This Chicken and Asparagus Spinach and Artichoke Pasta combines tender chicken, fresh asparagus, and the classic flavors of creamy spinach and artichoke dip. It’s a restaurant-quality meal you can whip up at home, perfect for weeknight dinners or entertaining guests.
Kitchen Equipment Needed
- Large skillet or sauté pan
- Medium saucepan
- Pot for boiling pasta
- Strainer
- Wooden spoon or spatula
- Knife and cutting board
Ingredients Overview
- Chicken: Boneless, skinless chicken breasts or thighs work best, seasoned and pan-seared for extra flavor.
- Asparagus: Adds freshness and a tender crunch.
- Spinach and Artichokes: Give the dish its creamy, indulgent flavor profile.
- Pasta: Penne, fettuccine, or bowtie pasta hold the creamy sauce well.
- Creamy Sauce: Made with heavy cream, Parmesan cheese, and garlic for a rich, velvety texture.
Step-by-Step Instructions
1. Cook the Pasta
- Bring a pot of salted water to a boil and cook 12 oz of your favorite pasta according to the package instructions.
- Reserve 1 cup of pasta water before draining. Set pasta aside.
2. Prepare the Chicken
- Season 2 large chicken breasts with salt, pepper, and garlic powder.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Cook the chicken for 4–5 minutes on each side until golden and fully cooked (internal temperature of 165°F).
- Remove from skillet, let rest for a few minutes, then slice into strips.
3. Sauté the Vegetables
- In the same skillet, add 1 tablespoon of olive oil.
- Sauté 1 bunch of asparagus (trimmed and cut into 2-inch pieces) for 3–4 minutes until tender-crisp.
- Add 2 cups of fresh spinach and cook until wilted.
4. Make the Creamy Sauce
- Add 3 minced garlic cloves to the skillet and sauté until fragrant.
- Pour in 1 ½ cups heavy cream and bring to a gentle simmer.
- Stir in 1 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes for a little heat (optional).
- Add 1 cup drained, chopped artichoke hearts and cook for 2–3 minutes.
5. Combine the Ingredients
- Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce.
- Stir in the reserved pasta water a little at a time to adjust the sauce’s consistency, if needed.
- Add the sliced chicken back to the skillet along with the asparagus and spinach. Mix gently until everything is warmed through.
6. Serve and Garnish
- Plate the pasta and garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
Recipe Tips
- For added flavor, deglaze the skillet with a splash of white wine before making the sauce.
- Substitute Greek yogurt or half-and-half for a lighter version of the sauce.
- This dish can also be made with shrimp or salmon instead of chicken for a seafood twist.
What to Serve With This Recipe
- A crisp green salad with balsamic vinaigrette
- Garlic bread or crusty rolls
- Steamed broccoli or roasted vegetables
Frequently Asked Questions
Can I use frozen spinach?
Yes, thaw and drain frozen spinach well before adding it to the skillet.
Can I make this dish ahead of time?
Yes, but for the best texture, cook the pasta and sauce fresh and combine just before serving.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to refresh the sauce.
Ingredients
- 12 oz pasta (penne, bowtie, or fettuccine)
- 2 large chicken breasts
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups fresh spinach
- 1 cup artichoke hearts, drained and chopped
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook pasta and reserve 1 cup of pasta water.
- Season and cook chicken until golden; slice and set aside.
- Sauté asparagus and spinach in the same skillet.
- Make the creamy sauce by simmering cream, Parmesan, garlic, and seasonings. Add artichokes.
- Toss cooked pasta in the sauce, adding reserved pasta water as needed.
- Mix in chicken, asparagus, and spinach. Serve hot, garnished with parsley and Parmesan.
Enjoy this Chicken and Asparagus Spinach and Artichoke Pasta for a comforting yet elegant meal!
Chicken and Asparagus Spinach
This Chicken and Asparagus Spinach and Artichoke Pasta combines tender chicken, fresh asparagus, and the classic flavors of creamy spinach and artichoke dip. It’s a restaurant-quality meal you can whip up at home, perfect for weeknight dinners or entertaining guests.
Equipment
- Kitchen Equipment Needed:
- Large skillet or sauté pan
- Medium saucepan
- Pot for boiling pasta
- Strainer
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 12 oz pasta penne, bowtie, or fettuccine
- 2 large chicken breasts
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 2 cups fresh spinach
- 1 cup artichoke hearts drained and chopped
- 3 garlic cloves minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Red pepper flakes optional
Instructions
- Cook pasta and reserve 1 cup of pasta water.
- Season and cook chicken until golden; slice and set aside.
- Sauté asparagus and spinach in the same skillet.
- Make the creamy sauce by simmering cream, Parmesan, garlic, and seasonings. Add artichokes.
- Toss cooked pasta in the sauce, adding reserved pasta water as needed.
- Mix in chicken, asparagus, and spinach. Serve hot, garnished with parsley and Parmesan.
- Enjoy this Chicken and Asparagus Spinach and Artichoke Pasta for a comforting yet elegant meal!
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