Save to Pins 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 enjoy making this creamy skillet for a quick family dinner that feels both comforting and healthy.
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 denté. 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 to Pins My family loves gathering around this skillet for a wholesome meal that comes together quickly.
Notes
For a vegetarian version substitute chicken with white beans or plant-based chicken strips. Add sun-dried tomatoes or roasted red peppers for extra flavor.
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 cheese/parmesan. Always check product labels for allergens if unsure.
Save to Pins This creamy spinach artichoke protein pasta skillet is perfect for a nutritious and tasty meal any night of the week.
Frequently Asked Questions
- → What protein options work well with this dish?
Chicken breast is ideal, but white beans make a flavorful vegetarian alternative.
- → Can I use gluten-free pasta here?
Yes, gluten-free pasta can be substituted without affecting the creamy texture.
- → How is the creamy sauce made?
The sauce combines cream cheese, milk or plant-based milk, broth, and Parmesan, melted together for richness.
- → What vegetables are included besides spinach and artichokes?
Finely chopped onion and minced garlic add aromatic layers to the dish.
- → Can this dish be prepared vegan?
Using plant-based milk and vegan cream cheese and Parmesan substitutes allows a dairy-free version.
- → How long does it take to cook?
Preparation plus cooking time totals about 35 minutes, making it suitable for quick meals.