Name: One-Pan Spinach & Artichoke Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces); 8 oz penne or your preferred pasta; 2 cups fresh spinach (chopped); 1 cup artichoke hearts (drained and chopped); 3 cloves garlic (minced); 2 cups chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 tbsp olive oil; 1/2 tsp Italian seasoning; Salt and pepper (to taste); 1/2 tsp red pepper flakes (optional); Fresh parsley and extra Parmesan for garnish

Description

This creamy, one-pan chicken pasta brings the irresistible flavors of spinach and artichoke dip to your dinner table. With tender chicken, al dente pasta, and a rich, cheesy sauce, it’s a quick and satisfying meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
8 oz penne or your preferred pasta
2 cups fresh spinach (chopped)
1 cup artichoke hearts (drained and chopped)
3 cloves garlic (minced)
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tbsp olive oil
1/2 tsp Italian seasoning
Salt and pepper (to taste)
1/2 tsp red pepper flakes (optional)
Fresh parsley and extra Parmesan for garnish

Instructions

Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 5–7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
Sauté Garlic & Vegetables:
In the same skillet, add minced garlic and sauté for 30 seconds. Add chopped spinach and artichokes, cooking until spinach is wilted (about 2–3 minutes). Remove from the skillet and set aside with the chicken.
Cook the Pasta:
Pour in chicken broth and heavy cream, bringing it to a simmer. Add the pasta, cover, and cook for 10–12 minutes, stirring occasionally until the pasta is tender and most of the liquid is absorbed.
Combine Everything:
Return the chicken and vegetable mixture to the pan. Stir in Parmesan cheese, allowing it to melt into the creamy sauce. Adjust seasoning with salt, pepper, and red pepper flakes (if using).
Serve:
Garnish with fresh parsley and extra Parmesan before serving warm.

Notes

For a lighter version: Substitute half-and-half for heavy cream and use low-fat Parmesan.
Vegetarian option: Omit the chicken and use additional artichokes and spinach for a delicious plant-based meal.
Meal Prep Tip: This dish can be made ahead and stored in the fridge for up to 3–4 days. Reheat with a splash of chicken broth or cream to restore the creamy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 510
Sugar: 5g
Sodium: 680mg
Fat: 23g
Carbohydrates: 45g
Fiber: 4g
Protein: 38g