One-Pot Creamy Spinach Artichoke Chicken Pasta
PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
If spinach artichoke is one of your favorite dips, then this easy one-pot pasta is for you. It’s so simple to throw together and perfectly cheesy. We love when pasta can cook right in the pot with everything else, making dinner hassle-free. This dish is so comforting with very little effort.
Have you tried this yet? Let us know how it went in the comments below!
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Yields:
6
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
45
mins
skinless, boneless chicken breasts (about 2 lb.)
Freshly ground black pepper
tbsp.
extra-virgin olive oil
medium shallot, chopped
c.
low-sodium chicken broth
(14-oz.) can artichoke hearts, chopped
Pinch of red pepper flakes
c.
finely grated Parmesan, plus more for serving
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- Season chicken all over with Italian seasoning, salt, and black pepper. In a large, high-sided skillet over medium-high heat, heat oil. Cook chicken until golden, about 5 minutes per side. Transfer chicken to a plate.
- Reduce heat to medium and cook shallots, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add broth, pasta, artichokes, and cream; season with oregano, red pepper flakes, salt, and black pepper. Return chicken to skillet. Bring to a boil, cover, then reduce heat to medium-low. Simmer, stirring occasionally, until pasta is al dente and chicken is cooked through, 12 to 15 minutes. Transfer chicken to a cutting board.
- Add mozzarella and Parmesan to skillet and stir until melted, then add spinach and stir until wilted.
- Slice chicken and return to skillet. Toss to combine, then top with more Parmesan.
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PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
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