Spinach and Artichoke Chicken Pasta

A high-protein dinner made in one pot. Spinach and artichoke chicken pasta is easy, healthy, and surprisingly creamy.

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Rich, comforting, and made with wholesome ingredients — this creamy spinach and artichoke chicken pasta is the perfect one-pot meal. Instead of heavy cream, the pasta simmers in broth for a velvety sauce without extra calories and fat.

As a dietitian, I love how this lightened-up recipe balances protein, fiber, and bold flavors for a quick and satisfying dinner. Plus, with everything cooked in one pot, clean-up is a breeze. Read the blog for tips for success or scroll down to the recipe card to get cooking.

Want more healthy one-pot dinners? You’ll love my healthy hamburger helper, chicken sausage orzo, or philly cheesesteak pasta.

Why you’ll love this dietitian-made recipe

1. Packed with protein. With 31 grams of protein per serving, this meal keeps you satisfied and supports muscle recovery
2. Calorie-balanced. Cooking the pasta in broth creates a rich, velvety sauce without heavy cream or excess butter. It’s lightened up but still delicious.
3. Made in one pot. No need for extra dishes! This easy, no-fuss recipe comes together in a single pot, making cleanup effortless and the pasta extra delicious.

Why you should eat more artichokes

Artichokes pack a lot of nutrition into every bite. They’re loaded with fiber to support digestion, plus key nutrients like folate, vitamin K, and vitamin C. As a bonus, they’re rich in antioxidants and may even support liver health and cholesterol levels — making them as good for you as they are delicious.

Ingredients in spinach and artichoke chicken pasta

Scroll down to the recipe card for the full ingredients list and detailed recipe.

• Olive oil: This will be your cooking fat. Feel free to use avocado oil or cooking spray instead.
• Chicken breasts: I like using chicken breast instead of thighs because they bring more protein, less fat, and a little calorie balance. But be careful — they can easily be overcooked and become tough and rubbery.
• Seasonings: You’ll need salt, black pepper, and red chili flakes to season your chicken and pasta.
• White onion: You could also use a small yellow onion, or even a few shallots.
• Jalapeño: The recipe calls for two jalapeños — one with seeds, and one without. I find this gives the best balance of flavor and spice. If you don’t like spicy food, I’d recommend leaving all the seeds.
• Garlic: I like fresh garlic for the most flavor, but you could use jarred, minced garlic instead.
• Uncooked pasta shells: This one-pot spinach and artichoke pasta has everything cooking in one pot. That means you’ll add uncooked pasta right into the pot instead of boiling it separately. Any small pasta shape will work, including macaroni, orzo, or ditalini — but adjust the liquid as needed. Bigger pasta shapes need more liquid, smaller ones need less.
• Marinated artichoke hearts: You’re looking for marinated artichoke hearts in brine. Don’t get too stressed about the exact size of your can or jar — this is a fleixble recipe and you can use a little more or less as needed.
• Chicken broth — I like using Better Than Bouillon mixed with water for the best flavor. If you’d prefer, use regular chicken broth or bone broth for a boost of protein.
• Cream cheese: I recommend using full fat cream cheese for the best flavor and texture. We use just enough to make the pasta creamy while keeping things light.
• Parmesan: Freshly grated tastes best. Add more if you’d like.
• Baby spinach: A few big handfuls of baby spinach adds micronutrients without feeling too veggie-heavy.

How to make creamy chicken and artichoke pasta

Step 1: Heat a large pan or pot to medium with olive oil, and add chicken. Season and cook for a few minutes on each side until browned.

Step 2: Add onion and jalapeño. Cook for 3-5 minutes or until onions are translucent.

Step 3: Add garlic and stir. Cook until just fragrant, about 1-minute.

Step 4: Add pasta, artichokes, and broth. Stir, and use a spatula to gently press pasta into the broth.

Step 5: Cook for 10-12 minutes, stirring occasionally, until noodles are al dente (add more broth as needed). Stir in cream cheese and parmesan until creamy and combined.

Step 6: Add baby spinach and stir until wilted. If there’s excess liquid in the pot, cover and let it rest before stirring and serving.

Storage and re-heating

• Fridge: Store in the fridge for up to 3 days.
• Freezer: Spinach and artichoke chicken pasta can be frozen for up to three months. Defrost in the fridge before re-heating.
• Heating instructions: Re-heat in the microwave or stovetop with a generous splash of water or broth to rehydrate the sauce.

Top tips

1. Adjust liquid as needed. The exact amount of liquid needed depends on your pot shape and size. Keep a close eye on things and add more broth as needed to finish cooking.
2. Keep noodles submerged. As your pasta cooks, it will enlarge and stick out from the broth. Press your pasta down into the broth throughout cooking, and add more broth as needed to keep it submerged.
3. Use a larger pot or pan than you think you need. It’s easier to work with the noodles and stir when you have a little extra room.

More healthy comfort meals

Teriyaki chicken and noodles
Chicken alfredo spaghetti squash
High protein lazy lasagna
Buffalo chicken taquitos
Healthy bell pepper nachos
Creamy slow cooker chili

Common questions