This delicious One-Pot Chicken, Spinach, and Artichoke Pasta is creamy and flavorful that'll leave you wanting more. It's perfect for a weeknight dinner because it comes together super quick and it's all cooked in one pot!
Growing up, my siblings and I could only agree on one appetizer whenever we went out to eat: spinach and artichoke dip. It's creamy, decadent, rich, and I could never resist an appetizer that comes with chips on the side. There's no question that this popular dip is a crowd pleaser and absolutely irresistible.
So naturally, I had to turn this classic into a cozy pasta dish. It's the perfect mash-up that'll make your taste buds extra happy. This recipe is even easier because it's all cooked in one pot! The less clean-up, the better, right? As with all of my recipes, it's versatile and can be catered to your preference of pasta, vegetables, and cheeses.
to make this chicken, spinach, & artichoke pasta
Start this recipe with the protein - chicken. I like to roast a whole chicken at the beginning of the week to make weeknight cooking a breeze, but you can easily use rotisserie chicken instead. Another alternative is to poach a chicken breast before starting the rest of the recipe or simply omit and make it vegetarian!
In a large pot, melt a knob of truffle-flavored ghee. Fun fact: mushrooms are probably my least favorite food, ever! However, I love all things mushroom flavored. This ghee has been a lifesaver in terms of building a great flavor base right from the start while saving me from (yucky) mushrooms.
Next, start cooking the allium. My favorites are onion and garlic, and you'll see I use them in 99.9% of my recipes. I also toast red pepper flakes to release some of that spice into the oil - again, it's all about building flavor here! Don't forget to sprinkle some salt too. It's important to season at every step of every recipe.
The next step is basically a dump - chicken broth, milk, and a good amount of salt. If you're using jarred artichokes, add a splash of the oil or juice in too! Once it starts to simmer, add the pasta and push it down to submerge as much as possible. Bring to a boil, then cook on medium-high heat until the pasta is al dente. It should take about 5-10 minutes but ultimately depends on your type of pasta. Make sure to stir every so often for even cooking.
We're almost there! Once the pasta is al dente, turn the heat down. It'll seem too watery still but it'll keep thickening but we want to avoid mushy pasta at all costs. Add in the last ingredients - spinach, artichoke hearts, frozen corn, and chicken. Stir until the spinach is wilted. Finally, turn off the heat and mix in the grated Parmesan cheese. Feel free to finish it off with a squeeze of fresh lemon to give it a little zing. The last step is the most important: taste the pasta and add more salt and pepper accordingly. Serve immediately and enjoy!
If you try the recipe, please take a snapshot and share it with me on Instagram by tagging @balancewithjess or #balancewithjess. I love seeing your re-creations!
One-Pot Chicken, Spinach, and Artichoke Pasta
- ½ tablespoon cooking oil
- ¼ onion diced
- 3-4 cloves garlic minced
- ¼ teaspoon red pepper flakes (optional)
- 1½ cups chicken bone broth warmed
- 1½ cups whole milk warmed
- 8 oz uncooked penne I used chickpea pasta
- 1 teaspoon salt
- 6-8 oz canned, jarred, or frozen artichoke hearts halved
- 1 cooked chicken breast shredded or diced
- 1-2 handfuls fresh spinach
- ⅓ cup grated Parmesan cheese
- lemon juice to finish
- Heat oil in a large pot. When hot, add onion with a pinch of salt and cook for 2-3 min until it starts to soften. Add garlic and red pepper flakes, toasting for 30 more seconds.
- Add chicken broth, milk, and salt. Turn the heat to high and bring to a boil. Add the pasta, making sure to submerge it as much as possible. Continue to cook over high heat, uncovered, for 5-10min until the pasta is al dente, stirring frequently.
- Turn the heat down to medium-low. It'll seem very wet still but it'll continue to thicken. Stir in the spinach, artichoke hearts, and chicken. Stir for 2-3 minutes until the spinach is wilted.
- Stir in the Parmesan cheese and season to taste. Finish with a squeeze of fresh lemon juice.
products i used
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