One-Pot Spinach and Artichoke Chicken Pasta
A high-protein dinner made in one-pot. Spinach and artichoke chicken pasta is easy, healthy, and surprisingly creamy.
Ingredients
- 1 Tbsp olive oil
- 2 medium chicken breasts, cut into ½-inch cubes
- 1 tsp salt
- black pepper, to taste
- ¼ tsp red pepper flakes
- 1/2 white onion, diced small
- 2 jalapeño (one with seeds, one without), diced small
- 3 cloves garlic, minced
- 1 box (410 grams) uncooked pasta shells (conchiglie)
- 1 jar (340 ml) marinated artichoke hearts, drained and chopped small
- 3 ½ cups chicken broth, more as needed
- 3 oz cream cheese
- ½ cup freshly grated parmesan
- 1-2 large handfuls baby spinach
Equipment
- 1 large saute pan or pot
Instructions
- Heat your skillet or pot to medium. Add olive oil.
- Add chicken breast and season with salt, pepper, and red pepper flakes. Cook untouched for 3-4 minutes until the bottom sides are brown. Flip, and continue cooking for another 1-2 minutes until both sides are brown. Don't cook the chicken all the way through at this step.
- Add onion and jalapeño. Stirring frequently, cook for 3-5 minutes or until onions are translucent.
- Add garlic and stir. Cook until just fragrant, about 1-minute.
- Add pasta, artichokes, and broth. Stir, and use a spatula to gently press pasta into the broth. Add more broth as needed until noodles are just submerged.
- Cook for 10-12 minutes, stirring occasionally. Keep an eye on your pasta and liquid. If needed, press noodles back down into broth and/or add more broth. Continue cooking until noodles are al dente. If the liquid starts to boil, turn the heat down to medium-low to maintain a simmer.
- Turn off the heat. Stir in cream cheese and parmesan until creamy and combined.
- Add baby spinach and stir. Keep stirring for a few minutes until spinach is wilted and every noodle is coated with sauce.
- Taste, and adjust seasonings or parmesan as desired. If there's any excess liquid in the pot, cover, and let it rest for 5-10 minutes. Stir again before serving, and enjoy!
Notes
- I recommend using artichoke hearts in brine, not oil. If you can only find those in oil, drain and rinse before using.
- The exact amount of cooking time and liquid can vary. Keep a close eye on your pasta, and add more broth and/or cooking time as needed to make sure it's cooked through.
- I do not recommend using gluten-free pasta in this one-pot recipe.
Calories: 515kcal, Carbohydrates: 61g, Protein: 31g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 71mg, Sodium: 1280mg, Potassium: 544mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1058IU, Vitamin C: 9mg, Calcium: 153mg, Iron: 2mg