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!

Author: Donna Elick

Servings:

Prep Time7

Cook Time20

Total Time27

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.

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