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One Pan Creamy Spinach Mushroom Artichoke Chicken requires only one pot and 30 minutes to bring you an incredible creamy and delicious meal!

One Pot Creamy Spinach Mushroom Artichoke Chicken in a skillet.

You guys. Once I made this one pot creamy chicken mushroom florentine I was hooked. Ain’t nobody got time for dishes… am I right?? Especially lately for us. I am just doing what I can to survive the end of this pregnancy trying to keep it all together and make sure that my kiddos get fed. We did have our last Lacrosse Games of the season yesterday. Hallelujah! So that should free up some of my time to keep the delicious one pot meals coming.

If you have not made a one pot meal right now, drop everything you are doing and go to the store and make this tonight! This meal was absolutely fantastic and I was reminded how much I love a one pot meal. Not only does it free up some time from doing a ton of dishes, but everything is cooked in the same pot.

One Pot Creamy Spinach Mushroom Artichoke Chicken up close

I used penne for this dish because for some reason my little two year old is obsessed with penne pasta. She couldn’t eat this meal fast enough! She kept asking for more. So if a two year old approves of this recipe…. just sayin’.

The creaminess + the spinach + artichokes + mushrooms + freshly grated parmesan is a recipe for success. We all loved it so much that I know you are going to love this one too! It is sure to become a favorite in your family.

And if you haven’t made a one pot meal yet… run, don’t walk to the store! 😉

One Pot Creamy Spinach Mushroom Artichoke Chicken in bowl

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One Pot Creamy Spinach Mushroom Artichoke Chicken

4.20 from 10 votes
One Pan Creamy Spinach Mushroom Artichoke Chicken requires only one pot and 30 minutes to bring you an incredible creamy and delicious meal!
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6



  • In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, and mushrooms until tender. Add in the artichokes and flour and cook for another minute.
  • Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the penne and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
  • Remove from the heat and parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.


Calories: 339kcalCarbohydrates: 33gProtein: 23gFat: 12gSaturated Fat: 6gCholesterol: 76mgSodium: 806mgPotassium: 505mgFiber: 1gSugar: 1gVitamin A: 295IUVitamin C: 7.3mgCalcium: 82mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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  1. 5 stars
    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.