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Homemade Cheesy Spinach and Artichoke Chicken Pasta photo

Cheesy Spinach and Artichoke Chicken Pasta

This Cheesy Spinach and Artichoke Chicken Pasta is a creamy, comforting dish that brings the flavors of your favorite dip right into a warm bowl!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Chicken
  • 1 pound bowtie pasta cooked according to package directions and drained
  • 4 tablespoons olive oil plus more if necessary for cooking
  • 1.75 to 2 pounds boneless skinless chicken breast diced into bite-sized pieces
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon Italian seasoning or to taste
  • 3 to 4 cloves garlic finely minced or pressed
Vegetables
  • 5 ounces fresh baby spinach about 4 heaping handfuls
  • 12 ounces artichoke hearts thawed if frozen, drained, and kept whole (dice them if you prefer)
  • 1 jar fire-roasted red bell peppers drained and diced small
Cheeses
  • 2 cups shredded Monterey Jack cheese or substitute with Pepper Jack or mozzarella
  • 1 cup freshly grated Parmesan cheese
  • Fresh parsley optional for garnishing

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon or spatula
  • Colander
  • Measuring cups and spoons

Method
 

Cooking Instructions
  1. Begin by cooking your bowtie pasta according to package directions. Once cooked, drain and set aside. Make sure to reserve a bit of the pasta water, as it can help to adjust the sauce consistency later.
  2. In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Add the diced chicken breast to the skillet. Season with kosher salt, freshly ground black pepper, and 1 tablespoon of Italian seasoning. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add a little more olive oil if necessary. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the fresh baby spinach and cook until wilted, about 2-3 minutes.
  4. Next, gently add the artichoke hearts and fire-roasted red bell peppers to the skillet. Stir to combine and let cook for another 2 minutes.
  5. Return the cooked chicken to the skillet. Pour in the drained pasta and stir everything together. Gradually add in the shredded Monterey Jack cheese and the Parmesan cheese, mixing until the cheeses melt and create a creamy sauce. If the mixture feels too dry, add a splash of the reserved pasta water to loosen it up.
  6. Taste the pasta and adjust the seasoning if necessary. Add more Italian seasoning, salt, or pepper according to your preference.
  7. Serve the Cheesy Spinach and Artichoke Chicken Pasta warm, garnished with fresh parsley if desired. Enjoy every creamy bite!

Notes

  • This dish can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply warm it in a skillet over low heat, adding a splash of water or broth to help loosen the sauce.
  • You can freeze it in individual portions for up to 2 months; just make sure to thaw it overnight in the fridge before reheating.