Description
Spinach Artichoke Chicken Pasta is a creamy, comforting pasta dish inspired by the classic spinach artichoke dip. Tender chicken, fresh spinach, and tangy artichokes simmer in a rich Parmesan cream sauce and combine with pasta for a satisfying family dinner.
Ingredients
- 2 large chicken breasts, cubed
- 12 oz penne or rotini pasta
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season cubed chicken with salt, pepper, and garlic powder.
3. Cook the chicken for 5–6 minutes until golden and fully cooked. Remove from the skillet and set aside.
4. In the same skillet melt butter over medium heat. Add chopped onion and cook until soft and translucent.
5. Add minced garlic and sauté for about 1 minute until fragrant.
6. Stir in chopped artichoke hearts and fresh spinach. Cook until the spinach wilts.
7. Pour in chicken broth and heavy cream, stirring to combine.
8. Add softened cream cheese and mix until the sauce becomes smooth and creamy.
9. Stir in Parmesan cheese, mozzarella cheese, Italian seasoning, and red pepper flakes if using.
10. Return cooked chicken to the skillet and add drained pasta.
11. Gently toss everything together until the pasta and chicken are fully coated in the creamy sauce.
12. Taste and adjust seasoning with salt and pepper if needed.
13. Serve hot and garnish with extra Parmesan cheese or fresh herbs.
Notes
- You can substitute half-and-half for heavy cream to lighten the dish.
- Add cherry tomatoes for extra freshness and color.
- Use rotini, penne, or farfalle pasta for the best texture with creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg