Spinach and Artichoke Pasta

By

If you love spinach and artichoke dip, then you’ll love this one pot pasta! I added chicken to this and kept it simple with seasoning. But you can make this without chicken and add whatever seasoning your lil heart desire!

Spinach and Artichoke Pasta

Print Recipe

Ingredients
  

  • 1/2 Liguine Pasta cooked
  • 2-4 Chicken Thighs
  • 1/2 small Onion chopped
  • 1/2 can of Artichoke Hearts chopped
  • 5 Garlic Cloves chopped
  • 1 pint of Heavy Cream
  • 2 cups Spinach
  • 1/2 cup Mozzarella Cheese
  • Salt & Pepper
  • Olive Oil

Instructions
 

  • 1. Go ahead and prepare your pasta. Set aside. Cook your chicken thighs with olive oil, salt and pepper. Cook on each side 4-5 minutes on medium high each. Set aside.
  • 2. Add your onion and artichokes to the pan with a lil bit of pepper. (NO SALT the can artichokes are salty) Add a little more olive oil if needed. Cook 3-5 minutes on medium heat. Add garlic, cook 2 minutes.
  • 3. Pour in your heavy cream, bring to a light boil (watch for over flow). Let this reduce for 7-10 minutes. (Taste for seasoning, you can add whatever you desire, just be careful to not make it too salty)
  • 4. Stir in your spinach. Chop your chicken up and stir in as well. (Pour in those chicken juices too)
  • 5. Turn off your heat and add in your Mozzarella. Pour over your pasta and mix well. Serve with some garlic bread.

Reader Interactions

Comments