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This vibrant pasta dish brings together juicy chicken, crisp asparagus, tender spinach, and hearty artichokes in a flavorful, well-balanced meal. Perfect for a cozy dinner or meal prep for the week, this recipe delivers comfort and freshness in every bite.

Why You’ll Love This Recipe

• One-pan, easy cleanup
• Loaded with fresh vegetables and lean protein
• Customizable with your favorite pasta or veggies
• Comes together quickly—perfect for busy weeknights
• Light, lemony flavor with a satisfying creamy touch

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Olive oil or butter
• Onion, diced
• Garlic cloves, minced
• Red pepper flakes (optional)
• Pasta (penne, fettuccine, or similar)
• Chicken broth
• Asparagus, trimmed and chopped
• Fresh spinach
• Canned artichoke hearts, chopped
• Parmesan cheese, grated
• Lemon juice and zest
• Salt and pepper
• Fresh parsley for garnish

Directions

1. Heat olive oil or butter in a large skillet over medium heat. Add chopped chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
2. In the same pan, sauté diced onion until soft. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Pour in chicken broth and stir in the pasta. Bring to a boil, then reduce heat to simmer. Cook for about 5 minutes, stirring occasionally.
4. Add asparagus to the skillet and continue to cook for 3–4 minutes until it begins to soften.
5. Stir in chopped artichokes and spinach. Cook until spinach wilts.
6. Return the chicken to the skillet and combine everything well.
7. Add Parmesan, lemon juice, and zest. Stir until cheese melts and sauce thickens slightly. Adjust salt and pepper to taste.
8. Garnish with fresh parsley and serve hot.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Creamy Version: Add 4 oz cream cheese and 2 tbsp sour cream for a richer sauce.
• Vegetarian: Skip the chicken and use vegetable broth.
• Spicy Twist: Increase red pepper flakes or add chili oil for heat.
• Low-Carb: Use zucchini noodles or spaghetti squash instead of pasta.
• Cheesy Upgrade: Mix in mozzarella or fontina for extra creaminess.

Storage/Reheating

• Storage: Keep in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet with a splash of broth or water. Microwave individual portions on medium heat, stirring halfway through.

FAQs

What type of pasta works best?

Short or long pasta like penne, fusilli, or fettuccine all work great. Choose your favorite.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before adding.

How do I keep the asparagus crisp?

Add it toward the end of cooking so it stays tender-crisp.

Is this recipe good for meal prep?

Absolutely. It stores well and reheats beautifully.

Can I use rotisserie chicken?

Yes, just add it at the end to warm through.

Does it need a creamy sauce?

Not necessarily, but you can add cream cheese or heavy cream for a richer feel.

Can I make it dairy-free?

Omit cheese or use a dairy-free alternative. The dish will still be delicious.

What herbs pair well besides parsley?

Basil, thyme, or fresh dill would also complement the flavors nicely.

Can I use whole wheat or gluten-free pasta?

Yes, both work well. Adjust cooking time as needed.

Can I freeze this pasta?

It’s possible, but the texture of asparagus and spinach may soften. Best enjoyed fresh or within a few days.

Conclusion

Chicken and Asparagus Spinach and Artichoke Pasta is a flavorful, nutrient-packed meal that’s simple to prepare yet full of gourmet appeal. Whether you’re making it for a quick weeknight dinner or prepping lunches ahead, this dish is sure to satisfy every time.

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