Creamy Spinach and Artichoke Chicken Penne
Velvety Chicken Penne with Spinach and Artichoke Bliss
Ingredients:
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 3 cups fresh spinach, roughly chopped
- 1 cup unsweetened almond milk or regular milk
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Directions:
- Cook the penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden and fully cooked, about 6–8 minutes. Remove and set aside.
- In the same skillet, add the chopped onion and sauté for 2–3 minutes until translucent. Add garlic and cook for 1 more minute.
- Stir in chopped artichoke hearts and spinach, and cook until the spinach is wilted.
- Lower the heat and stir in cream cheese, almond milk, Parmesan, dried basil, salt, and pepper. Let it simmer gently until creamy and smooth.
- Return the cooked chicken to the skillet and combine with the sauce.
- Add the cooked pasta and toss to coat evenly in the sauce. Let it warm together for 2–3 minutes.
- Garnish with chopped parsley and a pinch of red pepper flakes if desired. Serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings