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Chicken Pasta Recipe

This flavorful chicken pasta combines tender golden chicken, sun-dried tomatoes, artichokes, and spinach in a creamy Parmesan sauce. Quick and satisfying, it’s perfect for weeknight dinners or casual gatherings. Each bite is rich, savory, and beautifully balanced with fresh herbs and veggies.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Main Course
Cuisine Italian
Servings 5 people
Calories 518.9 kcal

Equipment

  • Large pot
  • Colander
  • Large skillet or pan
  • Sharp knife
  • Cutting board
  • Small mixing bowl
  • Whisk
  • Wooden spoon or spatula

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 8 oz penne pasta, or pasta of your choice
  • 1 cup grated Parmesan cheese
  • 2 tbsp all-purpose flour
  • Kosher salt
  • 2 cups packed baby spinach
  • ¼ cups fresh parsley, chopped, for garnish
  • Extra virgin olive oil
  • 1 tsp black pepper
  • 1 cup whole milk, or a creamy non-dairy alternative such as cashew cream, room temperature
  • 1 cup cherry or grape tomatoes
  • 2 tsp dried oregano
  • ¼ cup chopped sun-dried tomatoes
  • 3 large garlic cloves, minced
  • 1 can artichoke hearts, drained

Instructions
 

  • Start by bringing a large pot of salted water to a boil, then cook the pasta according to package directions until al dente, remembering to reserve about ½ cup of the pasta water before draining.
  • While the pasta cooks, pat the chicken dry and slice it into bite-size pieces or strips, seasoning them well with kosher salt, black pepper, and dried oregano.
  • In a large pan, heat the olive oil over medium-high until shimmering, then add the chicken and cook, stirring occasionally, for 7 to 8 minutes until golden and cooked through.
  • Stir in the garlic and sun-dried tomatoes for about 30 seconds, then add the grape tomatoes and artichoke hearts, tossing everything together as you lower the heat to medium-low.
  • In a small bowl, whisk together the milk, flour, and Parmesan cheese, then pour this mixture into the pan along with the baby spinach.
  • Add a splash of the reserved pasta water to help the sauce thicken, stirring everything gently.
  • Finally, toss the cooked pasta into the pan, mix to combine, sprinkle with parsley, and serve hot.

Notes

  • You can substitute whole wheat or gluten-free pasta for a healthier twist.
  • If you like heat, add a pinch of red pepper flakes when cooking the garlic.
  • Swap artichoke hearts with mushrooms or bell peppers for a different flavor profile.