Creamy Spinach Artichoke Pasta with Chicken Delight

The aroma of creamy Spinach Artichoke Pasta with Chicken wafts through the air, teasing your senses with its rich, savory allure. Imagine al dente pasta enveloped in a velvety sauce bursting with garlic, spinach, and artichokes that dance together in perfect harmony.

This dish isn’t just a meal; it’s a comforting hug on a plate that brings back memories of family gatherings and cozy nights in. Whether you’re whipping it up for a casual dinner or impressing friends at a gathering, this recipe is sure to steal the show.

Every time I serve this dish, my family’s eyes light up like it’s Christmas morning—talk about instant gratification!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use 3-4 breasts for juiciness; adjust based on how many hungry mouths you’re feeding.

• Fresh Spinach: Opt for vibrant green leaves; they add freshness and nutrition.

• Canned Artichoke Hearts: Look for marinated ones for an extra flavor kick.

• Pasta of Choice: I prefer penne or fusilli as they hold onto the sauce beautifully.

• Heavy Cream: This makes the sauce rich and luxurious; don’t skimp on it!

• Parmesan Cheese: Freshly grated is best; it adds depth and a hint of nuttiness.

• Garlic Cloves: Fresh cloves are essential here; they infuse amazing flavor into the dish.

• Olive Oil: A drizzle enhances flavors while sautéing and adds a lovely sheen to the pasta.

• Salt and Pepper: Essential for seasoning; use them generously but wisely.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Spinach Artichoke Pasta with Chicken

Cook the Pasta: Bring a large pot of salted water to boil and cook your pasta according to package instructions until al dente. Reserve some pasta water before draining.

Sauté the Chicken: In a skillet over medium heat, add olive oil and sauté chicken breasts until golden brown on both sides—about 6-7 minutes per side. Let them rest before slicing.

Create the Sauce Base: In the same skillet, toss in minced garlic until fragrant—just about 30 seconds—and then pour in heavy cream, stirring well.

Add Spinach and Artichokes: Toss fresh spinach and drained artichoke hearts into the skillet until wilted and warmed through—this should take about 2-3 minutes.

Mingle Everything Together: Add cooked pasta to the skillet along with grated Parmesan cheese; stir everything together until coated in that dreamy sauce.

Serve Up Your Masterpiece!: Plate your Spinach Artichoke Pasta with Chicken while still hot; sprinkle extra Parmesan cheese if desired. Get ready for compliments!

Content

Tip one: Use fresh spinach for vibrant color and better flavor. Fresh spinach elevates the dish, giving it a lively green hue that makes your plate pop. I learned this the hard way after using wilted leaves once and had my dinner guests raising eyebrows instead of forks.

Tip two: Cook chicken thoroughly to ensure safety and tenderness. Properly cooked chicken not only tastes better but also prevents foodborne illnesses. I once served undercooked chicken to my in-laws, and let’s just say, it wasn’t my best moment.

Tip three: Balance flavors by adding a splash of lemon juice before serving. A touch of acidity brightens the rich creaminess of the sauce, making each bite a burst of flavor. My grandmother swears by this trick, and frankly, she knows her way around a kitchen better than most chefs.

Perfecting the Cooking Process

Sear the chicken first until golden brown, then cook pasta while preparing the creamy spinach-artichoke sauce simultaneously for seamless efficiency.

Add Your Touch

Feel free to incorporate sun-dried tomatoes or mushrooms for added texture and flavor variation to your Spinach Artichoke Pasta with Chicken.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to avoid overcooking.

Cooking this dish reminds me of that time my friend insisted on trying his hand at cooking. He ended up creating a ‘spinach explosion’ that left us all chuckling as we cleaned up together.

FAQ

Can I make Spinach Artichoke Pasta without chicken?

Absolutely! You can substitute chicken with mushrooms or keep it vegetarian entirely.

How do I store leftovers properly?

Store in an airtight container in the refrigerator for up to three days for best quality.

What can I use instead of cream in this recipe?

You can use Greek yogurt or a dairy-free alternative for a lighter version of the sauce.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spinach Artichoke Pasta with Chicken

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Spinach Artichoke Pasta with Chicken is a deliciously creamy dish that brings together al dente pasta, tender chicken, fresh spinach, and artichokes in a rich garlic sauce. This recipe is perfect for weeknight dinners or special occasions, offering comfort and flavor that will impress your family and friends. Enjoy the vibrant colors and delightful textures while relishing every bite of this mouthwatering meal.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 cups fresh spinach
• 1 can (14 oz) marinated artichoke hearts, drained
• 12 oz penne or fusilli pasta
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 4 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
2. Sauté the chicken: Heat olive oil in a skillet over medium heat. Cook chicken breasts for 6-7 minutes per side until golden brown. Remove from skillet and let rest before slicing.
3. Make the sauce base: In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Add heavy cream and stir.
4. Add spinach and artichokes: Toss in fresh spinach and drained artichoke hearts; cook until spinach wilts (2-3 minutes).
5. Combine everything: Add cooked pasta and grated Parmesan to the skillet, stirring until well coated in sauce.
6. Serve hot: Plate your Spinach Artichoke Pasta with Chicken and sprinkle with extra Parmesan if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 of the recipe (approximately 325g)
• Calories: 550
• Sugar: 2g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 95mg