One Pot Creamy Spinach Mushroom Artichoke Chicken is a comforting dish that combines tender chicken, earthy mushrooms, and vibrant spinach into a rich, creamy sauce. The best part? You prepare everything in just one pot, making cleanup a breeze!
Why Make This Recipe
This recipe is perfect for a busy weeknight dinner. It’s quick to prepare and doesn’t require a lot of pots and pans, saving you time on cleanup. Plus, it offers a delicious mix of flavors and textures, with creamy sauce coating the chicken, pasta, and vegetables. It’s also packed with nutrients from the spinach and artichokes, making it not only tasty but healthy too!
How to Make One Pot Creamy Spinach Mushroom Artichoke Chicken
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
Directions
- In a large skillet over medium-high heat, add 1 tablespoon of unsalted butter. Cook 1 pound of cubed chicken breasts until they are golden brown and no longer pink.
- Add 1 teaspoon of olive oil, along with 2 minced garlic cloves and 4 ounces of sliced mushrooms. Cook until the mushrooms are tender.
- Add 1 (14-ounce) drained can of quartered artichoke hearts and 1 tablespoon of all-purpose flour. Stir and cook for another minute.
- Slowly pour in 2 cups of chicken broth and 2 cups of half-and-half. Add 1 teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of garlic powder. Whisk until everything is well combined.
- Stir in 8 ounces of uncooked penne pasta. Bring the mixture to a boil, then reduce the heat to medium and cover with a lid. Cook for 10-15 minutes or until the pasta is tender.
- Remove the skillet from the heat. Stir in ½ cup of freshly grated parmesan cheese and 2 cups of fresh baby spinach. Heat until the spinach wilts and the cheese melts. Serve immediately.
How to Serve One Pot Creamy Spinach Mushroom Artichoke Chicken
Serve this dish hot. It’s great on its own or with a side of garlic bread. A sprinkle of extra parmesan on top can elevate the flavors even more!
How to Store One Pot Creamy Spinach Mushroom Artichoke Chicken
If you have leftovers, let the dish cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. When ready to eat, reheat it gently on the stove or in the microwave, adding a little water or broth if necessary to maintain the creamy texture.
Tips to Make One Pot Creamy Spinach Mushroom Artichoke Chicken
- Make sure to cut the chicken into even, bite-sized pieces so that it cooks uniformly.
- Feel free to adjust the seasonings to suit your taste. You can add more garlic or other herbs like thyme and basil for extra flavor.
- For a gluten-free version, swap the penne pasta with gluten-free pasta.
Variations
You can customize this recipe by adding other vegetables such as bell peppers, zucchini, or even frozen peas. You could also switch out the chicken for shrimp or tofu if you prefer a different protein.
FAQs
Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach! Just make sure to thaw and drain it before adding it to the dish.
Q: Can I prepare this dish ahead of time?
A: For the best flavor and texture, it’s recommended to prepare it fresh. However, you can prep your ingredients in advance to save time on the day of cooking.
Q: Is this dish suitable for meal prep?
A: Yes, this recipe keeps well in the fridge, making it great for meal prep. Just divide it into single portions and store in airtight containers.
One Pot Creamy Spinach Mushroom Artichoke Chicken
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 pound cubed boneless skinless chicken breasts Cut into one-inch pieces
- 1 teaspoon olive oil
- 2 cloves minced garlic
- 4 ounces sliced small mushrooms
- 1 14-ounce can quartered artichoke hearts Drained
- 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
Preparation
- In a large skillet over medium-high heat, add the unsalted butter.
- Cook the cubed chicken breasts until golden brown and no longer pink.
- Add olive oil, minced garlic, and sliced mushrooms. Cook until the mushrooms are tender.
- Add quartered artichoke hearts and all-purpose flour. Stir and cook for another minute.
- Slowly pour in chicken broth and half-and-half. Add salt, pepper, and garlic powder. Whisk until well combined.
- Stir in uncooked penne pasta. Bring to a boil, then reduce heat to medium and cover the skillet.
- Cook for 10-15 minutes or until the pasta is tender.
- Remove from heat. Stir in parmesan cheese and fresh spinach until the spinach wilts and cheese melts.
- Serve immediately.
