Save to Pinterest 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 skillet because it combines creamy textures with fresh veggies and protein, perfect for a quick weeknight dinner.
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 dente. Drain and set aside.
- Step 2:
- In a large skillet over medium heat, heat the olive oil. Add the onion and cook for 3 4 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 2 3 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 3 4 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 Pinterest This recipe often brings my family together around the dinner table after busy days, making mealtime both nourishing and cozy.
Notes
For a vegetarian version substitute chicken with white beans or plant-based chicken strips. Use gluten-free pasta if needed. Add sun-dried tomatoes or roasted red peppers for extra flavor. Pair with a crisp Sauvignon Blanc or sparkling water with lemon.
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 Pinterest This creamy skillet pasta is the perfect balance of comfort and nutrition for busy weeknights.
Answers to Recipe Questions
- → Can I substitute chicken with a vegetarian protein?
Yes, white beans offer a great vegetarian alternative while maintaining protein content and texture.
- → What pasta types work best for this dish?
Penne or rotini hold the creamy sauce well, but whole wheat or protein-enriched varieties are recommended for added nutrition.
- → How do I make the sauce creamy without heavy cream?
Low-fat cream cheese combined with broth and milk creates a luscious, creamy sauce without heaviness.
- → Can I prepare this dish gluten-free?
Absolutely, using gluten-free pasta ensures suitability for gluten-sensitive diets without compromising flavor.
- → How can I add extra flavor variations?
Incorporate sun-dried tomatoes or roasted red peppers for a richer taste and vibrant color.