Description
This Chicken and Asparagus Spinach and Artichoke Pasta is a creamy, satisfying dinner packed with tender chicken, fresh asparagus, baby spinach, and marinated artichokes. It’s like your favorite spinach and artichoke dip turned into a hearty meal — ready in under 40 minutes!
Ingredients
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12 oz penne or bowtie pasta
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1 lb boneless skinless chicken breasts, cut into bite-sized pieces
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1 tablespoon olive oil
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2 cups asparagus, trimmed and cut into 1-inch pieces
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2 cups baby spinach
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1 (14 oz) can artichoke hearts, drained and roughly chopped
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3 cloves garlic, minced
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1/2 cup cream cheese
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1/2 cup grated Parmesan cheese
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1 cup milk (whole or 2%)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Optional: red pepper flakes, lemon zest, or extra Parmesan for topping
Instructions
Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
In the same skillet, add garlic and asparagus. Sauté for 2–3 minutes until asparagus is just tender.
Stir in spinach and artichoke hearts, cooking until spinach is wilted.
Lower heat to medium-low and add cream cheese, milk, and Parmesan. Stir until melted and smooth. If needed, add a splash of reserved pasta water to thin the sauce.
Return chicken to the skillet, then add the cooked pasta. Toss everything to coat well.
Taste and adjust seasoning. Top with red pepper flakes, lemon zest, or extra Parmesan if desired. Serve warm.
Notes
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Add a squeeze of fresh lemon juice at the end for brightness.
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Use rotisserie chicken for an even faster version.
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Can be made gluten-free with GF pasta.