One-Pot Penne with Chicken, Artichokes, Cherry Tomatoes, and Olives | America's Test Kitchen

Ingredients

• 1 pound boneless, skinless chicken breast, trimmed and sliced thin crosswise
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 6 garlic clove, minced
• 1 teaspoon minced fresh oregano or ¼ teaspoon dried
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine
• 2 cups chicken broth
• 1¾ cups water
• 8 ounces (2½ cups) penne
• 9 ounces frozen artichoke hearts, thawed
• 12 ounces cherry tomatoes, quartered
• ½ cup pitted kalamata olives
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
• 2 tablespoons minced fresh parsley