Spinach Artichoke Chicken Pasta

Why You’ll Love This Recipe

This dish offers everything you love about a warm spinach artichoke dip—creamy sauce, tangy artichokes, and earthy spinach—blended into a complete meal with chicken and pasta. It’s rich and satisfying, but easy enough to whip up on a busy night. Plus, it uses pantry staples and is a great way to sneak in some extra veggies without compromising flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast (shredded or cubed)
• Pasta (penne, rotini, or rigatoni work best)
• Frozen spinach (thawed and drained) or fresh spinach
• Canned or jarred artichoke hearts (drained and chopped)
• Cream cheese
• Parmesan cheese (grated)
• Mozzarella cheese (shredded)
• Milk or half-and-half
• Garlic (minced)
• Olive oil or butter
• Salt and pepper
• Optional: red pepper flakes or lemon zest for brightness

Directions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or pot, heat olive oil or butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add the chopped artichokes and spinach. Cook for 3–4 minutes, stirring often.
4. Reduce heat to low and stir in cream cheese. Once softened, slowly add milk or half-and-half and stir until smooth and creamy.
5. Mix in the Parmesan and mozzarella cheese until melted and fully incorporated.
6. Add cooked chicken and stir until heated through. Season with salt, pepper, and optional red pepper flakes or lemon zest.
7. Fold in the cooked pasta and stir to coat evenly with the sauce.
8. Serve warm, optionally topped with extra Parmesan and herbs.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: About 30 minutes

Variations

• Use grilled chicken or rotisserie chicken for added flavor and convenience.
• Substitute the cream cheese with a mix of Greek yogurt and Parmesan for a lighter version.
• Add sautéed mushrooms or sun-dried tomatoes for extra depth.
• Turn it into a baked pasta: transfer to a casserole dish, top with extra cheese, and bake at 375°F for 15–20 minutes.
• Make it spicy with a dash of hot sauce or extra chili flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over low heat with a splash of milk, or microwave in 30-second intervals until heated through.
Freezing is not recommended due to the creamy sauce separating when thawed.

FAQs

Can I use fresh spinach instead of frozen?

Yes, use about 4–5 cups of fresh spinach. Sauté it down until wilted before adding the other ingredients.

What kind of pasta works best?

Short pasta like penne, rotini, or rigatoni holds the sauce well and makes for easy serving.

Can I make this dish gluten-free?

Yes, simply use your favorite gluten-free pasta and ensure all other ingredients are gluten-free.

Can I use a dairy-free substitute?

Yes, but make sure to use dairy-free cream cheese, milk, and cheese alternatives designed for melting.

Is this dish freezer-friendly?

Not ideally—cream-based sauces tend to separate when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Can I make it vegetarian?

Absolutely! Just skip the chicken or substitute it with white beans or extra veggies.

How do I prevent the sauce from being too thick?

Add more milk or a splash of chicken broth until it reaches your desired consistency.

Can I use leftover chicken?

Yes, this recipe is perfect for using up leftover grilled or baked chicken.

Does it taste like spinach artichoke dip?

Yes—this recipe brings the same creamy, cheesy flavors but turns it into a full, satisfying meal.

What should I serve with it?

It’s a full meal on its own, but a simple green salad or garlic bread makes a great accompaniment.

Conclusion

Spinach Artichoke Chicken Pasta is a cozy, creamy dish that turns your favorite dip into a hearty and wholesome dinner. It’s easy to make, loaded with flavor, and perfect for busy nights or casual entertaining. Whether you’re feeding your family or meal prepping for the week, this recipe is a delicious and dependable go-to you’ll want to make again and again.

Spinach Artichoke Chicken Pasta

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Spinach Artichoke Chicken Pasta combines the creamy, cheesy flavor of spinach artichoke dip with hearty pasta and tender chicken. This one-pot meal is rich, satisfying, and perfect for quick weeknight dinners or easy entertaining.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

1. 3 cups cooked chicken breast, shredded or cubed
2. 12 oz pasta (penne, rotini, or rigatoni)
3. 1 cup frozen spinach (thawed and drained) or 4–5 cups fresh spinach
4. 1 can (14 oz) artichoke hearts, drained and chopped
5. 6 oz cream cheese
6. 1/2 cup grated Parmesan cheese
7. 1 cup shredded mozzarella cheese
8. 1 cup milk or half-and-half
9. 2 cloves garlic, minced
10. 1 tbsp olive oil or butter
11. Salt and pepper to taste
12. Optional: red pepper flakes or lemon zest, to taste

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Instructions

Cook pasta according to package directions until al dente. Drain and set aside.

1. In a large skillet or pot, heat olive oil or butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
2. Add chopped artichokes and spinach. Cook for 3–4 minutes, stirring often.
3. Reduce heat to low and stir in cream cheese until softened. Slowly add milk, stirring until smooth and creamy.
4. Mix in Parmesan and mozzarella cheese until fully melted and incorporated.
5. Add cooked chicken and stir until heated through. Season with salt, pepper, and optional red pepper flakes or lemon zest.
6. Fold in cooked pasta and stir to coat evenly with sauce.
7. Serve warm, topped with extra Parmesan or herbs if desired.

Notes

• Use rotisserie chicken for a convenient shortcut.
• Thin the sauce with extra milk or broth if it gets too thick.
• Turn into a baked pasta by topping with cheese and baking at 375°F for 15–20 minutes.

Nutrition

• Serving Size: 1.5 cups
• Calories: 490
• Sugar: 4g
• Sodium: 540mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 33g
• Cholesterol: 95mg