Cheesy Spinach and Artichoke Pasta
Inspired by the iconic dip, this pasta with artichoke and spinach is delightfully cheesy and ready in just 30 minutes.
Servings: 5
Ingredients
- 8 oz of dry pasta of choice I used 2 cups of dry bow-tie pasta
- 1 lb chicken breast sliced into 1 inch cubes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ lemon juiced
- 1 tablespoon olive oil
- 3 shallots peeled and thinly sliced
- 2 large cloves of garlic pressed
- 1 cup 2% plain Greek yogurt
- ¼ cup light cream cheese
- ¾ cup reserved pasta water
- 1 teaspoon garlic powder
- ½ cup shredded parmesan cheese
- 1 398 mL can artichoke hearts drained and finely chopped
- 300 g frozen spinach defrosted and strained
- ½ cup shredded mozzarella cheese
- Red pepper flakes to taste
Instructions
- Cook your pasta according to package instructions. Be sure to reserve ¾ cup of pasta water reserved for your sauce.
- In a medium bowl, combine chicken breast, salt, black pepper and lemon juice. Toss to ensure chicken is fully coated.
- In a large skillet over medium-high heat, add olive oil. Once hot, add garlic and shallots. Cook until fragrant (about 3 minutes).
- Add chicken breast to the skillet and cook, stirring frequently until no longer pink in colour (about 5 minutes). Once chicken is cooked, add everything (chicken, shallots and garlic) onto a plate and set aside.
- Reduce the heat to low and add Greek yogurt and cream cheese to the skillet. Whisk until the cream cheese has melted and the sauce is smooth.
- Slowly stir in the reserved pasta water , garlic powder and parmesan cheese.
- Add artichoke hearts, defrosted spinach, cooked chicken and the pasta. Stir to combine.
- Top with mozzarella cheese, and cover until the cheese has melted. Top with red pepper flakes and serve.
- Optional: once the cheese has melted, place the skillet in the oven and broil at 400F for about 2-3 minutes to get the cheese nice and golden!
Notes
When heating the Greek yogurt and cream cheese please ensure the heat is LOW (it may help to remove the skillet from the heat completely for a few minutes). If the heat is too hot the Greek yogurt will separate, resulting in a less creamy sauce.
If you are going to broil your pasta dish, ensure you are using an oven safe skillet.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 540kcal | Carbohydrates: 48g | Protein: 40g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 951mg | Potassium: 779mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7996IU | Vitamin C: 26mg | Calcium: 332mg | Iron: 3mg
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