This creamy, cheesy spinach and artichoke chicken pasta is a guaranteed crowd-pleaser! It's easy to make, adaptable to your taste, and perfect for a weeknight dinner or a casual gathering. This recipe takes the beloved flavors of spinach and artichoke dip and transforms them into a satisfying pasta dish. We'll explore variations, tips for success, and answer some frequently asked questions to make this your go-to recipe.
What Makes This Spinach Artichoke Chicken Pasta So Delicious?
The magic lies in the combination of creamy sauce, tender chicken, vibrant spinach, and tangy artichoke hearts. The richness of the cream cheese and Parmesan cheese perfectly complements the slightly acidic artichokes and the earthy spinach. The addition of chicken adds protein and heartiness, making it a complete and satisfying meal. We use simple, readily available ingredients, making it a practical choice for busy weeknights.
How to Make the Perfect Spinach and Artichoke Chicken Pasta
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 10 ounces fresh spinach, chopped
- 1 (8 ounce) package cream cheese, softened
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Parmesan cheese (for garnish)
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 pound pasta (penne, rotini, or your favorite shape)
- Salt for pasta water
Instructions:
- Cook the Pasta: Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- Sauté Garlic: While pasta cooks, melt 1 tablespoon of butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Combine Ingredients: Add softened cream cheese to the skillet and stir until melted and smooth. Stir in heavy cream, 1/2 cup Parmesan cheese, salt, and pepper. Bring to a simmer, stirring frequently.
- Add Chicken and Spinach: Add diced chicken and spinach to the sauce. Cook for 2-3 minutes, or until spinach is wilted and chicken is heated through.
- Combine with Pasta: Add cooked pasta to the skillet and toss to coat. Add a little pasta water if needed to thin the sauce.
- Serve: Garnish with remaining Parmesan cheese and serve immediately.
What Kind of Pasta Works Best?
Many pasta shapes work well with this creamy sauce. Penne, rotini, farfalle (bow ties), and fusilli are excellent choices because they hold the sauce well. However, feel free to experiment with your favorite shape!
Can I Use Frozen Spinach?
Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out any excess water before adding it to the sauce. This will prevent the sauce from becoming too watery.
How Can I Make This Recipe Vegetarian?
Easily omit the chicken for a vegetarian version. You can add extra vegetables like mushrooms, sun-dried tomatoes, or roasted red peppers to boost the flavor and texture.
Is This Recipe Gluten-Free?
To make this recipe gluten-free, simply use gluten-free pasta. Be sure to check the labels on all ingredients to ensure they are certified gluten-free.
Can I Make This Ahead of Time?
You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and combine everything just before serving for the best results. Reheating in a saucepan on low heat is recommended to prevent sticking.
Tips for the Best Spinach and Artichoke Chicken Pasta
- Use high-quality Parmesan cheese for the best flavor.
- Don't overcook the pasta. It should be al dente.
- Taste and adjust seasoning as needed. You may want to add more salt, pepper, or garlic.
- Garnish with fresh herbs like parsley or basil for added flavor and visual appeal.
- Serve with a side salad and crusty bread for a complete meal.
This spinach and artichoke chicken pasta is a versatile and delicious dish that’s sure to become a family favorite. Enjoy!
