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Chicken Spinach Artichoke Pasta

Author Larisha Campbell

Ingredients

  • 1/2 Tsp each: Italian Seasoning Paprika, Black Pepper, Onion Powder
  • 2 tbsp olive oil
  • 3 clove garlic minced
  • 1 can 14 oz. artichoke hearts, drained and chopped
  • 1 cup Mayo
  • 1 cup grated Parmesan cheese
  • 4 oz cream cheese
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • 2-3 chicken breasts
  • 1 lb rotini or penne pasta cooked according to package

Instructions

  1. Season chicken and dice into bite sized cubes.
  2. Heat olive oil in large skillet over medium heat. Add chicken and garlic. Cook for 10-15 minutes, turning once throughout. Chicken should reach an internal temperature of 165 degrees.
  3. In a separate skillet, combine heavy cream, mayo, and cream cheese, over medium heat until cream cheese is melted. Add parmesan cheese and stir well.
  4. Add in chopped artichoke hearts and cook for 3 minutes on low.
  5. Then add in spinach and cook on low until wilted.
  6. Fold in cooked chicken and pasta.
  7. Serve immediately with garlic bread.