Creamy Spinach Artichoke Chicken Penne
There’s something irresistibly comforting about a pasta dish that brings together tender chicken, nutrient-packed spinach, and tangy artichoke hearts all coated in a luscious, creamy sauce. Enter the Creamy Spinach Artichoke Chicken Penne—a one-pot wonder that’s as satisfying as it is simple to prepare. Whether you’re feeding a hungry family or looking for a meal that doubles as impressive leftover lunch, this dish is a total winner. Imagine perfectly cooked penne pasta enveloped in a rich blend of cream cheese, sour cream, and cheeses with garlicky chicken and fresh greens. It’s flavors and textures in perfect harmony, ideal for any night of the week.
Why This Recipe is a Keeper
This recipe is an absolute keeper because it strikes the perfect balance between creamy indulgence and wholesome ingredients. The chicken is juicy and tender, and the spinach and artichokes add freshness and a slight tang that cuts through the richness of the cheese sauce. Plus, it’s incredibly versatile—you can easily customize it with your favorite herbs or swap out the pasta shape. The entire dish comes together in under 40 minutes, making it a practical option for busy weeknights without sacrificing flavor. And the best part? Leftovers taste just as amazing, if not better, the next day.
What You’ll Gather
- 8 oz penne pasta – the perfect shape for holding onto the creamy sauce.
- 1 lb chicken breast, diced – delivers tender protein throughout the dish.
- 1 cup fresh spinach, chopped – adds vibrant color and nutrients.
- 1 can artichoke hearts, drained and chopped – for a briny, tangy bite.
- 1 cup cream cheese, softened – the base for that super creamy texture.
- 1 cup sour cream – adds tang and richness to the sauce.
- 1 cup shredded mozzarella cheese – melts perfectly for gooey goodness.
- 1 cup Parmesan cheese, grated – sharp and nutty flavor to elevate the dish.
- 2 cloves garlic, minced – essential aromatic flavor.
- 1 tbsp olive oil – for sautéing the chicken and garlic.
- Salt and pepper to taste – simple seasoning to bring everything together.
Tools of the Trade
- Large pot – to boil the penne pasta.
- Large skillet or sauté pan – for cooking the chicken and preparing the sauce.
- Wooden spoon or silicone spatula – to stir the ingredients without scratching your pans.
- Colander – to drain the cooked pasta.
- Measuring cups and spoons – for accurate ingredient portions.
- Sharp knife and cutting board – for chopping the chicken, spinach, and artichokes.
Creamy Spinach Artichoke Chicken Penne: From Prep to Plate
Step 1: Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside, reserving about ½ cup of pasta water to help loosen the sauce later if needed.
Step 2: Sauté the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken breast seasoned with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden on the edges. Remove the chicken from the skillet and set aside.
Step 3: Build the Creamy Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Lower the heat and stir in 1 cup of cream cheese and 1 cup of sour cream. Mix gently until the cheeses melt and combine into a smooth, creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Step 4: Add the Greens and Artichokes
Fold in the chopped fresh spinach and drained, chopped artichoke hearts. Cook for 2-3 minutes until the spinach wilts and the artichokes are heated through.
Step 5: Combine Everything
Return the cooked chicken to the skillet. Add the drained penne pasta, then sprinkle in 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese. Gently toss everything together until the cheeses melt and the pasta is well coated with the creamy sauce. Adjust seasoning with more salt and pepper if needed.
Step 6: Serve and Enjoy
Scoop the Creamy Spinach Artichoke Chicken Penne onto plates or bowls. For an extra touch, garnish with a sprinkle of Parmesan or fresh herbs like parsley or basil. Serve immediately with a crisp salad or warm garlic bread for a complete meal.
Seasonal Serving Ideas
- Pair with a light spring salad featuring strawberries and goat cheese for a fresh contrast.
- Serve alongside roasted root vegetables in the fall to complement the creamy sauce.
- Add a squeeze of lemon juice and fresh basil in summer to brighten the dish.
- Enjoy with steamed green beans or roasted asparagus in winter for extra greens.
Watch Outs & How to Fix
- Sauce too thick: If your sauce feels overly dense, stir in reserved pasta water a tablespoon at a time until it becomes silky and smooth.
- Chicken dry: Avoid overcooking the chicken by cutting it into uniform pieces and sautéing just until cooked through.
- Pasta mushy: Cook penne just until al dente, as it will continue to soften when mixed with the sauce.
- Spinach clumps: Chop spinach finely and add it gradually so it wilts evenly into the sauce.
Make-Ahead & Storage
This Creamy Spinach Artichoke Chicken Penne reheats beautifully, making it a fantastic meal prep option. Store leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, warm gently in a skillet over low heat or microwave with a splash of water or milk to loosen the sauce. You can also freeze the dish for up to 2 months; just thaw overnight in the fridge before reheating.
Quick Questions
Can I use frozen spinach instead of fresh?
Yes! If using frozen spinach, be sure to thaw and squeeze out excess water before adding it to prevent the sauce from becoming watery.
What can I substitute for cream cheese?
You can substitute cream cheese with mascarpone or ricotta cheese for a slightly different but equally creamy texture.
Is this recipe suitable for other pasta shapes?
Absolutely! While penne works great, you can use rigatoni, fusilli, or even shells—just adjust cooking time accordingly.
Can I make this dairy-free?
For a dairy-free version, consider using plant-based cream cheese, sour cream alternatives, and dairy-free shredded cheeses, although the flavor will vary slightly.
Try These Next
- Tuscan Spinach Artichoke Chicken Bake – a baked version with even more Mediterranean flavors.
- Creamy Spinach Artichoke Chicken Bake – ideal for those who love casseroles with a crispy top.
- Creamy Tomato Chicken Cavatappi – a twist with tomato sauce and curly pasta for extra fun.
Wrap-Up
This Creamy Spinach Artichoke Chicken Penne is a true crowd-pleaser that brings together creamy, cheesy goodness with fresh greens and hearty chicken. It’s easy enough for a weeknight but special enough to serve guests. The combination of artichokes and spinach keeps the dish from feeling too heavy, while the blend of cheeses creates that irresistible sauce you’ll want to savor spoonful by spoonful. Whether you’re an experienced home cook or just stepping into the kitchen, this recipe offers a delicious way to enjoy a balanced, flavorful pasta dinner.
If you loved this recipe, don’t forget to check out other delicious dishes like the Tuscan Spinach Artichoke Chicken Bake or the comforting Creamy Tomato Chicken Cavatappi for more creamy chicken pasta inspiration. Happy cooking and happy eating!
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Creamy Spinach Artichoke Chicken Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside, reserving about ½ cup of pasta water to help loosen the sauce later if needed.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken breast seasoned with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden on the edges. 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. Lower the heat and stir in 1 cup of cream cheese and 1 cup of sour cream. Mix gently until the cheeses melt and combine into a smooth, creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Fold in the chopped fresh spinach and drained, chopped artichoke hearts. Cook for 2-3 minutes until the spinach wilts and the artichokes are heated through.
- Return the cooked chicken to the skillet. Add the drained penne pasta, then sprinkle in 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese. Gently toss everything together until the cheeses melt and the pasta is well coated with the creamy sauce. Adjust seasoning with more salt and pepper if needed.
- Scoop the Creamy Spinach Artichoke Chicken Penne onto plates or bowls. For an extra touch, garnish with a sprinkle of Parmesan or fresh herbs like parsley or basil. Serve immediately with a crisp salad or warm garlic bread for a complete meal.
Notes
- If your sauce is too thick, add reserved pasta water a tablespoon at a time until silky smooth.
- Avoid overcooking the chicken by cutting it into uniform pieces and cooking just until done.
- Cook penne pasta until just al dente to prevent it from becoming mushy when mixed with the sauce.
- Chop spinach finely and add gradually so it wilts evenly into the sauce.
- Leftovers can be stored in the fridge up to 3 days or frozen for up to 2 months.
