Stuck on what to make for dinner? Our easy Spinach and Artichoke Pasta is your delicious solution, transforming the beloved dip flavors into a rich, creamy, satisfying meal in just over an hour. You’re in for a fantastic blend of savory goodness with tender chicken (or easily made vegetarian!), delivering a crowd-pleasing pasta dish that’s perfect for any busy weeknight.
What You Will Need:
- 1 1/2 pounds of boneless skinless chicken
- 1 teaspoon of powdered garlic
- 1/2 teaspoon of sea salt
- 1/2 teaspoon cracked black pepper
- 5 ounces of fresh spinach
- 1 14 ounce can of artichokes chopped
- 1 teaspoon of olive oil
- 1/2 pound of pasta
- 12 ounces of room temperature cream cheese
- 1/2 cup of regular milk or plant milk
- 1/4 cup of sour cream
- 1 cup of grated parmesan or asiago cheese
Getting Tender Chicken for Your Pasta Dish
Chicken may not be the most tender when buying from a grocery store. To make the chicken tender cutting the chicken on the bias and pounding it thin is necessary. Cutting the chicken on the bias is not difficult at all. This technique is basically butterflying the chicken. After butterflying, just finish cutting all the way through and you end up with two pieces. You then take the two pieces and place them between two pieces of plastic wrap. Using a meat tenderizing mallet, pound the chicken so it is this but not torn. Repeat this for all the pieces of chicken you are using.
All of this is not necessary, but it makes for a better pasta. If you are short on time just cut the chicken up and use it as is! One timesaver tip is to boil the pasta while the chicken is cooking!
Choosing the Best Pasta for This Creamy Dish
I use fresh pasta whenever possible. Fresh pasta just tastes better in my opinion. Try my fresh pasta recipe! There is no reason you cannot use dried pasta in the spinach and artichoke pasta recipe.
The Spinach Prep
I made the recipe with roughly five ounces of fresh spinach that I wilted in a pan with a little bit of olive oil. Just add one teaspoon of olive oil to a pan over medium heat and add the spinach. Place the lid on and stir occasionally. The spinach will start to wilt almost right away. Strain the spinach well after it is all wilted. The other option is to purchase frozen spinach and thaw and drain it. It is very important to try and get as much moisture as possible out of the frozen spinach. Next drain the artichokes and add them to the pan to cook for 3 minutes or so.
Assembling Your Easy Spinach and Artichoke Pasta
The cream cheese, cooked chicken, milk and spinach all go together in a large skillet. The room temperature cream cheese will melt fairly quickly. Once the cream cheese is melted, the sour cream and grated parmesan cheese are added. Simmer for 10 minutes and add the pasta. My family loves this dish and I am sure yours will too!
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FAQ’s
Yes, absolutely! 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.
ou 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.
Easy Spinach Artichoke Pasta
Ingredients
- 1 1/2 pounds of boneless skinless chicken
- 1 teaspoon of powdered garlic
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of cracked black pepper
- 5 ounces of fresh spinach
- 1 14 oz can of artichokes chopped
- 1 teaspoon of olive oil
- 1/2 pound of fresh pasta
- 12 ounces of cream cheese room temperature
- 1/2 cup of almond milk or regular milk
- 1/4 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 and add olive oil. Stir spinach until wilted and then add the artichokes and heat for an additional 3 minutes. Then set the skillet aside from the heat.
- 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.
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