Artichoke Spinach Chicken Pasta Recipe
Artichoke Spinach Chicken Pasta: A creamy, foolproof, 30-minute recipe for a perfect weeknight dinner. Tender chicken and a no-fail sauce guaranteed.
Equipment
- A Large, Heavy-Bottomed Skillet or Dutch Oven
- Large Pot
- Colander
- Cutting Board & Sharp Knife
- Whisk
Ingredients
- 12 oz. of a short pasta like penne rotini, or farfalle
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 4 cloves garlic minced
- One 12-ounce jar marinated artichoke hearts drained (but reserve the oil!)
- A big 5-ounce bag fresh spinach
- 8 ounces of full-fat block-style cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese finely grated, plus more for serving
- 1 tablespoon olive oil or butter
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes optional
Instructions
Preparing the Components
- Cook the Pasta: Get a large pot of water on the boil. And please, salt it generously! It should taste like the sea. Cook your pasta for 1 to 2 minutes LESS than the package directs for al dente. The goal is to slightly undercook it, as it will finish cooking directly in the sauce. This is the professional secret to ensuring your final pasta is perfectly cooked and never mushy. Before you drain, scoop out and save about one cup of the starchy pasta water.
- Sear the Chicken: While the pasta cooks, heat one tablespoon of olive oil or butter in your large, heavy-bottomed skillet over medium-high heat. Pat your chicken pieces dry with a paper towel and season them well with salt and pepper. Add the chicken to the hot pan in a single layer (work in batches if you need to!). Let the chicken sear, undisturbed, for 2-3 minutes per side until it develops a beautiful golden-brown crust. Remember our rule: don’t cook it all the way through yet. Transfer the seared chicken to a clean plate and set it aside.
- Build the Flavor Base: Reduce the heat to medium. Add a tablespoon of that flavorful oil you reserved from the marinated artichoke jar. Add the minced garlic and sauté for about 30-60 seconds until it's sizzling and that nutty, irresistible aroma fills your kitchen. Be careful not to let it brown or it will taste bitter.
Building the Sauce & Assembling the Dish
- Make the Magic Cream Sauce: Turn the heat down to low. Add your softened cream cheese and a half cup of chicken broth to the skillet. Use a whisk to break up the cream cheese, stirring constantly until it melts into the broth, forming a smooth, lump-free base. Now, stir in the heavy cream, the grated Parmesan, and a pinch of red pepper flakes (if you’re using them). Let the sauce simmer gently—never boil it!—for 2-3 minutes, stirring as the Parmesan melts and the sauce thickens into a velvety dream.
- Add the Greens & Artichokes: Add the entire bag of fresh spinach to the sauce. It will look like a mountain, but don’t panic! Use tongs to gently toss the spinach in the sauce. It will wilt down into silky green ribbons in just a minute or two. Once it has, stir in your chopped artichoke hearts.
- Bring It All Together: Add the cooked pasta and the seared chicken (along with any juices from the plate) directly into the skillet with the sauce. Stir everything together gently until every single piece of pasta is coated in that glorious sauce and the chicken is warmed through and cooked perfectly. If the sauce is a bit too thick, now is the time to add a splash of that reserved pasta water until you reach your desired consistency. Have a taste—does it need more salt or pepper? Adjust it now.
- Serve and Enjoy: Pile the Artichoke Spinach Chicken Pasta into warm bowls. Garnish with a generous sprinkle of extra Parmesan cheese and serve immediately. Now, take a bite and realize you just made restaurant-quality pasta at home. You totally earned this.
Notes
- For perfectly juicy chicken: ensure you only partially cook it when searing. It will finish cooking in the sauce.
- To prevent a grainy sauce: use room temperature cream cheese and never let the sauce come to a rolling boil.
- Using oil from jarred marinated artichoke hearts adds a layer of flavor you can't get otherwise.