Pin A hearty, protein-packed skillet pasta featuring a creamy sauce, tender spinach, tangy artichokes, and your choice of protein for a satisfying one-pan meal.
This recipe quickly became a family favorite for busy weeknights because of its creamy texture and wholesome ingredients.
Ingredients
- 8 oz (225 g) whole wheat or protein-enriched pasta (penne or rotini recommended): Pasta & Protein
- 2 cups (300 g) cooked chicken breast, diced (or use drained canned white beans for vegetarian option): Pasta & Protein
- 2 cups (60 g) fresh baby spinach, roughly chopped: Vegetables
- 1 can (14 oz/400 g) artichoke hearts, drained and quartered: Vegetables
- 1 small yellow onion, finely chopped: Vegetables
- 3 cloves garlic, minced: Vegetables
- 1 cup (240 ml) low-sodium chicken or vegetable broth: Sauce
- 1 cup (240 ml) milk (or unsweetened plant-based milk): Sauce
- 4 oz (115 g) low-fat cream cheese, cut into cubes: Sauce
- 1/2 cup (60 g) grated Parmesan cheese: Sauce
- 1 tbsp olive oil: Sauce
- 1 tsp dried Italian herbs: Sauce
- 1/2 tsp salt, or to taste: Sauce
- 1/4 tsp ground black pepper: Sauce
- Pinch of red pepper flakes (optional): Sauce
Instructions
- Step 1:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 2:
- In a large skillet over medium heat, heat the olive oil. Add the onion and cook for 3 4 minutes until translucent.
- Step 3:
- Add the garlic and cook for 1 minute until fragrant.
- Step 4:
- Stir in the cooked chicken (or white beans), artichokes, and spinach. Sauté for 2 3 minutes until the spinach is wilted.
- Step 5:
- Pour in the broth and milk, then add the cream cheese cubes. Stir until the cream cheese melts and the sauce becomes creamy, about 3 4 minutes.
- Step 6:
- Add the cooked pasta, Parmesan cheese, Italian herbs, salt, pepper, and red pepper flakes (if using). Toss until everything is evenly coated and heated through.
- Step 7:
- Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Pin Preparing this skillet has created many happy family dinners filled with laughter and great conversation.
Notes
For a vegetarian version substitute chicken with white beans or plant-based chicken strips. Use gluten-free pasta if needed. Add sun-dried tomatoes or roasted red peppers for extra flavor. Pair with a crisp Sauvignon Blanc or sparkling water with lemon.
Required Tools
Large skillet, Pasta pot, Wooden spoon or spatula, Chefs knife, Cutting board
Allergen Information
Contains Wheat/gluten (unless gluten-free pasta is used) milk cheese (dairy). For dairy-free Use plant-based milk and vegan cream cheese/parmesan. Always check product labels for allergens if unsure.
Pin This creamy spinach artichoke protein pasta skillet combines flavor and nutrition for a quick comforting meal.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, swap the chicken for white beans or plant-based protein options to keep the dish vegetarian while maintaining its hearty texture.
- → What pasta types work best here?
Whole wheat penne or rotini hold the sauce well, but feel free to use gluten-free alternatives if needed.
- → How can I make the sauce dairy-free?
Use plant-based milk along with vegan cream cheese and Parmesan substitutes to create a creamy, dairy-free version.
- → Can I add extra vegetables?
Absolutely, sun-dried tomatoes or roasted red peppers pair wonderfully for additional flavor and color.
- → What herbs complement this dish?
Dried Italian herbs blend seamlessly, but fresh basil or parsley can also be added as garnish for a bright finish.