Artichoke Spinach Chicken Pasta (Creamy 30-Minute Recipe)

I once signed up for the annual neighborhood potluck and, in a moment of stunning overconfidence, wrote “Kate’s Famous Pasta” on the sign-up sheet. The day of the party, I realized I had completely forgotten and had less than an hour to make something “famous.” Total panic. I raided my pantry and found a jar of marinated artichoke hearts, a bag of wilting spinach, and some leftover grilled chicken. I whipped up this creamy sauce, tossed it all together, and ran out the door. People were actually reheating it in the host’s microwave because they couldn’t get enough. It was the first dish to vanish. That potluck-panic-pasta became the most requested recipe I have, and it’s the day I learned this sauce is absolutely indestructible and ridiculously delicious. In fact, it’s now a cornerstone of my entire collection of crave-worthy chicken pasta recipes.

I’ve made every possible mistake so you don’t have to. I’ve tested it with every pasta shape, every type of cream, and every cooking method to guarantee it’s absolutely foolproof. This isn’t just a recipe; it’s a battle-tested plan for a perfect dinner.

Why This Is the Only Artichoke Spinach Chicken Pasta Recipe You’ll Ever Need:

• The No-Fail Cream Sauce: I’ve perfected the technique to create a velvety, rich sauce that never breaks or gets greasy. It’s all about the temperature and the order you add the ingredients.
• Tender, Juicy Chicken Guaranteed: Forget dry, tough chicken. My method ensures your chicken is perfectly cooked and succulent, adding real substance to the dish.
• Fast Enough for a Weeknight, Special Enough for Guests: This dish punches way above its weight class. It comes together in about 30 minutes but tastes like something you’d order at a great Italian restaurant.
• Built on Pantry Staples: You likely have most of the ingredients on hand, making this the perfect back-pocket recipe for a delicious, low-effort meal.

Key Ingredients & Smart Swaps

Alright, let’s talk about the lineup. Great recipes are always about using the right ingredients the right way. And in this artichoke spinach chicken pasta, there are two non-negotiables that truly make the dish sing.

The Star Players: Why These Ingredients Matter

1. Marinated Artichoke Hearts (in oil, not water): This is the ultimate pro tip and flavor shortcut. Please, do not buy the ones packed in water for this recipe! The magic is in using jarred, marinated artichoke hearts. They come packed in an oil that’s already seasoned with herbs and vinegar. We’re going to use a splash of that flavorful oil to sauté our garlic, which builds an incredible layer of savory, tangy flavor right into the base of the sauce. It’s a trick that makes the dish taste like it’s been simmering for hours.
2. Full-Fat, Block-Style Cream Cheese: This is the backbone of our creamy sauce. You need the brick, not the whipped tub. Full-fat cream cheese provides the rich, velvety body and a subtle tang that cuts through the richness. Low-fat versions have a higher water content and extra stabilizers that can make your sauce thin, greasy, or grainy when heated. For the smoothest, most stable, and most luxurious sauce, full-fat is the only way to go.

Your Shopping List

• Pasta: 12 oz of a short pasta like penne, rotini, or farfalle. The ridges and cups are perfect for grabbing the sauce.
• Chicken: 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes.
• Aromatics: 4 cloves garlic, minced.
• Marinated Artichoke Hearts: One 12-ounce jar, drained (but reserve the oil!). Coarsely chop the hearts.
• Fresh Spinach: A big 5-ounce bag. It looks like a lot, but it wilts down to almost nothing.
• Cream Cheese: 8 ounces of full-fat, block-style cream cheese, softened to room temperature.
• Heavy cream: 1/2 cup. You can also use half-and-half for a slightly lighter sauce.
• Chicken Broth: 1/2 cup, plus a splash or two to thin the sauce if needed.
• Parmesan cheese: 1/2 cup, finely grated, plus more for serving. Get the good stuff in a wedge!
• Seasoning: salt, black pepper, and a pinch of red pepper flakes (optional, but recommended).
• Olive Oil or Butter: 1 tablespoon for searing the chicken.

Smart Swaps & Substitutions

I’m all about using what you have. While the stars above are important, here are some simple swaps if you’re in a pinch:

Essential Equipment

You don’t need a kitchen full of fancy gadgets for this artichoke spinach chicken pasta, but choosing the right pan makes a world of difference. It’s the key to even cooking and building that incredible sauce without any hot spots.

• A Large, Heavy-Bottomed Skillet or Dutch Oven: This is my non-negotiable tool for this dish. A 12-inch cast-iron skillet, a stainless steel sauté pan, or a Dutch oven is perfect. Why is it so important? Heavy-bottomed pans distribute heat evenly, which means your chicken sears to a beautiful golden-brown instead of just steaming, and more importantly, your cream sauce will heat gently without scorching or breaking. A thin, cheap pan will create hot spots that can burn the garlic and turn your perfect sauce into a greasy, separated mess in seconds. If you’re looking for a workhorse, a classic 12-inch Lodge cast iron skillet is an affordable option that will last a lifetime, while a Le Creuset Dutch oven is an incredible (though pricier) investment.
• Large Pot: For boiling the pasta. Nothing special here; just make sure it’s big enough to let the pasta move around freely so it cooks evenly.
• Colander: To drain the pasta.
• Cutting Board & Sharp Knife: For prepping the chicken and aromatics. A sharp knife makes dicing so much faster and safer.
• Whisk: For creating a completely smooth, lump-free cream sauce when you melt the cream cheese. A spoon can’t compete.

Expert Tips for Flawless Results (Troubleshooting)

Over the dozens of times I’ve made this artichoke spinach chicken pasta, I’ve hit every snag imaginable. But the good news is, I’ve found a simple fix for all of them. These are the secrets that guarantee your pasta is perfect on the first try and every time after.

1. “Help! My sauce is too thin (or too thick)!”

This happens! But don’t worry, it’s the easiest fix in the world.

• If your sauce is too thin, it usually just needs a minute to simmer and thicken up. Let it bubble gently for another 2-3 minutes. The cream cheese and Parmesan will continue to thicken the sauce as it reduces. If it’s still not thick enough, you can add a bit more grated Parmesan, which acts as a natural thickener.
• If your sauce is too thick: This is even easier! Just splash in a bit more of the chicken broth or even some of the starchy pasta water you saved. Stir it in over low heat until you get that perfect, silky consistency that beautifully coats the pasta. Start with a tablespoon or two—a little goes a long way.

2. “How do I prevent my chicken from getting tough?”

The mortal enemy of any good chicken dish is dry, chewy meat. Here are two things I do to make sure my chicken is ridiculously tender every single time:

• Don’t crowd the pan: cook the chicken in batches if you need to. Giving each piece space allows it to get a beautiful golden-brown sear. If you overcrowd the pan, the chicken will steam in its own juices and get tough.
• Don’t cook it all the way through initially: This is the most important trick. Sear the chicken pieces until they are golden brown on the outside but still slightly undercooked in the center. Then, remove them from the pan. They will finish cooking perfectly later when you add them back into the warm, bubbling sauce, soaking up all that flavor and staying incredibly juicy.

3. “Why did my sauce look grainy or oily?”

Ah, the dreaded broken sauce. It happens when the fats separate from the liquid. Here’s how to prevent it from ever happening again.

• Use room temperature cream cheese: This is non-negotiable. If you throw cold cream cheese into a hot pan, it seizes up and melts unevenly, which is a one-way ticket to a clumpy sauce. Let it sit on the counter for at least 30 minutes. If you’re short on time, you can unwrap the block and microwave it on a plate for 15-20 seconds. It should be soft and easy to stir.
• Keep the heat low: Once the dairy goes in (the cream cheese and heavy cream), your heat should never go above a gentle simmer. Boiling a cream sauce is the fastest way to break it. You just want to heat it enough to melt the cheeses and meld the flavors together. Patience and low heat are your best friends here.

Step-by-Step Instructions

Preparing the Components

1.Cook the Pasta: Get a large pot of water on the boil. And please, salt it generously! It should taste like the sea. This is your first and only chance to season the pasta itself. Cook your pasta for 1 to 2 minutes LESS than the package directs for al dente. The goal is to slightly undercook it, as it will finish cooking directly in the sauce. This is the professional secret to ensuring your final pasta is perfectly cooked and never mushy. Before you drain, scoop out and save about one cup of the starchy pasta water. It’s liquid gold for adjusting the sauce later.

2.Sear the Chicken: While the pasta cooks, heat one tablespoon of olive oil or butter in your large, heavy-bottomed skillet over medium-high heat. Pat your chicken pieces dry with a paper towel and season them well with salt and pepper. Add the chicken to the hot pan in a single layer (work in batches if you need to!). Let the chicken sear, undisturbed, for 2-3 minutes per side until it develops a beautiful golden-brown crust. Remember our rule: don’t cook it all the way through yet. Transfer the seared chicken to a clean plate and set it aside.

3.Build the Flavor Base: Reduce the heat to medium. Add a tablespoon of that flavorful oil you reserved from the marinated artichoke jar. Add the minced garlic and sauté for about 30-60 seconds until it’s sizzling and that nutty, irresistible aroma fills your kitchen. Be careful not to let it brown, or it will taste bitter.

Building the Sauce & Assembling the Dish

1.Make the Magic Cream Sauce: Turn the heat down to low. Add your softened cream cheese and a half cup of chicken broth to the skillet. Use a whisk to break up the cream cheese, stirring constantly until it melts into the broth, forming a smooth, lump-free base. Now, stir in the heavy cream, the grated Parmesan, and a pinch of red pepper flakes (if you’re using them). Let the sauce simmer gently—never boil it!—for 2-3 minutes, stirring as the Parmesan melts and the sauce thickens into a velvety dream.

2.Add the Greens & Artichokes: Add the entire bag of fresh spinach to the sauce. It will look like a mountain, but don’t panic! Use tongs to gently toss the spinach in the sauce. It will wilt down into silky green ribbons in just a minute or two. Once it has, stir in your chopped artichoke hearts.

3.Bring It All Together: Add the cooked pasta and the seared chicken (along with any juices from the plate) directly into the skillet with the sauce. Stir everything together gently until every single piece of pasta is coated in that glorious sauce and the chicken is warmed through and cooked perfectly. If the sauce is a bit too thick, now is the time to add a splash of that reserved pasta water until you reach your desired consistency. Have a taste—does it need more salt or pepper? Adjust it now.

4.Serve and Enjoy: Pile the artichoke spinach chicken pasta into warm bowls. Garnish with a generous sprinkle of extra Parmesan cheese and serve immediately. Now, take a bite and realize you just made restaurant-quality pasta at home. You totally earned this.

Pro Variations to Customize Your Pasta

This artichoke spinach chicken pasta recipe is a fantastic starting point, but don’t be afraid to play with it! I’ve tested dozens of twists in my kitchen, and these are three of my absolute favorite, foolproof variations.

1. The Spicy Cajun Twist

If you like a little heat, this version is for you. It transforms the dish with the smoky, complex spice of New Orleans.

• How to do it: When you season your chicken cubes in Step 2, replace the salt and pepper with 1 tablespoon of your favorite Cajun or Creole seasoning blend. For an extra kick, add 1/2 of a diced green bell pepper and 1/2 of a diced yellow onion to the pan after you remove the chicken, and sauté them for 4-5 minutes until soft before you add the garlic. Want to go all out? Swap the chicken for pan-fried andouille sausage.

2. The Rich Sun-Dried Tomato & Mushroom Version

This variation adds an incredible depth of savory, umami flavor that feels even more decadent.

• How to do it: After you sear and remove the chicken in Step 2, add 8 ounces of sliced cremini mushrooms to the skillet. Let them cook, stirring occasionally, until they are beautifully browned and have released their liquid. Then proceed with the garlic as directed. When you build the sauce in Step 4, stir in 1/2 cup of chopped, oil-packed sun-dried tomatoes along with the cream cheese. A little splash of the oil from their jar is fantastic, too.

3. The Veggie-Packed Powerhouse

Want to add even more goodness? This is a great way to clean out the crisper drawer, but there’s a key technique to avoid a watery sauce.

• How to do it: You can add about 2 cups of extra vegetables like chopped zucchini, roasted red peppers from a jar, or steamed broccoli florets. Here’s the critical step: If using watery vegetables like zucchini, chop them and sauté them right after the chicken until they get some color and release their excess moisture. Then remove them with the chicken and add them back at the end. For precooked veggies like roasted red peppers or steamed broccoli, simply stir them in when you add the chicken and pasta back to the sauce in Step 6.

Storing, Freezing, & Reheating

There’s nothing better than having leftovers of a meal this good. But reheating creamy pasta can be tricky if you don’t know the secrets. The wrong method can leave you with broken sauce and rubbery chicken. Here’s my tested, foolproof guide.

Storing in the Refrigerator

Store any leftover artichoke spinach chicken pasta in an airtight container in the refrigerator for up to 3-4 days, a time frame recommended by official USDA food safety guidelines. The sauce will thicken considerably once it’s chilled. This is completely normal.

Can I freeze this dish?

This is a common question, and my honest answer is it’s best enjoyed fresh. Cream-based sauces have a tendency to separate and become a bit grainy when frozen and reheated. Pasta that has been frozen and thawed can also become quite soft.

However, if you absolutely need to freeze it, here’s the best way to do it for damage control:

1. Let the pasta cool completely.
2. Portion it into individual, freezer-safe airtight containers or zip-top bags.
3. It will keep for up to 2 months.
4. Thaw it overnight in the refrigerator before attempting to reheat. Do not try to reheat from frozen.

The Absolute Best Way to Reheat Leftovers

Do not, under any circumstances, just throw it in the microwave! That’s how you get hot spots, an oily sauce, and tough chicken.

The stovetop is your best friend. This gentle-heat method revives the sauce beautifully and keeps the pasta’s integrity.

1. Get a Skillet: Add the leftover pasta to a cold skillet or saucepan.
2. Add Liquid: For each serving of pasta you’re reheating, add a splash (about 1-2 tablespoons) of chicken broth, milk, or water to the pan. This is the secret—it loosens up the chilled sauce and helps it become creamy again.
3. Use Low Heat: Place the pan over low to medium-low heat. Stir gently but frequently as the sauce starts to warm up and melt.
4. Be patient: it will take about 5-7 minutes for the pasta to heat through evenly. It’s ready when the sauce is smooth and bubbling gently and the pasta is hot. This method makes it taste almost as good as it did on day one.

What to Serve With This Dish

This artichoke spinach chicken pasta is a complete meal all on its own, but if you want to stretch it to serve a bigger crowd or just add a little something extra, these simple sides are the perfect partners. The goal is to complement the rich, creamy sauce without overwhelming it.

1. A Simple Green Salad

This is my go-to pairing. The richness of the pasta is practically begging for something fresh and crisp to cut through it. A simple bowl of arugula or mixed greens tossed in a bright, zesty lemon vinaigrette provides a perfect acidic contrast that cleanses the palate between bites.

2. Crusty Garlic Bread

You simply cannot let a drop of that glorious cream sauce go to waste. A warm, crusty loaf of garlic bread is the ultimate tool for mopping up every last bit from your plate. It’s a non-negotiable side in my house. And honestly, perfecting your sauces is a game-changer for every meal. While garlic bread is the perfect partner here, it’s also essential for sopping up a classic red sauce, like in my recipe for The Ultimate Chicken Pasta Marinara Sauce.

3. Simple Roasted Vegetables

If you want another warm side, go for something simple that roasts while you’re making the pasta. My top picks are roasted asparagus or broccoli florets. Toss them with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for about 15-20 minutes, until tender-crisp with a few charred bits. That slightly bitter, roasted flavor is an incredible counterpoint to the creamy pasta.

Frequently Asked Questions (FAQs)

1. Can I make this artichoke spinach chicken pasta gluten-free?

Absolutely! The sauce is naturally gluten-free. All you need to do is substitute your favorite brand of gluten-free pasta. Just be sure to follow my expert tip: cook the pasta for 1-2 minutes less than the package directs, as gluten-free varieties can sometimes become mushy if overcooked and will absorb the sauce beautifully this way. Brands like Banza (chickpea-based) or Barilla’s gluten-free line work very well here.

2. Can I use leftover or rotisserie chicken to save time?

Yes, this is one of my favorite shortcuts for a super-fast meal! You’ll need about 2-3 cups of shredded or cubed pre-cooked chicken. You can skip the “searing” step (Step 2) entirely. Simply stir the cooked chicken into the sauce at the very end with the pasta (Step 6), and heat it through for a couple of minutes until it’s nice and hot.

3. I only have artichoke hearts packed in water, not oil. Will that work?

It will work in a pinch, but you’ll miss out on that amazing flavor infusion from the marinated oil. To compensate, I highly recommend increasing the garlic to 5 or 6 cloves and adding about 1/4 teaspoon of dried oregano or an Italian seasoning blend to the sauce when you add the Parmesan cheese to help build back some of that savory, herbal flavor.

4. Is this dish good for meal prep for the week?

Yes, with one important condition. This pasta is fantastic for meal prepping lunches for 3-4 days. The key is to slightly undercook your pasta even more than the recipe suggests, as it will continue to soften in the sauce as it sits in the fridge. Portion it into airtight containers and follow my stovetop reheating guide (in Part 8) with a splash of liquid to bring the sauce back to its original creamy glory.

We’re Glad You’re Here

Your turn! I’ve shared my best tips and the story behind my “panic pasta” turned all-time favorite. Now, I want to hear from you.

An Indulgent, Cheesy Alternative: If you love the rich, creamy sauce in this dish, you owe it to yourself to try my Goat Cheese Chicken Pasta. It has that same comforting, decadent feel with a wonderfully tangy twist.

Never Wonder What’s for Dinner Again

If you’re looking for more foolproof, flavor-packed recipes that have been tested into oblivion, sign up for the KitchensLovers email list! You’ll get my best, family-approved dinner ideas sent straight to your inbox. My goal is to help you get a delicious dinner on the table with less stress and more joy.

About the Author

Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: “Easy Pasta, Every Time.”

This recipe was last tested and updated in June 2025 to ensure perfect results.

Artichoke Spinach Chicken Pasta Recipe

Kate Thompson

Artichoke Spinach Chicken Pasta: A creamy, foolproof, 30-minute recipe for a perfect weeknight dinner. Tender chicken and a no-fail sauce guaranteed.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 785 kcal

Equipment

• A Large, Heavy-Bottomed Skillet or Dutch Oven
• Large Pot
• Colander
• Cutting Board & Sharp Knife
• Whisk

Ingredients

  

• 12 oz of a short pasta like penne rotini, or farfalle
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 4 cloves garlic minced
• One 12-ounce jar marinated artichoke hearts drained (but reserve the oil!)
• A big 5-ounce bag fresh spinach
• 8 ounces of full-fat block-style cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup Parmesan cheese finely grated, plus more for serving
• 1 tablespoon olive oil or butter
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes optional

Instructions

 

Preparing the Components

• Cook the Pasta: Get a large pot of water on the boil. And please, salt it generously! It should taste like the sea. Cook your pasta for 1 to 2 minutes LESS than the package directs for al dente. The goal is to slightly undercook it, as it will finish cooking directly in the sauce. This is the professional secret to ensuring your final pasta is perfectly cooked and never mushy. Before you drain, scoop out and save about one cup of the starchy pasta water.
• Sear the Chicken: While the pasta cooks, heat one tablespoon of olive oil or butter in your large, heavy-bottomed skillet over medium-high heat. Pat your chicken pieces dry with a paper towel and season them well with salt and pepper. Add the chicken to the hot pan in a single layer (work in batches if you need to!). Let the chicken sear, undisturbed, for 2-3 minutes per side until it develops a beautiful golden-brown crust. Remember our rule: don’t cook it all the way through yet. Transfer the seared chicken to a clean plate and set it aside.
• Build the Flavor Base: Reduce the heat to medium. Add a tablespoon of that flavorful oil you reserved from the marinated artichoke jar. Add the minced garlic and sauté for about 30-60 seconds until it’s sizzling and that nutty, irresistible aroma fills your kitchen. Be careful not to let it brown or it will taste bitter.

Building the Sauce & Assembling the Dish

• Make the Magic Cream Sauce: Turn the heat down to low. Add your softened cream cheese and a half cup of chicken broth to the skillet. Use a whisk to break up the cream cheese, stirring constantly until it melts into the broth, forming a smooth, lump-free base. Now, stir in the heavy cream, the grated Parmesan, and a pinch of red pepper flakes (if you’re using them). Let the sauce simmer gently—never boil it!—for 2-3 minutes, stirring as the Parmesan melts and the sauce thickens into a velvety dream.
• Add the Greens & Artichokes: Add the entire bag of fresh spinach to the sauce. It will look like a mountain, but don’t panic! Use tongs to gently toss the spinach in the sauce. It will wilt down into silky green ribbons in just a minute or two. Once it has, stir in your chopped artichoke hearts.
• Bring It All Together: Add the cooked pasta and the seared chicken (along with any juices from the plate) directly into the skillet with the sauce. Stir everything together gently until every single piece of pasta is coated in that glorious sauce and the chicken is warmed through and cooked perfectly. If the sauce is a bit too thick, now is the time to add a splash of that reserved pasta water until you reach your desired consistency. Have a taste—does it need more salt or pepper? Adjust it now.
• Serve and Enjoy: Pile the Artichoke Spinach Chicken Pasta into warm bowls. Garnish with a generous sprinkle of extra Parmesan cheese and serve immediately. Now, take a bite and realize you just made restaurant-quality pasta at home. You totally earned this.

Notes

• For perfectly juicy chicken, ensure you only partially cook it when searing. It will finish cooking in the sauce.
• To prevent a grainy sauce, use room temperature cream cheese and never let the sauce come to a rolling boil.
• Using oil from jarred marinated artichoke hearts adds a layer of flavor you can’t get otherwise.

Keyword 30 minute pasta recipe, artichoke spinach chicken pasta, chicken and spinach pasta, creamy chicken pasta, easy chicken pasta

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