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35-minute dinner

Spinach Artichoke Chicken Pasta

Chicken and pasta get a creamy spinach-artichoke sauce in this cozy 35-minute dinner with an estimated 38 grams of protein per serving.

By Weeknight Protein KitchenEasy high-protein dinners
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Creamy spinach artichoke chicken pasta with Parmesan in a wide skillet
Total time
35 min
Serves
6
Est. protein
38g

Why this one is weeknight-friendly

The sauce comes together while the pasta cooks. Canned artichokes and baby spinach need very little prep.

A few helpful tips

Lower the heat before adding cream cheese. Reserve pasta water before draining so the sauce can be adjusted at the end.

Easy swaps

Use rotini or shells instead of penne. Frozen spinach can replace fresh after thawing and squeezing it dry.

Save the leftovers

Refrigerate for up to 3–4 days. Add a splash of water before reheating to 165°F.

The recipe

Spinach Artichoke Chicken Pasta

10 min prep25 min cook

Ingredients

  • 12 ounces dry penne pasta
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped
  • 1 cup low-sodium chicken broth
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup grated Parmesan cheese
  • 4 cups baby spinach

Contains: Milk, Wheat

Instructions

  1. Cook the penne in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.
  2. Season the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken until browned and it reaches 165°F, about 7–9 minutes.
  3. Add the garlic and artichokes and cook for 1 minute. Pour in the chicken broth and bring to a simmer.
  4. Reduce the heat to low. Stir in the cream cheese until smooth, then add the Parmesan and spinach. Stir until the spinach wilts.
  5. Add the pasta and toss to coat. Add reserved pasta water a little at a time if the sauce needs loosening.

Food safety: Cook chicken to 165°F. Refrigerate leftovers within 2 hours and reheat to 165°F.

Nutrition values are estimates and may vary by ingredients and serving size. Protein data source.