This One Pan Spinach & Artichoke Chicken Pasta is going to be your new favorite weeknight dinner. It’s hearty, delicious, comforting, packed with protein and gluten-free! Ready in under 30 minutes. Keep scrolling to get the recipe.
So, what do you get when you take inspiration from (everyone’s favorite) spinach & artichoke dip and throw in chicken and pasta? Well, you get a 30-minute meal you’re going to want to include regularly on your dinner menu rotation.
After falling into an absolute obsession with my Spinach & Artichoke Chicken Skillet, I decided to create a pasta recipe based off it. Thus, I made this is easy and satisfying gluten-free pasta recipe that is full of cheesy goodness, protein, AND greens!
PrintOne Pan Spinach & Artichoke Chicken Pasta
This One Pan Spinach & Artichoke Chicken Pasta is going to be your new favorite weeknight dinner. It’s hearty, delicious, comforting, packed with protein and gluten-free! Ready in under 30 minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 ounces gluten-free pasta
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- one 6.5 ounce jar artichoke hearts, drained and diced
- 8 ounces spinach
- 1/2 teaspoon salt
- 4 ounces cream cheese
- 1/4 cup milk (or chicken stock)
- 1/4 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 2 cups cooked & shredded rotisserie chicken
- freshly cracked black pepper
Instructions
- Cook pasta as directed
- Heat a large pan or skillet to medium. Cook garlic in olive oil for 1 minute.
- Add diced artichoke hearts to cook for 2 minutes. Add spinach, season with salt, and cook for another 3-4 minutes until fully wilted
- Create a space in center of pan and add cream cheese, milk and yogurt. Stir until everything melts and combines
- Stir in mozzarella and parmesan cheeses until fully melted
- Add cooked chicken and cooked pasta to the pan. Turn off heat and mix all together so chicken and pasta fully coated in cheese sauce. Serve topped with freshly cracked black pepper
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What kind of pasta should I use?
Well, I love to use chickpea pasta as it is gluten-free and has an extra bump of protein and fiber. However any bean-based, gluten-free, or regular pasta (and shape) would work just fine!
What kind of spinach should I use?
I used fresh baby spinach. However, you could also use regular spinach, or frozen. But, if using frozen spinach, make sure it is thawed completely, and also do your best to drain out excess water/liquid.
What artichoke hearts should I use?
I preferred artichoke hearts that come in a jar. Since these are packed in oil, they have better flavor than canned.
Can I use dairy-free alternatives?
I have not tried this recipe with dairy-free alternatives, however there are many dairy-free cheese options that may work. In general, though, those options do not melt as well or have the same creamy results as the ingredients listed.
Can I make this dish vegetarian?
In fact, you can! To make this recipe vegetarian you can use white beans instead of chicken. In addition, you can use your favorite plant-based “chicken” alternative, or simply omit the chicken all together and use an extra 1/2-1 cup of cooked pasta.
As always, if you make this One Pan Spinach & Artichoke Chicken Pasta or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
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Everything Bagel Macaroni and Cheese
Spinach & Artichoke Cheese Fries
Spinach & Artichoke Chicken Skillet
Cheesy Buffalo Chicken Dip
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