Cheesy Spinach and Artichoke Chicken Pasta is the kind of dinner that feels like a warm hug on a plate — creamy, cheesy, and generously loaded with tender chicken, bright spinach, and tangy artichokes. It’s inspired by the comforts of a beloved dip but stretched into a family-friendly, weeknight-worthy pasta that comes together quickly and feeds a crowd. This version uses simple pantry staples and a handful of fresh ingredients so you can move from stovetop to table without fuss.

This recipe serves as a satisfying centerpiece for a casual dinner or a potluck contribution. The combination of shredded Monterey Jack and Parmesan gives you melty stretch with a nutty finish, while the fire-roasted red bell peppers add a touch of smoky sweetness. Small-shaped pasta, like bowtie, rotini, fusilli, penne, ziti, or small shells, works perfectly — the little nooks and ridges catch the creamy sauce and bits of spinach and artichoke for a delightful bite every time.

Why you’ll love this dish

Comforting, cheesy pasta with protein-rich chicken and vegetables.
Flexible: swap small pasta shapes or cheese varieties as needed.
Can be made on a weeknight or doubled for leftovers; it reheats beautifully.
Uses straightforward techniques: sauté, wilt, and melt.

Ingredients

1 pound bowtie pasta, cooked according to package directions and drained (rotini, fusilli, penne, ziti, small shells, or a small-shaped pasta may be substituted)
4 tablespoons olive oil, plus more if necessary
1.75 to 2 pounds boneless skinless chicken breast, diced into bite-sized pieces
kosher salt and freshly ground black pepper, to taste
1 tablespoon Italian seasoning, or to taste, plus more if desired
3 to 4 cloves garlic, finely minced or pressed
5 ounces fresh baby spinach, about 4 heaping handfuls
12 ounces artichoke hearts, I used previously frozen that I thaw, drain, and keep whole; dice them if you prefer
one 12-ounce jar fire-roasted red bell peppers, drained and diced small (another red pepper variety may be substituted or use half of a fresh red bell pepper diced small and cook it with the chicken)
2 cups shredded Monterey Jack cheese, Pepper Jack or mozzarella may be substituted
⅓ cup freshly grated Parmesan cheese
fresh parsley, optional for garnishing

Prep notes

Begin by measuring and prepping everything so the cooking flows smoothly. Dice the chicken into bite-sized pieces so it cooks quickly and evenly. If your artichoke hearts are previously frozen, thaw and drain them thoroughly; you can keep them whole for a chunkier texture or dice them for easier distribution throughout the pasta. Drain the fire-roasted red peppers from the jar and dice them small so they mingle evenly with the chicken and greens. Shred your Monterey Jack and grate the Parmesan so the cheese melts easily at the end.

Equipment

Large pot for boiling pasta
Large skillet or wide sauté pan
Colander
Wooden spoon or spatula
Measuring cups and spoons

Step-by-step instructions

Follow these steps in order for the best results. The directions are written clearly and simply so you can move through the recipe with confidence.

