Spinach Artichoke Chicken Pasta
Try thisChicken Spinach Artichoke Pasta Recipe. You will love how quick and easy this one pot meal is! Get dinner on the table fast.
Servings: 4
Cost: $9.85, $2.46 per Servings
Ingredients
- 8 ounces Penne Pasta
- 2 Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
- 1 Tablespoon Olive Oil
- 3 cloves Garlic (minced)
- 1 can Artichoke Hearts (14 ounces, drained and chopped)
- 4 cups Fresh Spinach
- 1 cup Heavy Cream
- ½ Cup Grated Parmesan Cheese
- ½ teaspoon Black Pepper
- 1 teaspoon Salt
Instructions
- Cook 8 ounces penne pasta according to the package directions until al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 2 boneless, skinless chicken breasts cut into bite-sized pieces and season with 1 teaspoon salt and ½ teaspoon black pepper.
- Cook the chicken for 5–7 minutes, stirring occasionally, until browned and cooked through.
- Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Stir in 1 can (14 ounces) drained and chopped artichoke hearts and cook for 2–3 minutes. Add 4 cups fresh spinach and cook until wilted, about 2 minutes.
- Pour in 1 cup heavy cream and bring the mixture to a gentle simmer.
- Stir in ½ cup grated Parmesan cheese until melted and the sauce is smooth.
- Toss in cooked pasta and stir to coat with the sauce.
- Serve warm and enjoy!
Notes
Penne works well, but you can use any short pasta like rotini or fusilli.
For a lighter version, use half-and-half instead of heavy cream.
Refrigerate any leftovers in an airtight container for up to 5-6 days.
Nutrition
Calories: 465kcal | Carbohydrates: 25g | Protein: 22g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1128mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3814IU | Vitamin C: 10mg | Calcium: 192mg | Iron: 2mg
