Last Updated on April 15, 2022 by Karen

One-skillet pasta dish with chicken, spinach, and artichoke coated with a creamy alfredo-style sauce.

Don’t we all love a good pasta recipe? Not only is this Chicken and Spinach Artichoke Pasta so delicious, it’s quick and easy to prepare, you can have this ready in 20 minutes. The flavor is reminiscent of the classic spinach artichoke dip, but with sauteed chicken breasts, tender pasta, and Parmesan cheese tossed in for good measure. It’s perfect as a one-pot weeknight dinner yet impressive enough to serve to guests – I just love a meal like that!

All the flavors in this dish meld together nicely. The chicken and pasta are coated with a creamy alfredo-style sauce and just the right amount of spinach and artichoke flavor. You can also swap out the chicken and replace with shrimp for yet another tempting version of this delicious pasta dish.

This is a main dish the whole family will enjoy and come back for more!

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Chicken and Spinach Artichoke Pasta

One-skillet pasta dish with chicken, spinach, and artichoke coated with a creamy alfredo-style sauce.

Servings 4 -6

Author Karen @ The Tasty Bite

Ingredients

1 ½ tbsps olive oil divided
1 lb boneless skinless chicken breasts diced
2 cloves garlic minced
4 oz cream cheese cut into pieces
1 cup milk or half and half
10 oz fresh spinach
2 15 oz cans quartered artichoke hearts drained
16 oz Ronzoni penne pasta
½ cup shredded parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken, season with salt and pepper to taste and saute until cooked through. Set aside.
Add remaining olive oil to the skillet and saute garlic until fragrant, about 20 seconds. Stir in cream cheese and milk and allow to come to a boil. Add spinach and artichokes and cook until the greens start to wilt.
Meanwhile, cook pasta according to package directions and drain well, reserving at least one cup of cooking liquid.
Add cooked chicken, pasta, and parmesan cheese to the skillet and toss until the pasta is evenly coated with the sauce. If necessary, add reserved cooking liquid a little at a time to achieve desired consistency. Season with salt and pepper to taste.
Garnish with parsley and serve immediately.

Notes

*If using frozen spinach instead of fresh, be sure to thaw it and squeeze out the excess moisture.

I used Ronzoni’s penne rigate in this recipe, but feel free to use any short cut pasta. 47 of Ronzoni’s pasta products — from ziti to spaghetti to rigatoni — are now Non-GMO Project Verified, the most trusted sign that a product is produced through best practices for GMO avoidance. The verification is yet another way Ronzoni is demonstrating its commitment to responding to new, consumer-driven food trends and leading the way in the pasta category.

Stay connected with Ronzoni and learn more about their Non-GMO Project Verification at Ronzoni.com. There you can also find many of their delectable pasta recipes!