Creamy Chicken and Spinach Pasta
This creamy chicken and spinach pasta is a delicious and nutritious dish perfect for a quick weeknight dinner. Packed with protein and fiber, it s a healthy choice for the whole family!
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yield
4 servings
Ingredients
- 8 ounces whole-wheat rotini pasta
- 4 boneless, skinless chicken breasts (4 ounces each)
- ¼ teaspoon kosher salt, divided
- ¼ teaspoon ground pepper, divided
- 1 tablespoon olive oil
- 1 (5-ounce) package baby spinach, roughly chopped
- 1 tablespoon water
- 4 ounces reduced-fat cream cheese, cut into chunks
- ¾ cup reduced-fat milk
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 teaspoons garlic powder
- 1 (14-ounce) can artichoke hearts, rinsed, squeezed dry, and chopped
Instructions
- Bring a large saucepan of water to a boil. Cook the pasta according to package directions. Drain and set aside.
- Sprinkle the chicken breasts with 1/8 teaspoon each of salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F (about 6-8 minutes). Transfer cooked chicken to a plate.
- In a large saucepan, combine spinach and water. Cook over medium heat, stirring occasionally, until just wilted, about 2 minutes.
- Add the cream cheese and milk to the pan with spinach; stir until the cream cheese is melted and well combined.
- Stir in the Parmesan cheese, garlic powder, and the remaining 1/8 teaspoon each of salt and pepper. Cook, whisking, until the mixture is thickened and bubbling.
- Add the artichokes and cooked pasta; toss to combine.
- Divide the pasta mixture among 4 bowls. Thinly slice each chicken breast and arrange on top of the pasta. Sprinkle with additional Parmesan cheese, if desired.
Nutrition Information
527 calories, 14g fat, 56g carbohydrates, 42g protein
