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Spinach and artichoke pasta recipe from cleveland cooking

Easy Spinach Artichoke Pasta

Author: Dan Harper
530kcal
5 from 1 vote
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Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes
Quick and easy spinach and artichoke pasta, with or without chicken, for a delicious dinner for your whole family!
Servings 4 people
Course Main Course
Cuisine American

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

  1. Preheat your oven to 375 degrees F.
  2. 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
  3. 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.
  4. When chicken is done, cut into bite sized pieces.
  5. Cook pasta according to directions on the package.
  6. Add chicken, cream cheese, and milk to the same large skillet as wilted spinach. Stir over medium heat until cream cheese is melted.
  7. Add sour cream and grated cheese and stir to combine.
  8. Simmer on medium heat for about 10 minutes.
  9. Add cooked pasta and simmer for another 10 minutes. Serve warm.

Nutrition

Calories530kcalCarbohydrates23gProtein61gFat20gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat6gTrans Fat0.03gCholesterol261mgSodium1622mgPotassium994mgFiber1gSugar7gVitamin A3823IUVitamin C25mgCalcium702mgIron3mg

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