Spinach Artichoke Chicken Pasta Skillet

Where are my spin and artichoke dip lovers at!? I have no idea where that dip originated, but I do know it used to be on (and probably still is) every bar and grill restaurant menu out there. I honestly never really got into, but like I’ve said before, my tastes have changed so much over the last 20 years. I wouldn’t say I love it and order it…but I enjoy it when it is around.

Some of my favorite flavors go into this dish: garlic, Parmesan cheese, and wine! The creamy sauce is made up of cream cheese, sour cream, and milk, no flour roux required! The zip of the white wine pairs really well with the tangy artichokes. This dish makes a great weeknight meal, and comes together in about 30 minutes! Re-heats well too for leftovers! A fun way to use a new shape of pasta like pin wheels or bow tie!

Spinach Artichoke Chicken Pasta Skillet

Servings 6
Author Laura Doerr


  • 12 oz gemelli pasta
  • 1 lb chicken breast
  • olive oil
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 14 oz canned artichokes chopped
  • 1/2 lb frozen chopped spinach thawed, drained
  • 5 oz cream cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup white wine
  • 1/2 cup + Parmesan cheese grated
  • 1/4 tsp red pepper flakes optional
  • salt and pepper


  1. Bring a large pot of salted water to a boil. Cook pasta according to directions to al dente. Drain.  

  2. While pasta is cooking, dice chicken breast into small pieces. Drizzle a skillet with olive oil, add chicken, minced onions and garlic, and cook over med-high heat until chicken is cooked through. Remove chicken onto a plate and set aside.

  3. Add cream cheese, sour cream, and white wine to the skillet. Whisk until smooth over medium heat. Whisk in the milk and heat through. Reduce heat to low and stir in the Parmesan cheese. Season with salt and pepper, and red pepper flakes.

  4. Stir in the chopped spinach and artichokes. Add the chicken back into the skillet and warm through. Taste for seasoning. Stir in the cooked pasta. Serve up with another sprinkle of grated parm.

Recipe Notes

You can easily leave the chicken out for a vegetarian dish. Have fun with the pasta shapes, any kind would work great!

Make sure to thaw your spinach, and squeeze out all of the excess liquid, it holds a lot and you want that removed prior to cooking. I place the spinach in a dishtowel and ring it over the sink.

The sauce will thicken after you add in the cooked pasta, the longer it sits the more liquid the pasta will soak up. Add more liquid to thin out if needed, and season to taste. Add milk or water when re-heating leftovers. 


  • Sowmya
    Posted December 18, 2019 3:02 pm 0Likes

    Great recipe 🙂 What is a good substitute for white wine?

    • Laura Doerr
      Posted December 18, 2019 3:24 pm 0Likes

      Thank you! I would use chicken or vegetable broth/stock instead of wine if you are looking for a substitute. Thanks for making! Enjoy!

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