Creamy Spinach and Artichoke Chicken Pasta
Creamy Spinach and Artichoke Chicken Pasta is a delectable comfort dish that combines tender chicken, vibrant spinach, and tangy artichokes in a rich, cheesy sauce. This quick recipe takes just under 30 minutes to prepare, making it perfect for busy weeknights or impressing guests at dinner parties. With its mouthwatering aroma and creamy texture, this pasta dish will have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh spinach
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the pasta: Boil salted water in a large pot, add fettuccine, and cook until al dente (8-10 minutes).
- Sauté the chicken: In a skillet over medium heat, heat olive oil. Season chicken with salt and pepper; cook until golden brown and no longer pink (6-7 minutes per side). Remove from skillet and let rest.
- Add garlic and veggies: In the same skillet, sauté minced garlic until fragrant (about 1 minute). Add spinach and artichokes; cook until wilted.
- Create the sauce: Pour in heavy cream while stirring. Add grated Parmesan cheese; stir until melted (2-3 minutes).
- Combine: Slice the rested chicken and return it to the skillet along with drained pasta. Gently mix to coat with sauce.
- Serve hot: Plate individual servings and sprinkle extra Parmesan on top.
Nutrition
- Serving Size: 1 plate (approximately 325g)
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 110mg
Keywords: - For a vegetarian option, substitute chicken with chickpeas or mushrooms. - Swap fresh spinach for kale or include sun-dried tomatoes for added flavor. - Store leftovers in an airtight container in the fridge for up to three days. Reheat gently with a splash of cream or broth.