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.
This recipe became my go-to for busy weeknights because it's quick, nutritious, and delicious every time.
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)
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 34 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 23 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 34 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 skillet recipe always brings my family together for a comforting dinner.
Notes
For a vegetarian version substitute chicken with white beans or plant-based chicken strips. Use gluten-free pasta if needed. Add sun-dried tomatoes or roasted red peppers for extra flavor. Pair with a crisp Sauvignon Blanc or sparkling water with lemon.
Required Tools
Large skillet Pasta pot Wooden spoon or spatula Chefs knife Cutting board
Allergen Information
Contains Wheat/gluten (unless gluten-free pasta is used) milk cheese (dairy) For dairy-free Use plant-based milk and vegan cream cheeseparmesan Always check product labels for allergens if unsure.
Save 
This creamy skillet pasta is sure to become a favorite forever.
Kitchen Guide
- → Can I use a vegetarian protein in this dish?
Yes, you can substitute cooked chicken with drained canned white beans or plant-based chicken options for a vegetarian-friendly version.
- → What type of pasta works best?
Whole wheat or protein-enriched pasta such as penne or rotini are recommended for their texture and ability to hold the creamy sauce well.
- → How do I achieve the creamy sauce consistency?
Stirring the cream cheese into warm broth and milk until melted ensures a smooth, rich sauce that coats the pasta thoroughly.
- → Can I make this dish gluten-free?
Absolutely, simply use gluten-free pasta varieties to accommodate gluten sensitivities or dietary needs.
- → Are there suggested flavor variations?
Adding sun-dried tomatoes or roasted red peppers can elevate the dish with additional depth and color.