Save 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.
This recipe became a favorite because it combines easy preparation with flavors my whole family enjoys, making weeknight dinners stress free and delicious.
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 Sharing this skillet meal always brings smiles at our family table, reminding us how simple ingredients make great memories.
Required Tools
Large skillet, pasta pot, wooden spoon or spatula, chef knife, cutting board
Allergen Information
Contains wheat/gluten (unless gluten-free pasta is used), milk, cheese (dairy). For dairy-free options substitute plant-based milk and vegan cream cheese or parmesan. Always check product labels for allergens.
Nutritional Information
Per serving: Calories 430, Total Fat 13 g, Carbohydrates 46 g, Protein 34 g
Save This skillet combines wholesome ingredients and ease of preparation to deliver a nutritious meal ready in under 40 minutes.
Recipe Help & Answers
- → Can I use a vegetarian protein alternative?
Yes, white beans or plant-based protein strips work well to keep the dish hearty and satisfying.
- → What type of pasta is best for this skillet?
Whole wheat penne or rotini hold the sauce nicely and provide added fiber and nutrients.
- → How do I make the sauce creamy without heavy cream?
Using low-fat cream cheese combined with broth and milk creates a rich, velvety sauce without heavy cream.
- → Can this dish be made gluten-free?
Substitute the regular pasta with gluten-free varieties to accommodate dietary needs without compromising flavor.
- → What herbs enhance the flavor of this pasta skillet?
Dried Italian herbs and a pinch of red pepper flakes add a balanced, aromatic touch to complement the vegetables and cheese.