juice of 2 medium lemons (about 2/3 cup)
- 2 tablespoons butter
- 4 cups baby spinach (5-oz package)
- ½ teaspoon pepper
Instructions
- 1
Heat water, one can evaporated milk, salt, garlic and pasta to simmering over medium heat
- 2
Simmer 12 to 14 minutes, stirring frequently, until pasta is tender
- 3
Beat remaining evaporated milk and cornstarch in medium bowl
- 4
Stir chicken and artichoke hearts into milk mixture
- 5
Add chicken mixture to Dutch oven and return to simmering
- 6
Continue simmering 1 to 3 minutes until thickened and mixture coats back of spoon
- 7
Remove from heat and stir in half the cheese and lemon juice
- 8
Stir until cheese melts, then add remaining cheese and butter
- 9
Reserve 1/4 cup cheese for serving if desired
- 10
Add spinach and stir until wilted
- 11
Serve with reserved cheese and pepper
Tips
Use a Dutch oven or large heavy-bottomed pot to prevent the milk from scorching during simmering.
Reserve some pasta cooking liquid before draining if the sauce becomes too thick - the starchy water helps thin it perfectly.
Add spinach gradually and stir gently to prevent it from clumping as it wilts into the hot pasta.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat gently with splash of milk to restore creaminess.
Can prep ingredients up to 1 day ahead. Cook pasta fresh for best texture.
Serve immediately while hot with extra Parmesan and freshly cracked black pepper.
Common Mistakes
Keep heat at medium to prevent milk from scorching or curdling during simmering.
Stir frequently while pasta cooks to prevent sticking and ensure even cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
similar tube shape works well
FAQ
Can I use fresh artichokes instead of canned?
Yes, use about 1 cup cooked fresh artichoke hearts. Steam or boil until tender, then chop coarsely before adding.
What if my sauce is too thick?
Add a splash of the reserved pasta cooking liquid or additional evaporated milk to thin the sauce to desired consistency.
How long will leftovers keep?
Store refrigerated up to 3 days. Reheat gently on stovetop with a little milk to restore the creamy texture.