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My Creamy Spinach Mushroom Artichoke Chicken is a total lifesaver meal. It’s ready in 30 minutes all in one pot! It’s so delish, and I know you’re gonna love it!
A Reader’s Review
Exceptional recipe! We made this last night and everyone loved it – ages 11 through 67. This dish has a delicious, light creamy and comes together quickly. Very delicious!
– Susuan
Why This Dinner is on Repeat!
- Unique Flavor Combo: Fresh spinach, artichokes, and mushrooms add a twist that most creamy chicken pasta dishes don’t have.
- Easy Clean-Up: With everything cooked in one skillet, you won’t have a million dishes to worry about!
- Rich, Yet Light: My creamy Parmesan sauce is full of flavor without feeling too heavy.
Creamy Spinach Mushroom Artichoke Chicken Ingredients
- Use Fresh Spinach: Fresh spinach will have the best texture and flavor, but frozen spinach works in a pinch. Just be sure to drain it well.
- Artichoke Hearts: Drain well! Also if you can’t find quartered hearts, you can just cut whole ones.
- Pasta: Penne works great, but you can use rotini, shells, spaghetti, or whatever you have on hand. Just stick to 8 ounces.
- Make it Spicy: Add red pepper flakes or a dash of hot sauce for a little heat.
How to Make Creamy Spinach Mushroom Artichoke Chicken
This one-pan wonder saves you time and effort, coming together in a snap. The creamy sauce works its magic on the chicken and veggies, making it a meal you’ll be obsessed with!
- Brown Chicken: In a large skillet over medium-high heat, add butter and cook chicken until golden brown and no longer pink.
- Sauté the Garlic and Mushrooms: In the same pan, add olive oil and cook the minced garlic cloves and mushrooms until tender.
- Cook the Artichokes with Flour: Add in the drained can of artichoke hearts and flour and cook for another minute.
- Add the Sauce Ingredients: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.
- Add the Pasta: Add the uncooked noodles and cook over medium-high heat until it starts to boil. Reduce the heat to medium and cover it with a lid. Cook for 10-15 minutes or until the pasta is tender.
- Finish with Cheese and Spinach: Remove the skillet from the heat and stir in freshly grated parmesan cheese and fresh baby spinach. Heat until the spinach starts to wilt and the cheese melts. Serve creamy spinach mushroom artichoke chicken immediately.
How to Store Leftovers
This creamy spinach mushroom artichoke chicken makes great leftovers, especially for lunch the next day. Here is how to store it:
- Fridge: Cool any leftovers and transfer them to an airtight container. Store in the fridge for up to 3 days.
- Freezer: You can freeze this for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat: Reheat individual portions in the microwave. Add a splash of milk or cream if the pasta has absorbed too much sauce in the fridge.
More Easy One-Pan Dinners to Try
Looking for more easy one-pan chicken dinners? These quick favorites are simple and packed with flavor!
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One Pot Creamy Spinach Mushroom Artichoke Chicken
One Pot Creamy Spinach Mushroom Artichoke Chicken requires only one pot and 30 minutes to bring you an incredible creamy and delicious meal!
Ingredients
- 1 tablespoon unsalted butter
- 1 pound cubed boneless skinless chicken breasts cut into one inch pieces
- 1 teaspoon olive oil
- 2 minced garlic cloves
- 4 ounces sliced small mushrooms
- 1 (14- ounce) drained can quartered artichoke hearts
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 8 ounces uncooked penne pasta
- ½ cup freshly grated parmesan cheese
- 2 cups fresh baby spinach
Instructions
- In a large skillet over medium high heat add 1 tablespoon unsalted butter and cook 1 pound cubed boneless skinless chicken breasts until golden brown and no longer pink.
- Add 1 teaspoon olive oil and cook 2 minced garlic cloves, and 4 ounces sliced small mushrooms until tender.
- Add in 1 (14- ounce) drained can quartered artichoke hearts and 1 tablespoon all-purpose flour and cook for another minute.
- Slowly add 2 cups chicken broth, 2 cups half and half, 1 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder and whisk until incorporated.
- Add 8 ounces uncooked penne pasta and cook over medium high heat until it starts to boil. Reduce the heat to medium and cover it with a lid. Cook for 10-15 minutes or until the pasta is tender.
- Remove the skillet from the heat and stir in ½ cup freshly grated parmesan cheese and 2 cups fresh baby spinach. Heat until the spinach starts to wilt and the cheese melts. Serve immediately.
Notes
Originally Posted April 30, 2023
Updated April 4, 2025
Nutrition
Calories: 406kcalCarbohydrates: 35gProtein: 28gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 89mgSodium: 961mgPotassium: 618mgFiber: 2gSugar: 5gVitamin A: 1371IUVitamin C: 5mgCalcium: 214mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Thanks for another great meal, and so easy in one pan. I didn’t have half and half, so I used condensed milk (lame, I know), and even then everyone liked it, so it would be totally amazing to make it with half and half. I did cook the chicken then take it out/add back after the pasta was cooked, but other than that, I made it the way it is listed. It was very tasty and easy to put together quickly when I had an unexpected extra dinner guest and original meal plan would not have been enough food.
This is amazing! I doubled the recipe to have leftovers and feed a family of five. Swapped out shrimp for the chicken, and used a jar of grilled artichoke hearts. The only thing I added was Trader Joe’s Mushroom Umami seasoning. It would be excellent without it too. I boiled the pasta separately since I was making more. I’m keeping this recipe for future dinners too!
I forget to mention that we made this gluten-free by using brown rice pasta and omitted the flour. Absolutely delicious.
Exceptional recipe! We made this last night and everyone loved it – ages 11 through 67. This dish has a delicious, light creamy and comes together quickly. Very delicious!
Can I make this and freeze it? I’ve read that frozen pasta usually ends up being mushy.
Yes, you are right. Frozen pasta can turn out to be mushy and not the greatest warmed up. I like to leave out the pasta if I am going to freeze it. Hope that helps. Enjoy!
This was incredible! My family loved it!
That is SO great to hear!! I am glad they loved it! Thanks for sharing!
Really good recipe, thanks for the helpful write-up! Just made this with a few tweaks (used chicken tenders, ricotta instead of half and half, and broccoli instead of artichokes), but it came out great. I was nervous the liquid wouldn’t cook off, but it came out perfectly. My wife and I are fans!
I love your tweaks and how you made it your own!! Thanks for sharing!! Xo
From the looks of the recipe, all the ingredients look fine, However, I strongly recommend
that you review the directions, as I have made similar recipes wherein you dice the chicken into small cubes, but to cook it over high heat until golden brown, and then further cook it an additional 10-15 minutes with raw pasta covered until the pasta is tender, I would believe at that point, the chicken will be way overcooked and taste like small bricks, even though all the ingredients would make it taste great. I will attempt this recipe, but cook the pasta separately and then add it back to the pan that has the chicken incorporated already with the baby spinach. I strongly believe that this recipe may have been typed in error. Please recheck it, as I personally do no like chicken overcooked in any recipe whatsoever. Thank you
It’s very true as a chef with over 22 years in the business. You cook the chicken (thighs are better more flavor ) Chicken breast I make it for my dogs. Then remove the chicken & only after all ingredients cook you add the chicken. It’s like red sauce you eat at a pasta restaurant people put up recipes & have no clue being sicilian i will give you the secret. Beef bones & country pork ribs and creek olives include the oil & other food then they remove before serving.
Why rate something one star if you haven’t even made it yet? That’s wrong. Make it your way and then include your comments before rating someone else’s dish.
Made it up tonight. I was not disappointed. It is delish.
That is so great to hear!! I am glad you liked it! Thanks for sharing!!
So yum!!! Thanks for all your good goodies!!
Can I use seafood instead of chicken
Yes! I love seafood too!! I am not sure how it would taste but it sounds delicious! Let me know how it turns out!!
i just made this one tonight and I used chicken and shrimp. just added about 1lb of shrimp after adding the half & half and chicken broth after it was simmering for about 5b minutes. So 10 minutes at the end for the shrimp to cook but not overcook. super yummy
I LOVE how you made it your own!! I am a big seafood fan! Love the shrimp addition! Sounds like a great meal tonight!! Xo
Holy yum, this is pretty much what I’ve been craving all day! I guess great foodie minds think alike ?. Can’t wait to try out this version!
-MAK