Creamy Spinach Artichoke Chicken Pasta One Pot Delight
Looking for a tasty one-pot recipe that’s easy and satisfying? You’re in the right place! My Creamy Spinach Artichoke Chicken Pasta is packed with flavor and takes just one pot to make. With tender chicken, creamy cheese, and vibrant veggies, this dish is sure to impress your family. Let’s dive into the fresh ingredients and simple steps to create a meal that will keep everyone coming back for more!
Ingredients
Main Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
Dairy Ingredients
- 1 cup cream cheese, softened at room temperature
- 1 cup freshly grated parmesan cheese
Seasonings and Oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning blend
- 2 tablespoons extra virgin olive oil
This creamy spinach artichoke chicken pasta dish is packed with flavor. The penne pasta serves as the perfect base, soaking up the rich sauce. I love using boneless, skinless chicken breasts for their tenderness. The fresh spinach adds a pop of color and nutrition. Artichoke hearts bring a tangy twist that pairs well with the other ingredients.
For the creamy texture, cream cheese is essential. It melts beautifully into the dish, creating a rich sauce. The freshly grated parmesan adds a savory touch that I can’t resist.
Seasonings like garlic powder, onion powder, and Italian blend transform this meal into something special. Olive oil gives a nice base to cook the chicken and adds depth to the flavors.
When making this dish, gather all your ingredients first. It makes the cooking process smoother and more enjoyable. Trust me, having everything ready will help you create a delightful meal every time!
Step-by-Step Instructions
Preparing the Chicken
First, heat two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add one pound of diced chicken. Season it well with salt, pepper, garlic powder, and onion powder. Cook the chicken for about 5-7 minutes. Stir it often. You want the chicken to be golden brown and cooked through. Use a meat thermometer to check the temperature. It should reach 165°F to be safe to eat.
Cooking the Pasta
Next, pour in one cup of low-sodium chicken broth. Use a wooden spoon to scrape any tasty bits from the pot’s bottom. Raise the heat slightly and bring the broth to a gentle simmer. Carefully add 12 ounces of penne pasta, making sure it is fully submerged. Cover the pot with a lid and cook for about 10 minutes. Stir every few minutes to prevent sticking.
Combining Ingredients
Once the pasta is tender, reduce the heat to low. Add one cup of softened cream cheese, one cup of freshly grated parmesan cheese, two cups of roughly chopped spinach, and one can of drained and quartered artichoke hearts. Gently stir all the ingredients together. Allow the cream cheese to melt and mix in well. This should take about 2-3 minutes. If the sauce is too thick, add a splash of chicken broth to reach your desired creaminess. Taste and adjust with more salt, pepper, or Italian seasoning if needed. Let the dish sit for a few minutes to let the flavors meld before serving.
Tips & Tricks
Cooking Tips
- To prevent pasta from sticking, stir it well during cooking. This helps keep it loose.
- If your sauce is too thick, add a bit more chicken broth. Mix well until smooth.
Flavor Enhancements
- You can add extra spices like red pepper flakes for heat. This gives a nice kick.
- For garnishing, freshly torn basil adds color and flavor. Grate more parmesan on top, too.
Equipment Recommendations
- An ideal pot is a large Dutch oven. It distributes heat well for even cooking.
- A wooden spoon is useful for mixing. It helps avoid scratching your pot.
Variations
Ingredient Substitutions
Alternative protein choices
If you want a change from chicken, try using shrimp or tofu. Both add great flavor. You can also use cooked sausage or turkey for a different taste.
Vegetable swaps
Feel free to get creative with veggies! Kale or arugula can replace spinach. You could also add mushrooms, bell peppers, or zucchini for more texture and color.
Dietary Adjustments
Gluten-free options
To make this dish gluten-free, swap the penne pasta for a gluten-free pasta. There are many good options available in stores. Just be sure to check the cooking time, as it may differ.
Vegan alternatives
For a vegan twist, use plant-based cream cheese and skip the chicken. You can add chickpeas or lentils for protein. Nutritional yeast can replace parmesan for a cheesy taste.
Different Cooking Methods
Instant pot version
If you are short on time, use an Instant Pot. Start by sautéing the chicken in the pot, then add the broth and pasta. Cook on high pressure for about 4 minutes. After that, stir in the cream cheese and veggies.
Oven-baked variations
For a baked version, cook as usual but transfer to a baking dish before adding cheese. Top with extra cheese and bake at 350°F until bubbly and golden, about 20 minutes. This gives a nice crispy top.
Storage Info
Refrigeration
To store leftovers, let the pasta cool down first. Then, place it in an airtight container. This helps keep the creamy texture and flavors intact. You can store it in the fridge for up to three days. Make sure to reheat it properly to enjoy the taste again.
