Description
This creamy spinach artichoke pasta is a delicious and comforting dish that combines tender whole wheat pasta with sautéed spinach, artichoke hearts, and diced chicken or white beans for a vegetarian option. Cooked in a rich, creamy sauce made from low-fat cream cheese, Parmesan, and Italian herbs, this recipe delivers a flavorful and satisfying meal that comes together quickly in about 35 minutes, perfect for a weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz whole wheat or protein-enriched penne or rotini pasta
Protein & Vegetables
- 2 cups cooked chicken breast, diced (or drained canned white beans for vegetarian)
- 2 cups fresh baby spinach, roughly chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
Liquids & Dairy
- 1 cup low-sodium chicken or vegetable broth
- 1 cup milk or unsweetened plant-based milk
- 4 oz low-fat cream cheese, cubed
- 1/2 cup grated Parmesan cheese
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Cook Pasta: Prepare the pasta according to package directions until al dente. Drain and set aside to prevent overcooking while you prepare the sauce.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until it becomes translucent and fragrant, forming the flavor base for the sauce.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute. Be careful not to burn the garlic to maintain its fresh aroma.
- Combine Protein and Vegetables: Add the diced cooked chicken or drained white beans, artichoke hearts, and chopped spinach to the skillet. Sauté them together for 2 to 3 minutes until the spinach wilts and the ingredients are heated through.
- Create Sauce: Pour in the low-sodium chicken or vegetable broth and the milk (dairy or plant-based). Add the cubed low-fat cream cheese and stir continuously until the cream cheese melts completely and the sauce thickens, about 3 to 4 minutes.
- Incorporate Pasta and Seasonings: Add the cooked pasta to the skillet along with grated Parmesan cheese, dried Italian herbs, salt, black pepper, and red pepper flakes if using. Toss everything together to coat the pasta evenly in the creamy sauce and heat through.
- Adjust and Serve: Taste the pasta and adjust the seasoning if needed by adding more salt or pepper. Serve the dish warm, garnished with extra Parmesan cheese or fresh herbs like parsley or basil if desired.
Notes
- For a vegetarian version, substitute the chicken with drained canned white beans to maintain protein content.
- Use whole wheat or protein-enriched pasta for added fiber and nutrients.
- Opt for low-fat cream cheese and low-sodium broth to keep the dish lighter and healthier.
- Feel free to add a pinch of red pepper flakes for a subtle kick of heat.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, use plant-based cream cheese, Parmesan alternatives, and plant-based milk.
