Spinach Artichoke Pasta With Chicken
- GFGluten-Free
- LCLow Carb
- SFSugar Free
- VGVegetarian
Spinach 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!
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