One Pot Creamy Spinach Mushroom Artichoke Chicken
A comforting dish combining tender chicken, earthy mushrooms, and vibrant spinach in a rich, creamy sauce, all made in one pot for easy cleanup.
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.
Notes
Serve hot, great on its own or with garlic bread. Add extra parmesan on top for enhanced flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.