Spinach Artichoke Pasta with Chicken

Aug 9

Makes: 6 | Prep: 20 minutes | Cook Time: 20 minutes

INGREDIENTS

1 pound chicken skinless, boneless. cut into bite size pieces
12 oz pasta dry, shape of choice
1 cup reserved pasta water
1 tbsp. olive oil
1 tbsp. butter
½ white onion small
3 garlic cloves, minced
¼ tsp. salt
¼ tsp. pepper
8 oz mushrooms sliced, optional
4 cups fresh spinach or 10oz of frozen spinach, thawed and water squeezed out
1 14.5 oz jar of artichoke hearts, roughly chopped
½ cup plain Greek yogurt
4 oz low fat cream cheese, softened
½ cup parmesan cheese, grated
½ cup half and half
½ tbsp. corn starch
1 cup part skim mozzarella cheese, shredded

This Spinach Artichoke Pasta with Chicken is creamy, comforting, and has the same flavors as the classic dip. It’s easy to make in about 40 minutes!

DIRECTIONS

Preheat oven to 350° Fahrenheit.
Bring a large pot of water to a boil over medium high heat and cook the pasta according to directions. Make sure to reserve 1 cup of the pasta water before draining the pasta.
Add pasta to a large baking dish. Set aside.
Heat 1 tbsp of olive oil in a medium skillet and add chicken. Cook chicken until cooked through and no longer pink, 8-10 minutes. Remove from heat and set aside.
Heat 1 tbsp of butter in a large skillet and add onions, sauté until translucent and fragrant. Add garlic, salt and pepper, heat for an additional 1-2 minutes.
Add in mushrooms and sauté for 4-5 minutes, add in spinach, stir until wilted. Add in chopped artichokes and stir until well combined.
Add the corn starch and the half & half to a shaker bottle. Shake until corn starch and half & half is well combined.
Add on the cream cheese, grated parmesan cheese, Greek yogurt, and half & half corn starch mixture. Stir until melted and smooth.
Add in pasta water and ¾ cup mozzarella cheese. Stir until smooth and well combined. Remove from heat.
Add the cooked chicken to the baking dish with the cooked pasta, then add the spinach artichoke mixture to the baking dish with the pasta. Top with the remaining mozzarella cheese (¼ cup).
Bake for 15-20 minutes. Optional, broil at the end for 2-4 minutes.
Enjoy!