My Creamy Spinach Mushroom Artichoke Chicken is a total lifesaver meal. It’s ready in 30 minutes all in one pot! It’s so delish, and I know you’re gonna love it!
A Reader’s Review
Exceptional recipe! We made this last night and everyone loved it – ages 11 through 67. This dish has a delicious, light creamy and comes together quickly. Very delicious!
Why This Dinner is on Repeat!
- Unique Flavor Combo : Fresh spinach, artichokes, and mushrooms add a twist that most creamy chicken pasta dishes don’t have.
- Easy Clean-Up: With everything cooked in one skillet, you won’t have a million dishes to worry about!
- Rich, Yet Light : My creamy Parmesan sauce is full of flavor without feeling too heavy. It’s similar to my Creamy Sausage Mushroom Rigatoni .
Creamy Spinach Mushroom Artichoke Chicken Ingredients
- Use Fresh Spinach: Fresh spinach will have the best texture and flavor, but frozen spinach works in a pinch. Just be sure to drain it well.
- Artichoke Hearts: Drain well! Also if you can’t find quartered hearts, you can just cut whole ones.
- Pasta: Penne works great, but you can use rotini, shells, spaghetti, or whatever you have on hand. Just stick to 8 ounces.
- Make it Spicy: Add red pepper flakes or a dash of hot sauce for a little heat.
How to Make Creamy Spinach Mushroom Artichoke Chicken
This one-pan wonder saves you time and effort, coming together in a snap. The creamy sauce works its magic on the chicken and veggies, making it a meal you’ll be obsessed with! Try my easy one-pan mushroom rice next!
- Brown Chicken: In a large skillet over medium-high heat, add butter and cook chicken until golden brown and no longer pink.
- Sauté the Garlic and Mushrooms: In the same pan, add olive oil and cook the minced garlic cloves and mushrooms until tender.
- Cook the Artichokes with Flour: Add in the drained can of artichoke hearts and flour and cook for another minute.
- Add the Sauce Ingredients: Slowly add the chicken broth , half and half, salt, pepper, and garlic powder and whisk until incorporated.
- Add the Pasta: Add the uncooked noodles and cook over medium-high heat until it starts to boil. Reduce the heat to medium and cover it with a lid. Cook for 10-15 minutes or until the pasta is tender.
- Finish with Cheese and Spinach: Remove the skillet from the heat and stir in freshly grated parmesan cheese and fresh baby spinach. Heat until the spinach starts to wilt and the cheese melts. Serve creamy spinach mushroom artichoke chicken immediately.
How to Store Leftovers
This creamy spinach mushroom artichoke chicken makes great leftovers, especially for lunch the next day. Here is how to store it:
- Fridge: Cool any leftovers and transfer them to an airtight container . Store in the fridge for up to 3 days.
- Freezer: You can freeze this for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat: Reheat individual portions in the microwave. Add a splash of milk or cream if the pasta has absorbed too much sauce in the fridge.
More Easy One-Pan Dinners to Try
Looking for more easy one-pan chicken dinners ? These quick favorites are simple and packed with flavor!
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Ingredients1x2x3x
- ▢ 1 tablespoon unsalted butter
- ▢ 1 pound cubed boneless skinless chicken breasts cut into one inch pieces
- ▢ 1 teaspoon olive oil
- ▢ 2 minced garlic cloves
- ▢ 4 ounces sliced small mushrooms
- ▢ 1 (14- ounce) drained can quartered artichoke hearts
- ▢ 1 tablespoon all-purpose flour
- ▢ 2 cups chicken broth
- ▢ 2 cups half and half
- ▢ 1 teaspoon salt
- ▢ ¼ teaspoon pepper
- ▢ ½ teaspoon garlic powder
- ▢ 8 ounces uncooked penne pasta
- ▢ ½ cup freshly grated parmesan cheese
- ▢ 2 cups fresh baby spinach
Instructions
- In a large skillet over medium high heat add 1 tablespoon unsalted butter and cook 1 pound cubed boneless skinless chicken breasts until golden brown and no longer pink.
- Add 1 teaspoon olive oil and cook 2 minced garlic cloves , and 4 ounces sliced small mushrooms until tender.
- Add in 1 (14- ounce) drained can quartered artichoke hearts and 1 tablespoon all-purpose flour and cook for another minute.
- Slowly add 2 cups chicken broth , 2 cups half and half , 1 teaspoon salt , ¼ teaspoon pepper , ½ teaspoon garlic powder and whisk until incorporated.
- Add 8 ounces uncooked penne pasta and cook over medium high heat until it starts to boil. Reduce the heat to medium and cover it with a lid. Cook for 10-15 minutes or until the pasta is tender.
- Remove the skillet from the heat and stir in ½ cup freshly grated parmesan cheese and 2 cups fresh baby spinach . Heat until the spinach starts to wilt and the cheese melts. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
One Pot Creamy Spinach Mushroom Artichoke Chicken
Ingredients
- 1 tablespoon unsalted butter
- 1 pound cubed boneless skinless chicken breasts cut into one inch pieces
- 1 teaspoon olive oil
- 2 minced garlic cloves
- 4 ounces sliced small mushrooms
- 1 (14- ounce) drained can quartered artichoke hearts
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 8 ounces uncooked penne pasta
- ½ cup freshly grated parmesan cheese
- 2 cups fresh baby spinach
Instructions
- In a large skillet over medium high heat add 1 tablespoon unsalted butter and cook 1 pound cubed boneless skinless chicken breasts until golden brown and no longer pink.
- Add 1 teaspoon olive oil and cook 2 minced garlic cloves , and 4 ounces sliced small mushrooms until tender.
- Add in 1 (14- ounce) drained can quartered artichoke hearts and 1 tablespoon all-purpose flour and cook for another minute.
- Slowly add 2 cups chicken broth , 2 cups half and half , 1 teaspoon salt , ¼ teaspoon pepper , ½ teaspoon garlic powder and whisk until incorporated.
- Add 8 ounces uncooked penne pasta and cook over medium high heat until it starts to boil. Reduce the heat to medium and cover it with a lid. Cook for 10-15 minutes or until the pasta is tender.
- Remove the skillet from the heat and stir in ½ cup freshly grated parmesan cheese and 2 cups fresh baby spinach . Heat until the spinach starts to wilt and the cheese melts. Serve immediately.
Notes
Nutrition
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One Pot Creamy Spinach Mushroom Artichoke Chicken https://therecipecritic.com/one-pot-creamy-spinach-mushroom-artichoke-chicken/
