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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.

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

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

Find it online: https://thefamilycooking.com/spinach-artichoke-chicken-pasta/