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.
This creamy spinach artichoke protein pasta skillet quickly became a favorite in my household, perfect for busy weeknights.
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 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.
Save This dish always brings my family together around the table, delighting everyone from the kids to grandparents.
Serving Suggestions
Pair with a crisp Sauvignon Blanc or sparkling water with lemon to complement the creamy flavors.
Variations
Add sun-dried tomatoes or roasted red peppers for extra flavor and color variation.
Allergen Information
Contains wheat/gluten (unless gluten-free pasta is used), milk, and 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 spinach artichoke protein pasta skillet is both nutritious and delicious, perfect for any night of the week.
Recipe FAQ
- → Can I substitute the chicken with a vegetarian protein?
Yes, white beans or plant-based chicken strips are excellent vegetarian options that maintain protein content.
- → What type of pasta works best for this dish?
Whole wheat penne or rotini are recommended for their texture and ability to hold the creamy sauce well.
- → How can I make this dish dairy-free?
Use plant-based milk and vegan cream cheese or Parmesan substitutes to keep it creamy without dairy.
- → Is it possible to add extra vegetables to the skillet?
Yes, sun-dried tomatoes or roasted red peppers add vibrant flavor and pair well with the existing ingredients.
- → What herbs enhance the flavor in this dish?
Dried Italian herbs, along with garlic and a pinch of red pepper flakes, provide a fragrant, balanced seasoning.
- → Can I prepare this dish gluten-free?
Absolutely, just substitute the pasta with a gluten-free variety and ensure all other ingredients comply with gluten-free standards.