Creamy Spinach Artichoke Chicken Pasta (Tastes Like the Dip!)
530kcal
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
Calories530kcalCarbohydrates23gProtein61gFat20gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat6gTrans Fat0.03gCholesterol261mgSodium1622mgPotassium994mgFiber1gSugar7gVitamin A3823IUVitamin C25mgCalcium702mgIron3mg