Spinach Artichoke Pasta with Chicken

Spinach Artichoke Pasta with Chicken

Creamy homemade alfredo sauce, silky and smooth, is so good in this Spinach Artichoke Pasta with Chicken.  All your favorite ingredients from the Spinach and Artichoke Dip but made for dinner!

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Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 926 kcal

Ingredients

• 1.5 lb chicken breasts (1 or 2 large chicken breasts)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 8 oz penne pasta
• 1 cup heavy cream
• 1 cup milk
• 1 1/2 cup Mozzarella cheese , shredded (or Monterey Jack cheese)
• 14 oz artichoke hearts , drained and chopped
• 8 oz spinach (frozen and thawed completely and drained)
• 1/4 teaspoon salt to taste

Instructions

1. Slice chicken breast in half horizontally (to make it thinner).   Season the chicken generously with salt (1/2 teaspoon or more) and pepper on both sides.   
2. In a large skillet heat olive oil on medium-high heat (until hot but not smoking) and saute chicken breast for about 5 minutes on each side, until nicely browned. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
3. Bring a large pot of water to boil.  Cook pasta al dente, drain.
4. While the pasta is cooking, in the same skillet that you cooked chicken, add 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached.
5. Add cooked pasta to the creamy sauce. Add drained and chopped artichoke hearts and spinach. Taste and season with salt and pepper. Top with sliced, cooked chicken.

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