Chicken Spinach Artichoke Pasta

This chicken spinach artichoke pasta is the perfect family dinner! It’s easy to throw together for a weeknight and elevated enough to serve to guests.

I like to use giant shells in this recipe that way the sauce, cheese and fillings get trapped inside the shells but you can use any pasta you prefer.

I use canned artichokes packed in water (drained) in this recipe but you can use jarred, marinated or frozen.

What you need to make chicken spinach artichoke pasta:

Serves 6

• 1 tablespoon olive oil
• 1 cup shredded chicken breast
• 1 tablespoon butter
• 3 cloves garlic – minced
• 1 jar Alfredo sauce
• 4 ounces cream cheese
• pinch of salt
• 8.5 ounces artichoke hearts, drained – can weight is 14 ounces un-drained or about 1 cup of artichokes
• 4 cups spinach – roughly chopped
• 12 ounces large shell pasta
• 1 cup mozzarella
• 1/4 cup Parmesan cheese

Instructions

1. Preheat oven to 400 F.
2. Boil pasta in salted water and remove when al dente. drain and set aside.
3. Using an oven proof skillet large enough for pasta to be added in or you can use a casserole dish if you don’t have a large oven proof skillet pan, I use a deep 12 inch cast iron skillet.
4. Add olive oil, shredded chicken breast, butter, garlic, Alfredo sauce, cream cheese and salt and stir over medium heat until the cream cheese melts.
5. Add artichoke hearts, spinach and pasta and mix together well.
6. Sprinkle top with mozzarella and Parmesan cheese and bake for 10-15 minutes or until cheese is melted.

Here are a few other pasta recipes you may love:

• Creamy Bacon and Roasted Red Pepper Pasta RECIPE HERE
• Chicken Parmigiana Pasta Bake RECIPE HERE
• Mediterranean Chickpea Pasta Salad RECIPE HERE
• Chicken Pesto Pasta Bake RECIPE HERE
• Vegetable Packed pasta RECIPE HERE

Print Recipe

5 from 1 vote

Chicken Spinach Artichoke Pasta

This pasta dish is hearty, delicious and easy to put together.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: chicken, Dinner, Lunch, Main Course

Cuisine: Chicken, Dinner, Italian, main course, pasta

Keyword: 30 minute, artichoke, Chicken, Dinner, Italian, main course

Servings: 6 people

Ingredients

• 1 tablespoon olive oil
• 1 cup shredded chicken breast
• 1 tablespoon butter
• 3 cloves garlic minced
• 1 jar Alfredo sauce or 2 cups sauce
• 4 ounces cream cheese
• pinch of salt
• 8.5 ounces artichoke hearts drained – can weight is 14 ounces pre-draining or about 1 cup of artichokes
• 4 cups spinach – roughly chopped
• 12 ounces large shell pasta
• 1 cup mozzarella
• 1/4 cup Parmesan cheese

Instructions

• Preheat oven to 400 F.
• Boil pasta in salted water and drain when al dente. Set aside.
• Using an oven proof skillet large enough for pasta to be added in or you can dump ingredients into a casserole dish if you don't have a large oven proof skillet pan, I use a deep 12 inch skillet.
• Add olive oil, shredded chicken breast, butter, garlic, Alfredo sauce, cream cheese and salt and stir over medium heat until the cream cheese melts.
• Add artichoke hearts, spinach and pasta and mix together well.
• Sprinkle top with mozzarella and Parmesan cheese and bake for 10-15 minutes or until cheese is melted.