Creamy Chicken Spinach Artichoke Pasta
Indulge in the delightful flavors of creamy chicken spinach artichoke pasta. This dish combines tender chicken, al dente pasta, and vibrant spinach enveloped in a rich, cheesy sauce. Perfect for weeknight dinners or gatherings, it’s easy to prepare and sure to impress your family and friends. Each bite offers a burst of flavors that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 8 oz penne or rotini pasta
- 4 cups fresh spinach leaves
- 1 can (14 oz) marinated artichoke hearts, drained and chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt and pepper; cook for about 6-7 minutes until golden brown.
- Stir in minced garlic and artichoke hearts; sauté for another 1-2 minutes until fragrant.
- Pour in heavy cream, stirring gently while adding Parmesan cheese until melted and creamy (about 3-4 minutes).
- Fold in spinach and cooked pasta; mix until everything is well coated (2-3 minutes).
- Adjust seasoning with salt and red pepper flakes if desired; serve hot with extra Parmesan on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 620
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 115mg
Keywords: - For a lighter version, substitute heavy cream with half-and-half. - Feel free to replace chicken with shrimp or add sun-dried tomatoes for a flavor twist. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.