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 to my family on a busy weeknight and it quickly became a household favorite for its ease and comforting flavors
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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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 pasta quickly became a staple during family dinners and always sparks requests for seconds
Nutritional Information
Per serving: 430 calories, 13 g total fat, 46 g carbohydrates, 34 g protein
Recommended Pairings
Pair with a crisp Sauvignon Blanc or sparkling water with lemon to complement the creamy flavors
Substitutions & Variations
Try adding sun-dried tomatoes or roasted red peppers for extra flavor or switch to dairy-free milk and vegan cheeses for a dairy-free version
Save This skillet pasta is perfect for busy nights yet feels indulgent and satisfying every time
Common recipe questions
- → Can I make this dish vegetarian?
Yes, substitute chicken with white beans or plant-based chicken strips to keep it high in protein and vegetarian-friendly.
- → What pasta works best for this dish?
Whole wheat penne or rotini are recommended for good texture and to hold the creamy sauce well.
- → How can I make this dairy-free?
Use plant-based milk and vegan cream cheese or parmesan alternatives to keep the creamy texture while avoiding dairy.
- → Can I add extra vegetables?
Definitely! Sun-dried tomatoes or roasted red peppers add extra flavor and complement the creamy sauce nicely.
- → What herbs enhance the flavor?
Dried Italian herbs and fresh parsley or basil garnish add aromatic notes that balance the richness of the sauce.
