One Pot Creamy Spinach Mushroom Artichoke Chicken

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

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

4.2 from 5 reviews
One Pot Creamy Spinach Mushroom Artichoke Chicken
 
Prep time
Cook time
Total time
 
One Pan Creamy Spinach Mushroom Artichoke Chicken requires only one pot and 30 minutes to bring you an incredible creamy and delicious meal!
Author:
Serves: 4-6
Ingredients
  • 1 pound boneless skinless chicken breasts, cut into one inch pieces
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 4 ounce small mushrooms, sliced
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 tablespoon flour
  • 2 cups chicken broth
  • 1½ cup half and half
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 8 ounces penne pasta
  • ½ cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach
Instructions
  1. 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.
  2. 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.
  3. Remove from the heat and parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories
ChickenPasta Dishes

Comments

Leave a reply
      1. Yes! I love seafood too!! I am not sure how it would taste but it sounds delicious! Let me know how it turns out!!

        1. 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

          1. 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

  1. 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

  2. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: