Creamy Spinach Artichoke Chicken Pasta
This Creamy Spinach Artichoke Chicken Pasta is bursting with flavor and ready in under 30 minutes—a perfect weeknight comfort meal with cheesy, tangy goodness!
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Colander
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 ounces penne pasta the perfect shape to trap the creamy sauce
- 2 tablespoons olive oil for sautéing
- 2 chicken breasts diced, tender protein to keep you full
- 2 cloves garlic minced, aromatic and flavorful
- 14 ounces artichoke hearts canned, drained and chopped, adds unique tang and texture
- 4 cups fresh spinach vibrant and packed with nutrients
- 1 cup cream cheese softened, the base for that luscious sauce
- 1/2 cup sour cream adds tang and creaminess
- 1 cup grated Parmesan cheese for sharp, salty depth
- 1/2 teaspoon salt to season perfectly
- 1/4 teaspoon black pepper a mild kick
- 1/4 teaspoon crushed red pepper flakes optional, for a subtle heat
- 1/2 cup shredded mozzarella cheese for melty, gooey goodness
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, seasoning lightly with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through and golden brown on the outside, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then stir in the chopped artichoke hearts and fresh spinach. Cook, stirring, until the spinach wilts down and the artichokes are warmed through.
- Lower the heat to medium and add the softened cream cheese and sour cream to the skillet. Stir constantly until the cream cheese melts smoothly into a creamy sauce. Gradually mix in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes to taste. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Return the cooked chicken to the skillet, then add the drained penne pasta. Toss everything together until well combined and coated in the creamy sauce. Sprinkle the shredded mozzarella cheese over the top and cover the skillet for a couple of minutes to let the cheese melt.
- Give the pasta a final gentle toss, then serve hot. Garnish with extra Parmesan or fresh herbs if desired. This dish pairs wonderfully with a light green salad or some crusty bread to soak up every last bit of sauce.
Notes
- Use frozen spinach if fresh is not available—just thaw and drain excess water before using.
- Chicken thighs can substitute chicken breasts for more flavor and a budget-friendly option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of milk to loosen the sauce.
- Try swapping cream cheese with mascarpone or ricotta for a different creamy texture.
- Reserve some pasta water to adjust sauce consistency and help it cling to the pasta perfectly.