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.

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Other Easy Pasta Recipes

One Pot Greek Pasta Recipe with Chicken + Video

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One Pot Beef Enchilada Pasta Recipe

One Pot Chicken Rigatoni (Easy Pasta Recipe) + Video

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Spinach Artichoke Chicken Pasta

Spinach Artichoke Chicken Pasta transforms the popular appetizer into one crowd-pleasing meal. Make it from scratch in under 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 7 minutes minutes

Cook Time 20 minutes minutes

Total Time 27 minutes minutes

Servings 2

Calories 1745cal

Author Donna Elick

Ingredients

• 8 ounces penne pasta or your favorite pasta
• 1 pound boneless skinless chicken breasts , cut into bite-sized pieces
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic minced
• 1 small white onion finely chopped
• 14 ounce can artichoke hearts, drained and quartered
• 4 cups fresh spinach roughly chopped
• 1 cup heavy cream
• 1 cup chicken stock
• 4 ounces cream cheese
• 2 ounces parmesan cheese grated (about 1/2 cup)
• 4 ounces mozzarella cheese shredded (about 1 cup)
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt or to taste
• 1/2 teaspoon fresh ground black pepper or to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions

• Boil the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces penne pasta and cook until al dente according to package directions. Drain and return to the pot.
• Cook the Chicken: Season 1 pound boneless skinless chicken breasts with 3/4 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. In a large skillet, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes, or until browned and cooked through. Remove from the skillet and set aside.
• Sauté the Vegetables: In the same skillet, add 1 small white onion. Sauté for about 3 minutes or until translucent. Add 2 cloves garlic and cook for 1 minute, stirring often.
• Add Artichokes and Spinach: Stir in the 14 ounce can artichoke hearts, drained and quartered and cook for 2 minutes. Add 4 cups fresh spinach and cook until wilted.
• Make the Sauce: Pour in 1 cup chicken stock, 1 cup heavy cream, and 4 ounces cream cheese. Stir to combine and bring to a gentle simmer.
• Melt the Cheeses: Reduce heat to low and stir in 2 ounces parmesan cheese and 4 ounces mozzarella cheese until fully melted and the sauce is creamy. Add 1 teaspoon Italian seasoning, salt, and pepper to taste.
• Assemble the Pasta: Add the cooked pasta to the skillet and toss to coat. Return the chicken to the skillet and stir until everything is heated through.
• Serve: Garnish with 1/4 cup chopped fresh parsley and serve hot.

Notes

Make-Ahead Tips: You can chop the vegetables and prepare the chicken up to 1 day in advance to make dinner even faster.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium-low heat.

Customization Ideas: Swap cream cheese with Greek yogurt for a lighter version or try Gruyère or Fontina for a different cheesy flavor.

Freezing: This dish is best enjoyed fresh. Freezing is not recommended as the cream-based sauce may separate when reheated.

Nutrition

Serving: 1 | Calories: 1745cal | Carbohydrates: 103g | Protein: 98g | Fat: 105g | Saturated Fat: 55g | Cholesterol: 401mg | Sodium: 2251mg | Sugar: 11g | Fiber: 6g | Calcium: 898mg | Iron: 6mg

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.

The post Spinach Artichoke Chicken Pasta appeared first on The Slow Roasted Italian.

Olive Garden Spinach Artichoke Dip

One of the things that I love about the spinach artichoke dip from Olive Garden™ is that it’s hearty (no pun intended with the artichoke hearts!). 

You really feel like you’re eating something filling and substantial. In fact, this is one of the Olive Garden appetizers I think could pass as a meal in its own right!

But while we’re on the subject of Olive Garden appetizers and copycats… I’ve basically recreated the whole menu! 

Dressings, sauces, pastas — you name it! It’s never been more cost effective to enjoy these Italian favorites at home

Don’t miss more of my incredible party dips, like this creamy and scoopable Baked Feta and this 5-minute Cream Cheese Salsa Dip!

Ingredient Notes and Substitutions

• Spinach – I like to use frozen spinach (it’s always ripe and ready to go!), but you need to thaw it first.
  
  And can you use fresh spinach instead of frozen? Absolutely! Just steam or sautee it first, drain the liquid, and measure out ¾ cups to use. 
  
