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5 from 1 vote
Creamy Spinach Artichoke Chicken Pasta is the perfect weeknight meal!
Spinach Artichoke Chicken Pasta

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! 

Course: Main Dish
Servings: 6
Calories: 483 kcal
  • 14 ounce can of artichoke hearts, quartered
  • 2 cups fresh baby spinach
  • 1 tbsp olive oil
  • 3 cloves minced garlic
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 2 cups milk, I used 2%
  • 2 tbsp cream cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/4 cup fresh grated Parmesan cheese
  • 1/2 tsp garlic seasoning
  • 1/4 tsp red pepper flakes, more to taste
  • salt and pepper, to taste
  • 1 shredded cooked chicken, I used a rotisserie chicken
  • Farfalle pasta, I used about 3/4 of the box
  1. Cook pasta according to package instructions, set aside

  2. 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.

  3. 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.

  4. Stir in the cream cheese, Parmesan cheese and Monterey Jack cheese until melted and smooth.  *Add more milk or broth if needed. 

  5. Season sauce with garlic powder and salt and pepper, to taste.

  6. Add shredded chicken, spinach and artichokes to sauce to heat through.

  7. Stir in the cooked pasta.

  8. Serve immediately with garlic toast and a side salad.

  9. Enjoy! 

Recipe Notes

This recipe is adapted fromĀ The Pioneer Woman