If you’re a fan of creamy, cheesy goodness, this Creamy Spinach Artichoke Chicken Pasta is calling your name! It combines all the flavors of everyone’s favorite dip with pasta and juicy chicken, creating a hearty, comforting meal that is all made in one pan in just 30 minutes!
Spinach Artichoke Dip is my go-to appetizer at any restaurant. I can’t get enough of the creamy, cheesy texture paired with crusty bread or crispy chips for dipping. So naturally, I thought, why not turn it into a full-on meal? That’s how this spinach artichoke chicken with pasta came to life. It’s the best of both worlds, combining my favorite appetizer flavors with tender pasta and juicy chicken to create a dish that’s rich, comforting, and reminds me of my favorite appetizer!
My favorite part about this recipe is that everything comes together in one pan. This means fewer dishes and more time to spend with my family at the dinner table. The chicken is pan-seared for extra flavor (I personally love using chicken thighs, but any type works!), and the pasta cooks right in the creamy artichoke sauce, soaking up all that deliciousness. With simple ingredients and lots of flavor, this dish is perfect for a quick meal that’s ready in just 30 minutes and even better when served with a piece of Cheesy Garlic Bread!
One pan dinner: Everything is cooked all in one pan, making cleanup super easy!
Simple ingredients: You likely already have most of these ingredients on hand, so you don’t need to run to the store for anything fancy.
Ready in 30 minutes: Perfect for busy weeknights, this dish comes together quickly!
Rich and creamy: The creamy spinach artichoke sauce is loaded with cheesy goodness that clings to every bite of pasta.
Customizable: You can use chicken thighs for extra flavor or swap in chicken breasts, tenders, or even rotisserie chicken to make it even easier.
Chicken (breasts or thighs) – Whether you go for chicken breasts or thighs, they both add a hearty protein to the dish. Thighs give a richer flavor, while breasts are a leaner option.
Seasonings (salt, pepper, Italian seasoning) – These simple seasonings bring a ton of flavor to the chicken and the sauce, which balances all the savory taste.
Olive Oil – A drizzle of olive oil helps to sear the chicken to a golden brown and also adds richness to the sauce.
Onion and Garlic – These aromatics build the foundation of the dish, adding depth.
Low-Sodium Chicken Broth – Using low-sodium broth lets you control the saltiness while adding moisture and even more chicken flavor to cook the pasta and make the sauce.
Penne Pasta – This shape of pasta is perfect for soaking up the creamy sauce, and its shape holds onto all the cheesy goodness.
Canned Artichoke Hearts – These tender, slightly tangy artichokes bring that classic spinach-artichoke dip flavor to the pasta.
Heavy Cream – The key to a rich, velvety sauce that makes this pasta dish so indulgent. It binds everything together and adds a silky texture.
Oregano – Adds an earthy, slightly peppery flavor that complements the other ingredients and brings out the best in the creamy sauce.
Red Pepper Flakes – Just a pinch gives the dish a kick of heat.
Shredded Cheese (mozzarella, parmesan) – Mozzarella makes the sauce extra creamy and stretchy, while parmesan adds a salty, nutty flavor that ties everything together.
Baby Spinach – Fresh spinach adds a pop of color a healthy boost of nutrition, and wilts perfectly into the sauce.
Season the chicken: Generously season the chicken breasts or thighs with a teaspoon of Italian seasoning, plus a large pinch of salt and pepper, making sure all sides are coated evenly.
Sear the chicken: In a large pan, heat a good drizzle of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken. Sear for about 4 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside on a plate to rest.
Cook the onions and garlic: In the same pan, add the chopped onion and cook for a few minutes, stirring occasionally, until the onion softens and becomes translucent. Add in the minced garlic and stir, cooking for about 1 minute until fragrant.
Add the liquids and pasta: Pour in the chicken broth, penne pasta, chopped artichoke hearts, heavy cream, oregano, and a pinch of red pepper flakes. Stir everything together, making sure the pasta is submerged in the liquid.
Simmer with the chicken: Place the chicken back into the pan, nestled in the sauce and pasta. Bring the mixture to a gentle boil, then reduce the heat to medium. Cover the pan and cook for about 15 minutes, stirring every couple of minutes to prevent sticking.
Slice the chicken: After 15 minutes, remove the chicken from the pan and transfer it to a cutting board. Slice the chicken into strips or bite-sized pieces, whichever you prefer.
Add the cheese and spinach: Stir in the shredded mozzarella and parmesan cheese, allowing them to melt into the sauce. Then add the baby spinach and gently mix until the spinach wilts into the creamy pasta.
Combine and serve: Add the sliced chicken back into the pan, stirring everything together to make sure the chicken is coated in the cheesy sauce. Serve immediately, and don’t forget to sprinkle extra parmesan on top for an extra pop of flavor. Enjoy!
