I am uber-excited to share this recipe with you today because OH.EM.GEE it’s GOOD! Like really, really good. And what’s better than that? It’s super easy too!
Do you ever just feel like sinking your teeth into something creamy, delicious and comforting…even when you’re trying to be “good” and even when it’s hot as a (fill in the blank) outside? I had one of those days last week and this Spinach Artichoke Chicken Pasta really hit the spot!
The sauce is perfectly creamy, BUT instead of heavy cream, I used part milk and part chicken broth, so you can still feel good about eating seconds…or thirds 🙂
I absolutely love Spinach Artichoke Dip. If it’s on the menu, I’m probably ordering it. And I would totally eat it as a meal, except that it probably wouldn’t fill me up enough and I would be hungry again an hour later…not good!
So I decided to combine this delicious dip into meal form and let me tell you, I totally nailed it!
Chicken. Pasta. Spinach. Artichokes. Creamy Cheeeeeeeeeese Sauce. What could be better than that?
Nothing. Nothing is better than that.
This Spinach Artichoke Chicken Pasta has all the great flavors of Spinach Artichoke Dip, and it will absolutely fill you up so you’re not creeping to the refrigerator in the middle of the night looking for a snack! Win-win!
What’s more, this recipe couldn’t be any easier to put together, so it is perfect for busy weeknights when you need a quick home cooked meal on the table, fast!
In my opinion, you really can’t go wrong with rotisserie chicken, but feel free to cook up your own, or omit it completely if you are going meatless.
Now, get your butt in the kitchen and whip up this simple and heavenly Spinach Artichoke Chicken Pasta.
And throw in some crusty garlic bread on the side for good measure.
And maybe some extra Parmesan cheese on top…because why not!
This quick and easy, creamy and delicious Spinach Artichoke Chicken Pasta combines your favorite Spinach Artichoke Dip into meal form and is perfect for busy weeknights!
Cook pasta according to package instructions, set aside
In a large skillet, heat olive oil over medium-high heat, add spinach and cook until it is wilted. Add artichoke hearts and heat through. Transfer spinach and artichokes to a separate plate.
In the same skillet, melt 2 tbsp of butter, add garlic and red pepper flakes and cook 1 minute until fragrant. Add flour and stir together to create a roux. Cook roux for a few minutes and then whisk in the chicken broth and milk. Stir until smooth.
Stir in the cream cheese, Parmesan cheese and Monterey Jack cheese until melted and smooth. *Add more milk or broth if needed.
Season sauce with garlic powder and salt and pepper, to taste.
Add shredded chicken, spinach and artichokes to sauce to heat through.
Stir in the cooked pasta.
Serve immediately with garlic toast and a side salad.
This recipe is adapted from The Pioneer Woman