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Chicken and Asparagus Spinach and Artichoke Pasta

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This creamy, flavorful pasta combines juicy chicken, tender asparagus, artichoke hearts, and fresh spinach in a lemony Parmesan cream sauce. It’s a comforting and veggie-loaded meal perfect for any night of the week!

Ingredients

Scale

For the Pasta:

  • 12 oz penne, fettuccine, or pasta of choice

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces

  • 1 (14 oz) can artichoke hearts, drained and quartered

  • 2 cups baby spinach

  • 1 cup heavy cream

  • ½ cup grated Parmesan cheese

  • Zest and juice of 1 lemon

  • Salt and pepper, to taste

  • Red pepper flakes (optional, for heat)

  • Fresh parsley (optional, for garnish)

Instructions

  1. Cook Pasta:
    Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.

  2. Cook Chicken:
    In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
    Season chicken with salt and pepper and sauté until golden and cooked through, 5–7 minutes. Remove and set aside.

  3. Sauté Vegetables:
    In the same skillet, add another tablespoon of olive oil and garlic. Sauté for 30 seconds.
    Add asparagus and cook until just tender, about 3–4 minutes.
    Stir in artichoke hearts and cook for 2 minutes more.

  4. Make the Sauce:
    Reduce heat to medium. Add cream, lemon juice, and zest to the skillet.
    Stir in Parmesan and a pinch of red pepper flakes if using. Let it simmer gently until slightly thickened, 3–5 minutes.

  5. Combine:
    Return cooked chicken to the skillet along with spinach. Stir until spinach wilts.
    Add cooked pasta and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

  6. Serve:
    Divide among plates and garnish with chopped parsley and extra Parmesan if desired. Serve warm.

Notes

  • Want to make it lighter? Use half-and-half or a mix of milk and broth instead of cream.

  • Add sun-dried tomatoes or mushrooms for extra flavor.

  • This dish also works well with leftover or rotisserie chicken.

Find it online: https://ukfinda.com/chicken-and-asparagus-spinach-and-artichoke-pasta/