Creamy Spinach Artichoke Chicken Penne
There’s something incredibly comforting about a pasta dish loaded with tender chicken, fresh spinach, and tangy artichokes all wrapped up in a luscious, creamy sauce. Creamy Spinach Artichoke Chicken Penne is exactly that kind of meal—perfect for busy weeknights or whenever you crave a rich, flavorful dinner that feels both indulgent and nourishing. With simple ingredients and straightforward steps, this recipe transforms basic pantry staples into a dish that everyone will love.
Why It Deserves a Spot
This recipe is a crowd-pleaser because it balances creamy decadence with fresh, wholesome flavors. The cream cheese and Parmesan create a velvety sauce that clings beautifully to every bite of penne, while the artichokes add a subtle tang and texture contrast. Chicken breast provides lean protein, making it a well-rounded meal. Plus, fresh spinach sneaks in some greens without overpowering the dish, making it a great way to get some veggies into your family’s dinner.
Compared to other creamy pasta dishes, this one feels lighter yet still deeply satisfying. It’s perfect for those who want comfort food without the heaviness and is a fantastic alternative to heavy cream-based sauces. If you love dishes like Baked Three Cheese Chicken Penne, this recipe will quickly become a staple in your rotation.
What We’re Using
- 8 ounces penne pasta – The perfect shape to hold onto that creamy sauce.
- 2 tablespoons olive oil – For sautéing the chicken and garlic, adding rich flavor.
- 1 pound chicken breast, cubed – Lean and tender protein.
- 3 cloves garlic, minced – Adds aromatic depth.
- 1 can (14 ounces) artichoke hearts, drained and chopped – Brings a tangy, slightly nutty flavor.
- 4 cups fresh spinach – Adds color, nutrients, and a mild earthiness.
- 1 cup cream cheese, softened – Creates a creamy, smooth sauce base.
- 1 cup grated Parmesan cheese – Adds a sharp, savory kick.
- 1/2 cup sour cream – Brings tanginess and helps balance flavors.
- 1 teaspoon garlic powder – Enhances the garlic flavor.
- 1 teaspoon onion powder – Adds a subtle sweetness and depth.
- Salt and pepper to taste – Essential seasoning.
- Chopped fresh parsley for garnish – For a fresh, herbal finish.
Tools of the Trade
- Large pot – For boiling the penne pasta to al dente perfection.
- Large skillet or sauté pan – To cook the chicken and build the sauce.
- Wooden spoon or silicone spatula – For stirring ingredients without scratching your cookware.
- Colander – To drain the pasta and artichoke hearts.
- Measuring cups and spoons – For precise ingredient amounts.
- Grater – For freshly grating Parmesan cheese, if not pre-grated.
Build Creamy Spinach Artichoke Chicken Penne Step by Step
Step 1: Cook the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente—usually about 9 to 11 minutes. Drain the pasta and set aside, reserving about ½ cup of pasta water for later.
Step 2: Sauté the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken breast, seasoning with salt, pepper, garlic powder, and onion powder. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the outside. Remove the chicken from the skillet and set aside.
Step 3: Build the Sauce Base
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Lower the heat to medium-low and add the cream cheese, stirring until melted and smooth.
Step 4: Add the Greens and Artichokes
Stir in the chopped artichoke hearts and fresh spinach. Cook for 2-3 minutes until the spinach wilts down and the artichokes are warmed through.
Step 5: Creamy Up the Sauce
Mix in the sour cream and grated Parmesan cheese. Stir until the sauce is creamy and well combined. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Step 6: Combine Pasta and Chicken
Return the cooked chicken to the skillet, then add the drained penne pasta. Toss everything gently to coat the pasta and chicken evenly in the creamy sauce.
Step 7: Final Seasoning and Garnish
Taste and adjust seasoning with salt and pepper as needed. Sprinkle with freshly chopped parsley for a burst of color and freshness before serving.
Ingredient Swaps & Substitutions
- Penne Pasta: Feel free to swap penne for other pasta shapes like rigatoni, fusilli, or even stuffed shells for a fun twist.
- Chicken Breast: You can use boneless, skinless chicken thighs for a juicier texture or even cooked rotisserie chicken for convenience.
- Cream Cheese: Neufchâtel cheese is a lower-fat alternative with a similar texture.
- Sour Cream: Greek yogurt can be used for a tangy, protein-packed substitute.
- Parmesan Cheese: Pecorino Romano offers a sharper, saltier flavor if you prefer.
- Spinach: Baby kale or Swiss chard can be used but may require slightly longer cooking times.
Missteps & Fixes
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The sauce is too thick: Slowly stir in reserved pasta water a tablespoon at a time until the sauce loosens to your liking.
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Chicken is dry: Be careful not to overcook chicken breast; cooking over medium-high heat and removing it as soon as it’s opaque ensures juiciness.
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Spinach is bitter: Use fresh, tender spinach leaves and add them toward the end of cooking to avoid bitterness.
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The dish tastes bland: Don’t skip the garlic powder, onion powder, and seasoning steps—these layers bring out the full flavor.
Leftovers & Meal Prep
This Creamy Spinach Artichoke Chicken Penne keeps well in the refrigerator for up to 3 days. Store leftovers in an airtight container. When reheating, add a splash of milk or broth to loosen the sauce and warm gently on the stovetop or in the microwave to prevent it from drying out.
For meal prep, portion out servings into individual containers. This pasta also freezes well—just thaw overnight in the fridge and reheat with a bit of extra liquid to maintain creaminess.
Creamy Spinach Artichoke Chicken Penne FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and add more artichokes, mushrooms, or chickpeas for protein. You can also enhance the flavor with extra garlic and herbs.
Is it possible to use whole wheat or gluten-free pasta?
Yes, you can substitute penne with whole wheat or gluten-free pasta varieties. Just be mindful of cooking times, as they can vary compared to regular pasta.
Can I prepare this dish ahead of time?
Yes, you can prepare the creamy sauce and chicken in advance and cook the pasta fresh when ready to serve. Alternatively, assemble the entire dish and bake it covered in the oven at 350°F (175°C) until warmed through.
How can I add more vegetables to this recipe?
Try adding sautéed mushrooms, roasted red peppers, or sun-dried tomatoes along with the spinach and artichokes. These additions bring extra flavor and nutrition.
More Recipes You’ll Love
- Baked Three Cheese Chicken Penne – Another cheesy chicken pasta bake that’s rich and satisfying.
- Spinach Ricotta Stuffed Shells With Marinara – A baked pasta dish filled with creamy spinach and ricotta, smothered in marinara sauce.
Wrap-Up
This Creamy Spinach Artichoke Chicken Penne recipe hits all the right notes: it’s creamy, flavorful, and loaded with wholesome ingredients that come together in under an hour. Whether you’re cooking for the family or meal prepping for the week, it’s a versatile meal that feels special yet is simple enough for any night. The combination of tender chicken, fresh greens, and tangy artichokes in a luscious sauce makes it a comfort food classic with a healthy twist. Give it a try, and it might just become your new go-to pasta dish.
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Creamy Spinach Artichoke Chicken Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente—usually about 9 to 11 minutes. Drain the pasta and set aside, reserving about ½ cup of pasta water for later.
- In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken breast, seasoning with salt, pepper, garlic powder, and onion powder. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the outside. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Lower the heat to medium-low and add the cream cheese, stirring until melted and smooth.
- Stir in the chopped artichoke hearts and fresh spinach. Cook for 2-3 minutes until the spinach wilts down and the artichokes are warmed through.
- Mix in the sour cream and grated Parmesan cheese. Stir until the sauce is creamy and well combined. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Return the cooked chicken to the skillet, then add the drained penne pasta. Toss everything gently to coat the pasta and chicken evenly in the creamy sauce.
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle with freshly chopped parsley for a burst of color and freshness before serving.
Notes
- Slowly stir in reserved pasta water a tablespoon at a time if the sauce is too thick.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Add fresh, tender spinach at the end of cooking to avoid bitterness.
- You can substitute pasta shapes or use gluten-free varieties as desired.
- Leftovers keep well refrigerated for up to 3 days and freeze well for future meals.
