Description
Creamy, cheesy, and packed with tender chicken, fresh spinach, and tangy artichokes, this One-Pot Spinach-Artichoke Chicken Pasta is a comforting meal made in just one pot—perfect for busy nights and cozy cravings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 4 cups baby spinach
- 12 ounces penne or rotini pasta, uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add chopped onion and sauté for 2 to 3 minutes until soft. Stir in garlic and cook for another 30 seconds.
- Add chicken pieces, season with salt and pepper, and cook until browned, about 5 to 7 minutes.
- Pour in chicken broth and heavy cream. Stir in uncooked pasta and artichoke hearts.
- Bring to a simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until pasta is tender and sauce is thickened.
- Turn off the heat and stir in spinach until wilted.
- Mix in Parmesan and mozzarella cheese until melted and creamy.
- Serve hot, garnished with extra cheese or fresh parsley if desired.
Notes
- Stir often while cooking to prevent pasta from sticking.
- If sauce becomes too thick, add a splash of broth or cream.
- Use freshly grated cheese for the smoothest sauce texture.
- Spinach should be added at the end to retain its color and freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg