Ingredients
Equipment
Method
Build Creamy Spinach Artichoke Chicken Penne Step by Step
- 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.