Description
Creamy one-pan spinach & artichoke chicken pasta delivers Italian-inspired comfort straight to dinner tables. Cheesy, herbaceous flavors meld perfectly with tender chicken, promising a quick weeknight meal that makes you crave seconds.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts (cut into bite-sized pieces)
Pasta and Vegetables:
- 8 ounces (226 grams) penne or your preferred pasta
- 2 cups fresh spinach (chopped)
- 1 cup artichoke hearts (drained and chopped)
- 3 cloves garlic (minced)
Liquid and Seasoning Ingredients:
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 1/2 teaspoon red pepper flakes (optional)
Garnish:
- Fresh parsley
- Extra Parmesan cheese
Instructions
- Prepare the protein by seasoning chicken with salt and pepper. Sear in a heated skillet with olive oil over medium heat for 5-7 minutes until golden brown and fully cooked. Transfer chicken to a separate plate.
- In the same skillet, quickly toast minced garlic for 30 seconds, releasing its aromatic essence. Immediately add chopped spinach and artichokes, sautéing until spinach becomes tender and wilted, approximately 2-3 minutes.
- Create the cooking liquid by combining chicken broth and heavy cream, bringing the mixture to a gentle simmer. Incorporate pasta, cover the skillet, and cook for 10-12 minutes, stirring periodically to ensure even cooking and prevent sticking.
- Reunite all components by returning the seared chicken and vegetable mixture to the skillet. Sprinkle Parmesan cheese, allowing it to melt into the creamy sauce and create a luxurious texture. Enhance flavors with additional seasoning, including optional red pepper flakes for a subtle heat.
- Elevate the presentation by garnishing with fresh parsley and a sprinkle of extra Parmesan cheese. Serve immediately while the dish remains warm and inviting.
Notes
- Choose boneless, skinless chicken breasts for faster, more even cooking and easier slicing.
- Drain artichokes thoroughly to prevent excess liquid making the sauce watery and diluting flavors.
- Experiment with different pasta shapes like penne or rotini to catch more of the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories while maintaining creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg