Save A hearty, protein-packed skillet pasta featuring a creamy sauce, tender spinach, tangy artichokes, and your choice of protein for a satisfying one-pan meal.
This recipe combines creamy sauce and fresh vegetables for a comforting skillet dish that my family enjoys week after week
Ingredients
- Pasta & Protein: 8 oz (225 g) whole wheat or protein-enriched pasta (penne or rotini recommended), 2 cups (300 g) cooked chicken breast, diced (or use drained canned white beans for vegetarian option)
- Vegetables: 2 cups (60 g) fresh baby spinach, roughly chopped, 1 can (14 oz/400 g) artichoke hearts, drained and quartered, 1 small yellow onion, finely chopped, 3 cloves garlic, minced
- Sauce: 1 cup (240 ml) low-sodium chicken or vegetable broth, 1 cup (240 ml) milk (or unsweetened plant-based milk), 4 oz (115 g) low-fat cream cheese, cut into cubes, 1/2 cup (60 g) grated Parmesan cheese, 1 tbsp olive oil, 1 tsp dried Italian herbs, 1/2 tsp salt or to taste, 1/4 tsp ground black pepper, Pinch of red pepper flakes (optional)
Instructions
- Step 1:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 2:
- In a large skillet over medium heat, heat the olive oil. Add the onion and cook for 3-4 minutes until translucent.
- Step 3:
- Add the garlic and cook for 1 minute until fragrant.
- Step 4:
- Stir in the cooked chicken (or white beans), artichokes, and spinach. Sauté for 2-3 minutes until the spinach is wilted.
- Step 5:
- Pour in the broth and milk, then add the cream cheese cubes. Stir until the cream cheese melts and the sauce becomes creamy, about 3-4 minutes.
- Step 6:
- Add the cooked pasta, Parmesan cheese, Italian herbs, salt, pepper, and red pepper flakes (if using). Toss until everything is evenly coated and heated through.
- Step 7:
- Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Save My family loves gathering around this dish it brings everyone together with its rich flavors and comforting texture
Notes
For added flavor try sun-dried tomatoes or roasted red peppers. Pair this dish with a crisp Sauvignon Blanc or sparkling water with lemon.
Required Tools
Large skillet, pasta pot, wooden spoon or spatula, chef's knife, cutting board
Allergen Information
Contains wheat/gluten unless gluten-free pasta is used milk cheese. For dairy-free use plant-based milk and vegan cream cheese parmesan. Always check product labels for allergens if unsure.
Save This creamy spinach artichoke pasta skillet is sure to become a family favorite thanks to its ease and delicious taste
Recipe Guide
- → Can I use different pasta types for this dish?
Yes, penne or rotini work best, but you can substitute with any pasta shape you prefer. Gluten-free pasta is a great alternative if needed.
- → How can I make this dish vegetarian?
Replace the chicken with drained canned white beans or plant-based chicken strips to keep it protein-rich and vegetarian-friendly.
- → What's the best way to achieve a creamy sauce?
Simmering low-fat cream cheese with broth and milk until melted and smooth creates the sauce’s creamy texture.
- → Can I prepare this in advance?
You can cook the pasta and prepare the sauce ahead, then combine and reheat gently before serving to save time.
- → What seasoning enhances this skillet?
Dried Italian herbs, salt, pepper, and optional red pepper flakes add balanced flavor and a subtle kick.