Spinach and Artichoke Pasta

Course: Main Course

Cuisine: American

Keyword: easy pasta recipe, spinach and artichoke, spinach and artichoke pasta, vegetarian recipe

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: people

Calories: 530kcal

Author: clevelandcooking

Quick and easy spinach and artichoke pasta, with or without chicken, for a delicious dinner for your whole family!

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.

Can I make this spinach and artichoke pasta vegetarian? Yes, absolutely! The recipe is easily adaptable. Simply omit the chicken to create a delicious and satisfying vegetarian spinach and artichoke pasta dish.
What's the best way to get tender chicken for this pasta? 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.
Should I use fresh or dried pasta for this recipe? 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.
How do I prepare the spinach for the casserole? 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.
Can I add other ingredients to this spinach and artichoke pasta? 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.