Pat the chicken dry with paper towels before seasoning to help it sear properly and get that nice golden crust.
Don’t overcrowd the pan when searing the chicken; giving it space helps it cook evenly and prevents steaming.
Stir the pasta frequently while it cooks in the sauce to prevent sticking and to help it absorb all the creamy flavors.
If the sauce gets too thick, add a splash of chicken broth or cream to loosen it up while still keeping it creamy.
Chop the spinach before adding it if you want smaller bites of greens throughout the dish.
Let the chicken rest for a few minutes before slicing to keep it juicy and tender.
Grate your own parmesan cheese instead of using pre-shredded for a better melt and deeper flavor.
Taste the sauce before serving and adjust the seasoning with salt or pepper since different broths and cheeses have varying salt levels.
Protein: Swap out the chicken for shrimp or turkey if you want to mix up the protein. For a vegetarian version, add extra veggies like mushrooms or bell peppers for heartiness. Or add in some tofu or a can of chickpeas for a heartier vegetarian meal.
Pasta: Use whole wheat or gluten-free pasta. The pasta shape can also be swapped for your favorites. Try rotini or rigatoni.
Cheese: Replace the mozzarella with gouda or fontina for a smokier or richer flavor. Add extra parmesan for a nuttier finish.
Veggies: Use kale, swiss chard, or collard greens instead of spinach to change it up. Stir in sun-dried tomatoes, or toss in roasted garlic for an extra savory punch.
Add-Ins: Crumbled bacon or pancetta can add a crispy, salty element that pairs nicely with the creamy sauce. You can also add in some crunchy pinenuts.
Storing: Cooled leftovers can be stored in an airtight container in the fridge for up to 4 days. The sauce might thicken a little as it cools, but a splash of broth or cream will bring it right back when it’s time to reheat.
Freezing: Freeze the pasta in individual portions for up to 3 months. Let it cool completely before transferring it to freezer-safe containers or bags with as much air removed as possible.
Reheating: To reheat, warm the pasta gently on the stovetop or in the microwave, adding a bit of broth or cream to loosen the sauce if needed. Stir often to keep it from sticking, and heat until everything is warmed through.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Just make sure to thaw it first and squeeze out any excess water to avoid a watery sauce.
What’s the best way to prevent the pasta from sticking while cooking in the sauce?
Stir the pasta every couple of minutes as it cooks in the sauce to prevent it from sticking and to help it absorb all the flavors.
Is there a way to make this recipe lighter?
For a lighter version, use half-and-half instead of heavy cream and swap some of the cheese for low-fat options. You can also use whole wheat or gluten-free pasta to add fiber.
How can I make the sauce thinner or thicker?
To thin the sauce, add a bit more chicken broth or cream. For a thicker sauce, let it simmer uncovered for a few extra minutes to reduce, or add a little more cream cheese.
4–5 (about 2lbs) chicken breasts or thighs
1 teaspoon Italian Seasoning
salt/pepper
Olive Oil
1/2 onion, chopped
1 Tablespoon minced garlic
3 cups Low Sodium Chicken Broth
Penne Pasta (16 oz)
1 can (14 oz) Artichoke Hearts, chopped and drained
1 1/2 cups heavy cream
1 teaspoon Oregano
Pinch of Crushed Red Pepper Flakes
1 cup Shredded Mozzarella Cheese
1/4 cup grated or shredded Parmesan cheese
5 oz Baby Spinach
1. Season the chicken breasts or thighs all over with the teaspoon of Italian Seasoning plus a large pinch of salt and pepper.
2. In a large pan, add a large drizzle of olive oil on medium high heat. Once heated, add the seasoned chicken. Sear and cook on each side, about 4 minutes each side. Remove chicken and place on a separate plate.
3. In the same pan, add the chopped onion (1/2 onion), stir and cook for a few minutes until the onions are soft. Then add the 1 Tablespoon of minced garlic and stir together. Cook for about 1 minute.
4. Pour the 3 cups chicken broth, 16 oz Penne Pasta, 1 can (14 oz) chopped artichoke hearts, 1 1/2 cups heavy cream, 1 teaspoon oregano and pinch of red pepper flakes. Stir everything together.
5. Add the chicken back into sauce and pasta. Heat together until the mixture just starts to boil. Turn heat to medium, cover pan with a lid and cook for about 15 minutes. Stir every couple minutes.
6. After 15 minutes, remove chicken from the pan and transfer to a cutting board. Slice chicken into strips or pieces.
7. Add the 1 cup of shredded mozzarella and 1/4 cup shredded parmesan cheese to the pasta and stir together. Next add the 5 oz bag of baby spinach. Mix together until spinach is wilted.
8. Add the chicken pieces back into the past and mix everything together. Serve right away, add more shredded parmesan on top. Enjoy!
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