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Spinach Artichoke Chicken Pasta Skillet

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Laura Doerr

Ingredients

  • 12 oz short-cut pasta
  • 1 lb chicken breast
  • Drizzle olive oil
  • 1/2 medium yellow onion diced
  • 3 cloves garlic minced
  • 14 oz can artichokes drained & chopped
  • 1/2 lb frozen chopped spinach thawed, drained
  • 5 oz cream cheese (about 1/2 cup)
  • 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

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions to al dente. Just before draining, reserve a cup or so of pasta water.  

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

  3. Add white wine to the skillet to deglaze the pan, use a whisk to bring up any chicken bits from the bottom of the pan. Add cream cheese, sour cream, and milk. Whisk until combined and heated through. Reduce heat to low and whisk 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 combine until warmed through. Taste for seasoning, and add salt and pepper as needed, and red pepper flakes for a kick if desired. Stir in the cooked pasta. Thin out with reserved pasta water if needed. 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 short-cut pasta works 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 clean 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 reserved pasta water to thin out if needed, and season to taste. Add milk or water when re-heating leftovers.