If you love spinach artichoke dip, wait until you try it turned into a hearty, comforting pasta dinner. This creamy spinach artichoke chicken pasta combines tender pasta, juicy grilled chicken, parmesan cheese, cream cheese, spinach, and artichoke hearts for an easy family-friendly meal that tastes like something from your favorite restaurant.
The rich, cheesy sauce coats every bite of pasta while the blackened chicken adds just the right amount of flavor and spice. Best of all, this easy chicken pasta recipe comes together in about 30 minutes, making it perfect for busy weeknights.
Whether you’re looking for a comforting pasta dinner, an easy meal prep recipe, or a creative way to use spinach and artichokes, this creamy pasta recipe is guaranteed to become a family favorite.
More Pasta Recipes You’ll Love
Why You’ll Love This Spinach Artichoke Chicken Pasta
- Ready in about 30 minutes
- Packed with creamy spinach artichoke dip flavors
- Family-friendly comfort food
- Great for meal prep and leftovers
- Easy enough for weeknights
- Restaurant-quality flavor at home
- High-protein dinner thanks to grilled chicken
Ingredients
For the Pasta
- 1 pound rotini or rigatoni pasta
- 1 package frozen spinach, thawed and drained
- 1 (16-ounce) can artichoke hearts, drained and chopped
- 4 ounces cream cheese
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 cup reserved pasta water
For the Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons blackening seasoning
- 1 tablespoon olive oil
How to Make Spinach Artichoke Chicken Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta according to package directions. Before draining, reserve 1 cup of pasta water.
Step 2: Grill the Chicken
Brush chicken breasts with olive oil and season generously with blackening seasoning. Grill until fully cooked and the internal temperature reaches 165°F. Let rest for a few minutes before slicing.
Step 3: Make the Sauce
In a large skillet, melt butter over medium heat.
Add garlic, spinach, and chopped artichokes. Cook for about 5 minutes until heated through.
Stir in cream cheese and reserved pasta water. Continue stirring until smooth and creamy.
Season with salt, pepper, and red pepper flakes.
Step 4: Combine Everything
Add cooked pasta and Parmesan cheese to the skillet.
Toss until the pasta is evenly coated in the creamy spinach artichoke sauce.
If needed, add a splash of milk, cream, or additional pasta water to thin the sauce.
Step 5: Serve
Top with sliced grilled chicken and additional Parmesan cheese.
Serve immediately while hot and creamy.
Tips for the Best Spinach Artichoke Chicken Pasta
- Squeeze as much moisture as possible from the spinach.
- Reserve extra pasta water to adjust sauce consistency.
- Freshly grated Parmesan melts better than pre-shredded.
- Use rotini, rigatoni, penne, or cavatappi for maximum sauce coverage.
- Add mozzarella for an extra cheesy version.
Variations
Spinach Artichoke Chicken Pasta Bake
Transfer the finished pasta to a baking dish, top with mozzarella, and bake until bubbly.
Crockpot Spinach Artichoke Chicken Pasta
Cook the chicken in the crockpot, shred, and stir into the finished pasta.
Low-Carb Version
Swap the pasta for roasted spaghetti squash or cauliflower.
What to Serve With Spinach Artichoke Chicken Pasta
Creamy Spinach Artichoke Chicken Pasta
- Total Time: 30 minutes
- Yield: 6 people 1x
Description
If you love spinach artichoke dip, you’ll love this creamy spinach artichoke chicken pasta. Tender pasta is tossed with spinach, artichoke hearts, cream cheese, Parmesan cheese, and topped with juicy blackened chicken for an easy weeknight dinner that’s rich, cheesy, and packed with flavor.
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons blackening seasoning
For the Pasta
- 1 pound rotini pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1 cup reserved pasta water
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the rotini according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, brush chicken breasts with olive oil and season both sides generously with blackening seasoning.
- Grill, pan-sear, or cook the chicken until it reaches an internal temperature of 165°F. Allow to rest for 5 minutes before slicing.
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the spinach and chopped artichoke hearts. Cook for 3-4 minutes.
- Add the cream cheese and reserved pasta water. Stir continuously until smooth and creamy.
- Mix in the Parmesan cheese, red pepper flakes, salt, and pepper.
- Add the cooked pasta and toss until fully coated in the sauce.
- Slice the chicken and arrange it over the pasta.
- Garnish with additional Parmesan cheese and serve immediately.
Notes
- Be sure to squeeze excess moisture from the spinach to prevent a watery sauce.
- Save extra pasta water to thin the sauce if needed.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- For extra richness, stir in ½ cup heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
More Creamy Chicken Recipes To Try
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently with a splash of milk or cream to restore the sauce’s creamy texture.
Frequently Asked Questions
Can I use fresh spinach?
Yes! Substitute about 5 ounces of fresh baby spinach.
Can I make this ahead of time?
Absolutely. The flavors become even better after a day in the refrigerator.
What pasta works best?
Rotini, rigatoni, penne, and cavatappi all work beautifully.
Can I freeze it?
Yes, although cream-based sauces may separate slightly when thawed. Stir well while reheating.
Final Thoughts
This easy spinach artichoke chicken pasta is everything you love about spinach artichoke dip transformed into a satisfying dinner. Creamy, cheesy, loaded with flavor, and simple enough for busy weeknights, it’s a recipe you’ll find yourself making again and again. Serve it with a simple salad and garlic bread for a complete comfort-food meal the whole family will devour.
