This spinach artichoke chicken pasta takes everything good about the dip and turns it into an actual dinner. Cream cheese, sour cream, and parmesan build the same rich, tangy base, and chicken and pasta turn it into a full weeknight meal in a little over an hour.
Why You'll Love This Spinach Artichoke Chicken Pasta
- Tastes Like the Dip. Cream cheese, sour cream, and parmesan recreate that same rich, tangy flavor everyone already loves.
- Easily Vegetarian. Leave out the chicken and it is still a full, satisfying meal.
- One Skillet Finish. The sauce comes together in the same skillet the chicken and spinach cook in, which keeps cleanup simple.
- Make Ahead Friendly. The components hold up well in the fridge, so this reheats into an easy weeknight dinner days later.
- Customizable. Swap in different cheeses, add red pepper flakes for heat, or stir in sun dried tomatoes or roasted red peppers.
Ingredients for the Best Spinach and Artichoke Pasta
- Chicken breast provides the protein and can be left out entirely for a vegetarian version.
- Sea salt, pepper, and garlic powder season the chicken before it bakes.
- Fresh spinach wilts down into the sauce and brings the same green, earthy note the original dip is known for.
- Canned artichokes add the tangy, slightly briny flavor that makes this taste like the dip rather than a plain alfredo.
- Fresh pasta, or dried if that is what you have, soaks up the creamy sauce.
- Cream cheese is the base of the sauce and what gives it that thick, dip like texture.
- Almond milk or regular milk loosens the cream cheese into a sauce consistency.
- Sour cream adds tang, the same way it does in the original dip.
- Grated parmesan, asiago, or a mix of both finishes the sauce with a salty, savory depth.
How to Make the Spinach and Artichoke Chicken Pasta
- Preheat the oven to 375 degrees F. Season the chicken with sea salt, pepper, and garlic powder, place it on a baking sheet, and bake for about 25 minutes, or until it reaches 165 degrees F internally.
- While the chicken bakes, heat the olive oil in a large skillet over medium heat. Add the spinach, cover, and stir occasionally until wilted. Drain any excess liquid, then add the artichokes and cook for about 3 minutes.
- Cook the pasta according to the package directions.
- Once the chicken is done, cut it into bite sized pieces.
- Add the chicken, cream cheese, and milk to the same skillet as the spinach and artichokes. Stir over medium heat until the cream cheese is fully melted.
- Add the sour cream and grated cheese and stir to combine.
- Simmer over medium heat for about 10 minutes.
- Add the cooked pasta and simmer for another 10 minutes. Serve warm.
Tips on Making the Spinach Artichoke Chicken Pasta
- For extra tender chicken, slice each breast on the bias to butterfly it, finish cutting all the way through, then pound each piece between plastic wrap with a meat mallet until thin but not torn. Season and pan sear instead of baking if you go this route.
- If you are short on time, skip the tenderizing step entirely and just cut the raw chicken into pieces before seasoning and baking, or use rotisserie chicken and skip cooking it altogether.
- Boil the pasta while the chicken bakes rather than waiting, since this is the easiest way to keep the total time close to an hour.
Troubleshooting the Spinach and Artichoke Pasta with Chicken
- Sauce came out too thick. Add a splash of milk while simmering until it loosens back up.
- Sauce is too thin. Let it simmer a bit longer uncovered, since the extra time helps it reduce and thicken.
- Spinach released too much water into the sauce. Make sure to drain the spinach well after wilting, and if using frozen spinach, squeeze out as much moisture as possible before adding it.
Serve this rich pasta with a light, crispy side like my Crispy Parmesan Brussels Sprouts or a fresh Apple Swiss Fall Salad to balance the meal
FAQ's
Yes. The recipe is easily adaptable. Simply omit the chicken to create a delicious and satisfying vegetarian spinach and artichoke pasta dish.
For the most tender chicken, slice the chicken breasts on the bias (butterfly them), then pound them thin between two pieces of plastic wrap using a meat mallet. While this technique improves tenderness, you can simply cut and use the chicken as-is if you're short on time.
While fresh pasta is recommended for its superior taste and texture, you can certainly use dried pasta in this spinach and artichoke pasta recipe. The dish will still be delicious either way.
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You can use about five ounces of fresh spinach, wilted in a pan with a teaspoon of olive oil and then strained well. Alternatively, you can use frozen spinach; just be sure to thaw and drain it thoroughly, pressing out as much moisture as possible before adding to the dish.
Yes, this recipe is quite versatile! You could experiment with different cheeses, add a pinch of red pepper flakes for heat, or even stir in other vegetables like sun-dried tomatoes or roasted red peppers.
It reheats well on the stove over low heat with a splash of milk to loosen the sauce back up. It is best enjoyed within 3 to 4 days in the fridge, and freezing is not recommended since the cream based sauce tends to separate once thawed.
This spinach artichoke chicken pasta pulls double duty, familiar enough to satisfy anyone craving the dip, hearty enough to actually count as dinner. Whether you go with the baked chicken or the extra step of pounding it thin, and whether you keep it in or leave it out entirely, it holds up as a reliable weeknight meal that reheats well for the next couple of days.
Recipe
Creamy Spinach Artichoke Chicken Pasta (Tastes Like the Dip!)
Ingredients
- 1 ½ pounds of boneless skinless chicken
- 1 teaspoon of powdered garlic
- ½ teaspoon of sea salt
- ½ teaspoon of cracked black pepper
- 5 ounces of fresh spinach
- 1 14 oz can of artichokes chopped
- 1 teaspoon of olive oil
- ½ pound of fresh pasta
- 12 ounces of cream cheese room temperature
- ½ cup of almond milk or regular milk
- ¼ cup of sour cream
- 1 cup of grated parmesan asiago, or a combination of both
Method
- Preheat your oven to 375 degrees F.
- Place chicken on a baking sheet and season with sea salt, pepper, and garlic powder and bake for 25 minutes or if reached 165 degrees F
- Place spinach in a large skillet over medium heat with olive oil. Stir until wilted. Drain any excess liquid from the pan. Add the artichokes and heat for 3 minutes.
- When chicken is done, cut into bite sized pieces.
- Cook pasta according to directions on the package.
- Add chicken, cream cheese, and milk to the same large skillet as wilted spinach. Stir over medium heat until cream cheese is melted.
- Add sour cream and grated cheese and stir to combine.
- Simmer on medium heat for about 10 minutes.
- Add cooked pasta and simmer for another 10 minutes. Serve warm.
Nutrition
Private Notes
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Shay Anderson says
This recipe is one of my favorites. I had it guest come over for dinner and was able to whip up this scrumptious meal. So easy to make and creamy. 10 out of 10 would highly recommend