Creamy Spinach Artichoke Chicken Pasta
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 people 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
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.