Freezing Guidelines
If you want to freeze the dish, use a freezer-safe container. It should seal tightly. This pasta can last for about two months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. Reheat it gently on the stove, adding a splash of chicken broth to keep it creamy.
Shelf Life
The creamy spinach artichoke chicken pasta stays fresh for about three days in the fridge. When frozen, it can last for up to two months. Always check for any off smells or changes in texture before eating. Enjoy your delicious meal even after cooking day!
FAQs
What can I use instead of cream cheese?
You can use Greek yogurt for a tangy twist. Sour cream also works well for creaminess. If you prefer a dairy-free option, try cashew cream or coconut cream. These alternatives keep your dish rich and smooth. Always check the flavor to ensure it matches your taste.
Can I use frozen spinach?
Yes, you can use frozen spinach in this dish. Just thaw it first and drain any excess water. This helps keep the pasta from getting too watery. Frozen spinach is a great time-saver and still adds nice flavor and nutrition.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches 165°F. You can check this with a meat thermometer. Besides temperature, look for a golden color and firm texture. Cut a piece open; the meat should be white, not pink. This ensures your meal is safe and tasty.
This article covered a delicious recipe with penne pasta, chicken, and spinach. You learned about the key ingredients, easy steps, and how to enhance the flavors. The tips helped you avoid common cooking mistakes and offered ideas for ingredient swaps. Remember, feel free to adjust the recipe to meet your needs. With proper storage, you can enjoy leftovers later. Cooking can be fun and tasty! Trust these methods to create a meal you’ll love.
![To make stuffed bell peppers with quinoa, gather these tasty ingredients: - 4 large bell peppers (mixed colors) - 1 cup quinoa (rinsed) - 2 cups vegetable broth - 1 can black beans (drained and rinsed) - 1 cup corn kernels - 1 medium onion (finely chopped) - 2 cloves garlic (minced) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup diced tomatoes - 1 cup shredded cheese - Fresh cilantro (optional for garnish) These ingredients work together to create a colorful and healthy meal. Quinoa is the star here, adding protein and fiber. The bell peppers not only look great but also bring sweetness and crunch. If you want to learn how to combine them into a delicious dish, check out the Full Recipe. - To cook quinoa with vegetable broth, start by rinsing 1 cup of quinoa under cold water. This step removes bitterness. Pour the rinsed quinoa into a medium saucepan. Add 2 cups of vegetable broth for added flavor. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. You will know it's done when all the liquid is absorbed. - After cooking, fluff the quinoa with a fork. This makes it light and airy. Set the quinoa aside to cool while you prepare the other ingredients. - Heat a non-stick skillet over medium heat. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Cook these until the onion turns soft and translucent. This takes about 3 to 5 minutes. - Next, add 1 can of drained black beans and 1 cup of corn kernels to the skillet. Stir in 1 cup of diced tomatoes, along with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, and salt and pepper to taste. Mix well and let it cook for an additional 5 minutes until everything is warm. - To prepare the bell peppers, slice off the tops and remove the seeds and membranes. Choose 4 large bell peppers for a colorful dish. Place the hollowed peppers upright in a baking dish. Make sure they stand stable. - Now, fill each bell pepper with the quinoa and vegetable mix. Press it down gently to pack it in well. For a cheesy touch, top each pepper with 1 cup of shredded cheese. Let it cascade down the sides for a fun look. - Cover the baking dish with aluminum foil. This helps keep the moisture in. Place it in the preheated oven at 375°F (190°C). Bake for 25 minutes. - After 25 minutes, carefully remove the foil. Return the dish to the oven for another 10 to 15 minutes. You want the peppers to be tender, and the cheese to melt and bubble. It should have a lovely golden color when done. Now you have a delicious, colorful dish ready to serve! For full details, refer to the [Full Recipe]. How to choose the right bell peppers Pick large, firm bell peppers for stuffing. Look for vibrant colors like red, yellow, or green. The best peppers have smooth skin. Avoid any with soft spots or blemishes. This ensures a tasty bite every time. Ensuring even cooking Cut off the tops of the peppers evenly. This helps them stand upright. Remove seeds and membranes for better stuffing. Place them in a baking dish that fits snugly. This keeps them from tipping over during cooking. Adding herbs or spices for variety Fresh herbs like cilantro or parsley boost flavor. Try adding a pinch of oregano or thyme for depth. For a spicy touch, sprinkle in some red pepper flakes. These small tweaks make a big difference in taste. Recommended cheese types for best flavor Cheddar and mozzarella melt well and taste great. For a kick, use pepper jack cheese. If you like tang, feta cheese can add a nice twist. Experiment to find your favorite cheese blend. Essential kitchen tools and equipment You’ll need a sharp knife and a cutting board for prep. A medium saucepan is great for cooking quinoa. Use a non-stick skillet for sautéing vegetables. A sturdy spoon helps you mix everything