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
- Preheat oven to 400 F.
- Boil pasta in salted water and remove when al dente. drain and set aside.
- 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.
- 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.
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
Chicken Spinach Artichoke Pasta
This pasta dish is hearty, delicious and easy to put together.
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.