Cheesy Spinach and Artichoke Chicken Pasta

This Cheesy Spinach and Artichoke Chicken Pasta is a creamy, comforting delight! Perfect for weeknight dinners or gatherings!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: American

For the Pasta:

1 pound bowtie pasta cooked according to package directions and drained
4 tablespoons olive oil plus more if necessary
1.75 to 2 pounds boneless skinless chicken breast diced into bite-sized pieces
1 tablespoon Italian seasoning or to taste, plus more if desired
3 to 4 cloves garlic finely minced or pressed
5 ounces fresh baby spinach about 4 heaping handfuls
12 ounces artichoke hearts thawed and drained (dice them if preferred)
1 jar fire-roasted red bell peppers drained and diced small
2 cups shredded Monterey Jack cheese (Pepper Jack or mozzarella may be substituted)
1 cup freshly grated Parmesan cheese

Instructions:

Start by bringing a large pot of salted water to a boil. Add in the bowtie pasta and cook according to the package directions until al dente. Drain the pasta and set it aside, reserving a little pasta water in case you need to loosen the sauce later.
In a large skillet over medium heat, add 4 tablespoons of olive oil. Once hot, add the diced chicken breast to the skillet. Season with kosher salt, freshly ground black pepper, and Italian seasoning. Cook the chicken for about 6-8 minutes, or until it’s golden brown and cooked through, stirring occasionally.
Add the minced garlic to the skillet with the chicken and sauté for about 1 minute until fragrant. Then, toss in the fresh baby spinach, artichoke hearts, and fire-roasted red bell peppers. Cook for an additional 2-3 minutes until the spinach has wilted and the artichokes are heated through.
Add the cooked pasta to the skillet with the chicken and vegetable mixture. Stir well to combine. Gradually add the shredded Monterey Jack cheese and freshly grated Parmesan cheese, mixing until the cheeses are melted and create a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Once everything is well combined and heated through, remove the skillet from heat. Serve immediately, garnished with fresh parsley if desired. Enjoy your delicious Cheesy Spinach and Artichoke Chicken Pasta!

This dish is perfect for meal prep! Store leftovers in an airtight container for up to 3 days.
To reheat, warm on the stove over low heat, adding a splash of water to loosen the sauce.
For a lower-carb option, substitute the pasta with spiralized zucchini or cauliflower rice.