Description
Spinach & Artichoke Dip Pasta with Chicken is a creamy and indulgent dish that brings the flavors of spinach and artichoke dip to your pasta bowl. With tender chicken, whole-wheat rotini pasta, and a rich, cheesy sauce, it’s a satisfying meal that’s both comfort food and a healthy twist on a classic dip.
Ingredients
Units
Scale
- 8 ounces whole-wheat rotini pasta
- 4 (4-ounce) boneless, skinless chicken breasts
- 1/4 teaspoon kosher salt, divided
- 1/4 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
- 3/4 cup reduced-fat milk
- 1/2 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 pot of salted water to a boil and cook the whole-wheat rotini pasta according to package instructions. Drain and set aside.
- Season the chicken breasts with ⅛ teaspoon kosher salt and ⅛ teaspoon ground pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the chopped spinach and 1 tablespoon of water. Cook, stirring occasionally, for about 2 minutes, or until wilted. Remove the spinach from the skillet and set aside.
- In the same skillet, add the reduced-fat cream cheese and milk. Stir over medium heat until the cream cheese melts and the mixture becomes smooth and creamy.
- Stir in the grated Parmesan cheese, garlic powder, and the remaining ⅛ teaspoon of salt and pepper. Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the chopped artichoke hearts and cooked spinach to the skillet. Stir to combine.
- Slice the cooked chicken breasts and add them to the skillet along with the cooked pasta. Toss everything together until well coated with the creamy spinach and artichoke sauce.
- Serve the pasta with a sprinkle of additional grated Parmesan cheese. Enjoy!
Notes
- For extra flavor, you can add red pepper flakes to the sauce for a spicy kick.
- Substitute regular pasta if you prefer a different type or don’t have whole-wheat rotini.
- If you don’t have fresh spinach, frozen spinach can be used—just make sure to thaw and drain it thoroughly before using.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg