Spinach and Artichoke Pasta With Chicken (Easy One Pan Meal!)
Spinach and artichoke pasta tastes like your favorite dip deconstructed and tossed with pasta and pan seared juicy tender chicken. This spinach and artichoke pasta with chicken dish makes an easy and delicious busy weeknight dinner meal. It’s all ready to go in 20 minutes!
I’m always down for a good spinach and artichoke dip. No matter where we go, if it’s on the menu I’m definitely team spinach and artichoke! It just vibes.
The inspiration for this creamy spinach and artichoke pasta with chicken dish came from an intense craving for my favorite dip but it was a very busy weeknight and I had to put dinner down in less than 30 minutes!
This spinach and artichoke pasta dish was devoured and not a single pasta noodle left to spare. It has become a staple in our home because of its practicality and goodness.
Ingredients for spinach artichoke pasta with chicken
To make this easy spinach artichoke pasta with chicken dish, you’ll need a few ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
for the spinach and artichoke pasta
- linguini pasta
- marinated artichoke hearts
- garlic
- cream cheese
- parmesan cheese
- salt and pepper
- white wine or broth
- olive oil
- fresh spinach
- reserved pasta water
for the pan-seared chicken
How to make spinach artichoke pasta with chicken
- Preheat oven to 400 degrees F.
- Season chicken breasts with garlic powder, paprika, salt and pepper on both sides. Drizzle over olive oil and rub in to coat with the seasonings. Let marinate for 5-10 minutes.
- Into a rimmed baking dish, place drained artichoke hearts, garlic, white wine, cream cheese, parmesan cheese, salt and pepper. Drizzle over olive oil. Bake for 20 minutes.
- While cream cheese mixture bakes, cook pasta according to package instructions reserving 1 cup of pasta water.
- Pan-sear chicken: Into a skillet over medium heat add olive oil and cook the chicken breasts for about 3-4 minutes on each side (until the internal temperature reaches 165 degrees) and set aside on a plate.
- Once the cream cheese and artichoke mixture is baked, mix in the fresh spinach and reserved cup of pasta water. Stir well to combine all ingredients, adding in the cooked pasta to coat.
- Serve with pan-seared chicken and fresh basil leaves to garnish if desired
Can I meal prep spinach artichoke pasta with chicken?
Yes! This spinach artichoke pasta with pan-seared chicken recipe makes a fabulous meal prep. Because you are simply adding all ingredients to a baking dish and then pan-searing your chicken, this makes for a hassle-free meal prep option. Less prep and more time to enjoy your weekend!
The flavors in this recipe pair so well together and get better day after day. It’s like getting to eat your favorite dip for lunch with the addition of pasta. Yum!
You will want to assemble into 4 meal prep containers. You can serve the pan seared chicken breast whole or cut up into bite size pieces. Also, this spinach and artichoke pasta dish can be made as a vegetarian meal prep–the sky is the limit which is why we love this creamy pasta so much! It doesn’t get any easier or more delicious than this!
We hope you enjoy this recipe as much as our family does. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this family loved recipe.
If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
Spinach Artichoke Pasta With Chicken
- GFGluten-Free
- LCLow Carb
- SFSugar Free
- VGVegetarian
Ingredients
For the chicken
- 4 thinly sliced chicken breasts
- 2 tsp garlic powder
- 2 tsp paprika
- salt and pepper, to taste
- 4 tbsp olive oil, divided
For the spinach and artichoke pasta
- 8 oz linguini pasta, or pasta of choice
- 1 jar marinated artichoke hearts, drained
- 3 cloves garlic, minced
- 6 oz cream cheese, cut into chunks to help with cooking time
- ½ cup parmesan cheese
- salt and pepper, to taste
- ¼ cup white wine or broth
- ¼ cup olive oil
- 2 cups fresh spinach
- 1 cup reserved pasta water
- fresh basil leaves , optional to garnish
Instructions
- Preheat oven to 400 degrees F.
- Season chicken breasts with garlic powder, paprika, salt and pepper on both sides. Drizzle over olive oil and rub in to coat with the seasonings. Let marinate for 5-10 minutes.
- Into a rimmed baking dish, place drained artichoke hearts, garlic, white wine, cream cheese, parmesan cheese, salt and pepper. Drizzle over olive oil. Bake for 20 minutes.
- While cream cheese mixture bakes, cook pasta according to package instructions reserving 1 cup of pasta water.
- Pan-sear chicken: Into a skillet over medium heat add olive oil and cook the chicken breasts for about 3-4 minutes on each side (until the internal temperature reaches 165 degrees) and set aside on a plate.
- Once the cream cheese and artichoke mixture is baked, mix in the fresh spinach and reserved cup of pasta water. Stir well to combine all ingredients, adding in the cooked pasta to coat.
- Serve with pan-seared chicken and fresh basil leaves to garnish if desired
Equipment
- 1 baking dish
- 1 skillet
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