• Cream Cheese – Let it soften or you’ll have a lot of mixing in your future!
  
  It’s possible to speed up the process by cutting it into smaller pieces and letting it sit, covered, at room temperature for 30 minutes to 1 hour.
  
• Dried Basil & Fresh Parsley – This copycat Olive Garden spinach artichoke dip recipe is convenient in that you can use either fresh or dried herbs.
  
  I recommend this combo, but feel free to use both dried or both fresh, whatever you have!
  
• Mozzarella Cheese – This is the cheese I recommend for the best melt and mild taste. But don’t let me stop you from trying out some other cheeses!
  
  Monterey Jack, Gouda, and an extra helping of parmesan would never steer you wrong. 

Tips for Making Flawless Olive Garden Appetizers at Home

• Broil it at the end for a gorgeous, golden brown finish.

Depending on your oven and the depth of the baking dish, your dip might be nice and toasty before the top is properly bubbly and brown. 

In this case, give it a good 5 minutes on broil for it to get just golden on the surface. 

• End up with a watery dip?

It’s really important to totally thaw and pat dry the spinach so that there isn’t too much moisture floating around in the dish. 

If it still seems too runny to you, you can always add a little more cream cheese. But give it a bake, and I promise it’ll all come together. 

• Kick the dip up a notch!

Crushed red pepper flakes are really great for baking in the heat and having pops of spice in certain bites.

Some chopped jalapenos do a good job too, but will affect the texture for sure.

 For more heat throughout, a powdered chili pepper or paprika would be better. 

• Want a crazy creamy dip?

If you’d prefer a dip with no lumps or bumps, throw everything into a food processor or high powered blender and pulse until everything is totally combined.

Just note that this isn’t the same as the restaurant version, which has savory, tasty bites of the veggies throughout!

Storing and Reheating Spinach Artichoke Dip from Olive Garden

Keep any leftovers (if you have any) in an airtight container and refrigerate for up to 3 days.

Reheat it same as before — in the oven at 350°F for 10 to 15 minutes until bubbly all over. 

Spinach artichoke dip can also be frozen in a freezer bag or freezer-safe container. Let it thaw in the fridge overnight before reheating!  

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
  
• Baking Dish – One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.

Olive Garden Spinach Artichoke Dip Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Olive Garden Copycat Recipes

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Olive Garden Spinach Artichoke Dip Copycat

Olive Garden Spinach Artichoke Dip is a tangy, cheesy masterpiece! Recreate it with my spinach artichoke dip Olive Garden copycat recipe.

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 -8

Calories 330cal

Author Donna Elick

Equipment

• mixing bowl
• 9 x 13 baking dish

Ingredients

• 8 ounces cream cheese at room temperature
• 1/2 cup mayonnaise
• 1/2 cup shredded parmesan cheese
• 2 cloves garlic minced
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 3 tablespoons fresh chopped parsley
• 14 ounce can artichoke hearts drained and roughly chopped
• 3/4 cup frozen spinach thawed and drained
• 1/4 cup shredded fresh mozzarella cheese

Instructions

• Preheat your oven to 350℉ (175)℃.
• In a large mixing bowl, combine the cream cheese, mayonnaise, shredded parmesan, minced garlic, dried basil and garlic powder.
• Stir in the chopped artichokes, drained spinach, and fresh parsley, making sure they are evenly distributed throughout the mixture.
• Transfer the mixture to a greased oven-safe baking dish or cast-iron skillet.
• Sprinkle the shredded mozzarella evenly over the top of the dip.
• Bake the dip in the preheated oven for 25-30 minutes, or until the dip is bubbly and the cheese on top is golden brown.
• Remove the dip from the oven and let it cool slightly before serving.
• Serve with your favorite tortilla chips, crispy pita chips, or crusty bread for dipping. Enjoy!

Nutrition

Serving: 1 | Calories: 330cal | Carbohydrates: 7g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 660mg | Sugar: 2g | Fiber: 2g | Calcium: 194mg | Iron: 1mg

Originally published August 2023

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.

The post Olive Garden Spinach Artichoke Dip Copycat appeared first on The Slow Roasted Italian.