Spinach Artichoke Chicken Pasta

Spinach Artichoke Chicken Pasta is the best of both worlds: creamy chicken pasta with all the savory, tangy flavor of the popular dip. It’s such a cozy, comforting dish for busy weeknights but just as impressive for a date night in. Trust me, your family will be begging you to make it again and again!

Spinach Artichoke Chicken Pasta

This one is a weeknight wonder, y’all. Creamy, cheesy, and packed with those iconic spinach artichoke dip vibes… but dinner-ified. 

I’ve made enough creamy chicken pastas in my life to know when one’s a winner, and this one? You’re going to be scraping the skillet.

It starts like so many of our favorites do: a little garlic, some onion, and a dreamy pour of heavy cream.

The artichokes and spinach bring the freshness, and that combo of melty mozzarella and parmesan? I mean… can you really ever have enough cheese?

Don’t be afraid to sneak a little taste straight from the pan. That’s the cook’s privilege. 

Whether it’s a busy weeknight, a cozy comfort food craving, or just one of those days when you need something foolproof and fabulous, this spinach and artichoke pasta with chicken is calling your name!

Ingredient Notes and Substitutions

• Penne Pasta – I love how the sauce fills all the crevices for extra cheesy bites. That said, other types of pasta like farfalle, rigatoni, or fusilli work too.
  
• Chicken – Boneless, skinless breasts are easy to cut into bite-sized pieces and cook quickly too. Grab a package of tenders to save even more time!
  
• Olive Oil – Or any other neutral oil.
  
• Garlic & Onion – I like a white onion best, but yellow is good too. Or try shallots for a more delicate flavor
  
• Artichoke Hearts – Use the ones in either water or brine, and avoid the marinated kind for this recipe.
  
• Fresh Spinach – Run the greens through a salad spinner and pick out any that are overly bruised or mushy. I’ll usually pluck the stems off too.
  
  It’s fine to use frozen spinach if needed, but be sure to thaw it completely and squeeze out as much water as possible.
  
• Heavy Cream & Chicken Stock – The base of the creamy sauce. Use full-fat dairy for the richest, creamiest texture.
  
• Cheese – We’re using three different kinds to make artichoke spinach chicken pasta: cream cheese, parmesan, and mozzarella.
  
  Swap the cream cheese with Greek yogurt for a lighter option. Start with 2 tablespoons and add more until it’s as creamy as you like.
  
• Italian Seasoning – If you’re out, mix up your own blend with dried basil, oregano, and parsley, plus a little rosemary or thyme (or both!).
  
• Fresh Parsley – For garnish.

How to Make Spinach and Artichoke Pasta with Chicken

Fill a large pot with water, add plenty of salt, and bring it to a boil. Add the penne and cook to al dente, then drain and return it to the pot to keep warm.

Meanwhile, cook the chicken in a large skillet until browned and cooked through. Transfer to a dish and set aside.

In the same skillet, sauté the onion and garlic. Stir in the artichoke hearts and cook for a couple of minutes, then add the spinach and allow it to wilt.

Next, stir the stock, heavy cream, and cream cheese into the pan until combined and smooth. Bring to a simmer, then reduce the heat to low. Add the cheeses and stir until melted and creamy.

Season with salt, pepper, and Italian seasoning, then add the cooked pasta and toss to fully coat it in the sauce.

Combine the spinach artichoke pasta with chicken and serve with a sprinkle of fresh parsley on top!

Prep Ahead

• Chop chicken and veggies
• Shred cheese
• Bring heavy cream and cream cheese to room temp

After developing and testing hundreds of pasta recipes over the years, I’ve come to rely on a few core techniques that elevate creamy skillet meals like this Spinach Artichoke Chicken Pasta.

First, layering the flavor matters. Sautéing the onion and garlic before adding the artichokes and spinach gives the sauce a savory backbone.

Letting the spinach wilt down before adding the cream and cream cheese keeps the sauce velvety, not watery.

And speaking of sauce, I’ve learned that full-fat dairy and freshly shredded cheese make all the difference.

Pre-shredded cheese might save a minute, but it never melts as beautifully. Room temperature cream cheese is a must (trust me on that one).

Finally, adding the pasta to the skillet while it’s still hot helps everything bind together for that creamy, glossy finish you’d expect from a restaurant-style dish… but without the fuss.

These are the little things that turn a simple skillet meal into a signature go-to.

Recipe Variations

Half the fun of trying a new recipe is making it your own, amirite?? It’s so easy to tweak an ingredient here or there so that this artichoke spinach chicken pasta works for you.

• Low-Carb Version: Swap the penne for spiralized zucchini or cooked spaghetti squash.
  
• Spicy Kick: Add ¼ teaspoon red pepper flakes to the sauce.
  
• Extra Veggies: Sauté mushrooms with the onion, or stir in sun-dried tomatoes or roasted red peppers.
  
• Bacon Boost: Cook up some crispy bacon, then crumble and stir in just before serving.
  
• Different Cheesy Flavor: Swap the mozzarella with Gruyère or Fontina.

Storing and Reheating Spinach Artichoke Pasta with Chicken

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Don’t even think about trying to freeze this one… the sauce will separate and become grainy.

Reheat spinach artichoke chicken pasta gently on the stovetop over medium-low heat. It helps to add a splash of stock to help loosen the sauce as it simmers.

Artichoke Spinach Chicken Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.