Cook the pasta. Bring a large pot of well-salted water to a boil. Add 1 pound bowtie pasta and cook according to the package directions until just al dente. Reserve a cup of pasta cooking water, then drain the pasta and set it aside.
Heat the oil. Place a large skillet or sauté pan over medium-high heat and add 4 tablespoons olive oil. Allow the oil to warm until it shimmers but does not smoke. If your pan needs more oil while sautéing the chicken, add a little extra.
Cook the chicken. Add the 1.75 to 2 pounds diced boneless skinless chicken breast to the hot oil in an even layer. Season the chicken with kosher salt, freshly ground black pepper, and 1 tablespoon Italian seasoning, or to taste. Let the chicken cook undisturbed for 2 to 3 minutes to develop a light golden crust, then stir and continue cooking until the pieces are cooked through and no longer pink in the center, about another 4 to 6 minutes depending on piece size.
Add the garlic. Push the cooked chicken to the edge of the pan or make a small well and add the 3 to 4 cloves garlic, finely minced or pressed. Sauté the garlic for 30 to 45 seconds until fragrant, taking care not to let it burn. Stir the garlic into the chicken so it coats the pieces evenly.
Add the spinach. Add 5 ounces fresh baby spinach, about 4 heaping handfuls, directly to the skillet. Stir the spinach into the chicken and garlic; it will wilt quickly. Continue tossing and stirring until most of the spinach has collapsed and become tender, about 1 to 2 minutes.
Add the artichokes and roasted peppers. Stir in 12 ounces artichoke hearts (previously thawed and drained if frozen) and the diced contents of one 12-ounce jar fire-roasted red bell peppers, drained and diced small. If you prefer a smoother distribution, dice the artichoke hearts before adding. Cook everything together for 1 to 2 minutes so the flavors begin to meld and the peppers warm through.
Combine pasta and cheese. Reduce the heat to low. Add the cooked and drained 1 pound bowtie pasta to the skillet with the chicken and vegetables. Sprinkle 2 cups shredded Monterey Jack cheese and ⅓ cup freshly grated Parmesan cheese over the mixture. Gently toss everything together with a wooden spoon or spatula until the cheese begins to melt and coat the pasta. If the mixture seems dry, add a few tablespoons of the reserved pasta cooking water at a time until you reach a creamy consistency that clings to the pasta.
Adjust seasonings and finish. Taste and add more kosher salt, freshly ground black pepper, or Italian seasoning if desired. If the dish needs brightness, a squeeze of lemon or a light splash of extra-virgin olive oil will lift the flavors (optional). Remove the pan from heat once the cheese is fully melted and the sauce is glossy.
Garnish and serve. Transfer the Cheesy Spinach and Artichoke Chicken Pasta to a serving dish. Sprinkle with fresh parsley if using for a pop of color, and serve immediately while hot and melty. Pass extra grated Parmesan at the table for those who love a cheesier finish.

Tips for success

Don’t overcook the chicken: bite-sized pieces cook quickly; watch for no pink in the center.
Reserve pasta water: the starchy water helps loosen the sauce and make it silky without needing cream.
Warm the peppers and artichokes briefly: they only need a minute or two to integrate flavors so they retain texture.
Cheese choices: Monterey Jack melts smoothly. If you prefer more spice, swap in Pepper Jack. Mozzarella gives a milder, stretchy finish.
Serving size: this recipe pairs well with a simple green salad and crusty bread to soak up any leftover sauce.

Make-ahead and storage

You can prepare this dish a few hours ahead. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over medium-low heat with a splash of water or reserved pasta cooking water to loosen the sauce. Microwave reheating works too — cover and heat in short bursts, stirring between cycles to ensure even warming and prevent the cheese from tightening too much.

Variations and swaps

Vegetable-forward: omit the chicken and add extra artichokes, mushrooms, or zucchini for a vegetarian version.
Spicier: use Pepper Jack cheese or add a pinch of red pepper flakes when cooking the garlic.
Different pasta: rotini, fusilli, penne, ziti, or small shells all work well — choose shapes that hold sauce and bits of spinach/artichoke.
Cheese blend: swap half the Monterey Jack for mozzarella for extra stretch, or add a handful of shredded sharp cheddar for tang.

Serving suggestions

This Cheesy Spinach and Artichoke Chicken Pasta shines alongside a crisp salad, such as arugula tossed with lemon vinaigrette, or a simple cucumber and tomato salad. A basket of warm, crusty bread or garlic bread is perfect for mopping up any remaining sauce. For a lighter finish, serve with steamed green beans or a citrusy slaw.

Final thoughts

This recipe delivers a hearty, crowd-pleasing meal with minimal fuss. The combination of tender chicken, melty cheese, bright spinach, and flavorful artichokes gives you all the satisfying notes of classic comfort food while still feeling a touch elevated thanks to the roasted peppers and Parmesan. It’s reliably quick on weeknights and welcome at weekend gatherings — versatile, flavorful, and easy to love.

Enjoy your Cheesy Spinach and Artichoke Chicken Pasta — it’s meant to be shared, savored, and made again and again.