Save 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.
I first served this creamy spinach artichoke protein pasta skillet on a busy weeknight, and it quickly became a family favorite for its rich flavors and easy preparation.
Ingredients
- Pasta & Protein: 8 oz (225 g) whole wheat or protein-enriched pasta (penne or rotini recommended), 2 cups (300 g) cooked chicken breast, diced (or use drained canned white beans for vegetarian option)
- Vegetables: 2 cups (60 g) fresh baby spinach, roughly chopped, 1 can (14 oz 400 g) artichoke hearts, drained and quartered, 1 small yellow onion, finely chopped, 3 cloves garlic, minced
- Sauce: 1 cup (240 ml) low-sodium chicken or vegetable broth, 1 cup (240 ml) milk (or unsweetened plant-based milk), 4 oz (115 g) low-fat cream cheese, cut into cubes, 1/2 cup (60 g) grated Parmesan cheese, 1 tbsp olive oil, 1 tsp dried Italian herbs, 1/2 tsp salt or to taste, 1/4 tsp ground black pepper, Pinch of red pepper flakes (optional)
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 34 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 23 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 34 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.
Save This skillet pasta always brings my family together for a quick yet comforting dinner.
Notes
For a vegetarian version substitute chicken with white beans or plant-based chicken strips 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.
Save This creamy skillet pasta is a delicious way to add more greens and protein to your weeknight meals.
Recipe FAQs
- → Can I substitute the chicken with a vegetarian option?
Yes, cooked white beans or plant-based chicken strips work well as protein alternatives while keeping the creamy texture.
- → What pasta types suit this dish best?
Whole wheat or protein-enriched penne or rotini hold the sauce well and provide added texture and nutrition.
- → How can I make this dish dairy-free?
Use plant-based milk and substitute cream cheese and Parmesan with vegan alternatives to maintain creaminess.
- → Is it possible to add more vegetables?
Yes, sun-dried tomatoes or roasted red peppers can be incorporated for extra flavor and color.
- → What cooking equipment is recommended?
A large skillet for sautéing and a pot for boiling pasta are essential; use wooden spoons and knives for prep.