well. Baking dish recommendations for even heat distribution Choose a glass or ceramic baking dish. These materials distribute heat evenly. Make sure it’s big enough to hold all your stuffed peppers. This way, they cook through without burning. For the full recipe, follow this link: [Full Recipe]. {{image_4}} You can change the protein in stuffed peppers easily. If you want a meat option, try ground turkey. It adds great flavor. For a plant-based choice, use tofu. You can mash it and mix it into the filling. Black beans are great, but these options offer variety. You can also make vegetarian or vegan options. Use black beans or lentils for protein. These keep it meat-free. Just ensure you skip the cheese for a vegan meal. There are many ways to customize the protein to fit your needs. Quinoa is a fantastic base for stuffed peppers, but you can switch grains. Rice is a classic choice that works well. Farro or couscous can also bring a different texture. They make the meal hearty and filling. If you need gluten-free options, use rice or quinoa. Both are naturally gluten-free. This way, everyone can enjoy your stuffed peppers without worry. Think about different flavors to spice things up. For a Mexican twist, add jalapeños or taco seasoning. This gives the dish a kick and adds excitement. You can also use salsa for added flavor. For a Mediterranean vibe, add olives or crumbled feta cheese. These ingredients enhance the taste and bring a fresh feel. Both options are simple yet effective ways to change your stuffed peppers. To keep your stuffed bell peppers fresh, store them in the fridge. Place them in an airtight container. They will stay good for up to 4 days. If you want to save them for later, freezing is a great option. Wrap each stuffed pepper in plastic wrap, then put them in a freezer-safe bag. This way, they can last for up to 3 months. For reheating in the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish with a little broth or water. Cover with foil to keep moisture in. Bake for about 20 minutes or until heated through. If you need a quick option, use the microwave. Place one stuffed pepper on a microwave-safe plate. Heat on high for about 2-3 minutes. If it's not hot enough, heat in 30-second bursts until warm. Stuffed peppers last in the fridge for about 4 days. After that, they may spoil. Look out for any signs of spoilage. If you see mold or a bad smell, it's time to toss them. Always trust your senses! You typically bake stuffed bell peppers for 35 to 40 minutes. Start by covering them with foil for the first 25 minutes. This keeps them moist. After that, remove the foil to let the cheese melt and brown for another 10 to 15 minutes. Check the peppers to ensure they are tender but not mushy. Yes, you can prepare stuffed peppers in advance. Stuff the peppers and place them in a baking dish. Cover with foil and store them in the fridge for up to 24 hours. When ready to bake, just pop them in the oven. You may need to extend the baking time by a few minutes. If you want to swap quinoa, try rice, farro, or couscous. These grains provide a nice texture. Rice cooks quickly and absorbs flavors well. Farro adds a chewy bite, while couscous is fluffy and light. You can also use lentils for a protein boost. Stuffed peppers are quite healthy! They are full of fiber from the quinoa, beans, and veggies. Bell peppers are rich in vitamins A and C. This dish tends to be low in calories and high in nutrients. It offers a balanced meal with protein, carbs, and healthy fats. Absolutely! You can use green, red, yellow, or orange bell peppers. Each type has a unique taste. Green peppers are more bitter, while red ones are sweet and fruity. Mixing colors not only looks pretty but also gives different flavors. Feel free to choose your favorite or what’s on hand! For the complete method to make flavorful stuffed bell peppers, check out the [Full Recipe]. Here, I’ll share key details about the dish that will help you create a yummy meal your family will love. Stuffed bell peppers are colorful and fun. They make a great meal for any day. You can use any bell pepper color. Red, yellow, and green peppers add a nice look to your plate. Each color has a different taste too. Quinoa is the star here. It’s a healthy grain packed with protein. Rinsing it before cooking helps remove any bitter taste. You cook quinoa in vegetable broth for extra flavor. This makes it soft and fluffy, perfect for mixing with veggies. The filling is made from black beans, corn, diced tomatoes, and spices. Black beans add protein and fiber. Corn brings sweetness and crunch. Diced tomatoes add moisture and flavor, making the filling juicy. The spices—cumin, chili powder, and smoked paprika—give your dish a tasty kick. They create layers of flavor that make each bite exciting. Don’t forget to add salt and pepper to taste! When you stuff the peppers, pack the filling well. This keeps everything together during cooking. Topping with shredded cheese adds a melty touch. As the peppers bake, the cheese melts and gets golden. Baking them with foil keeps the peppers moist. Then, removing the foil lets the cheese get bubbly and brown. The result is a beautiful dish that is sure to impress! Stuffed peppers combine colorful ingredients into a tasty meal. We discussed how to prepare quinoa, sauté vegetables, and stuff the peppers. I shared tips for choosing the right peppers and flavoring your dish. Variations allow you to substitute proteins and grains based on your taste. Storing leftovers properly extends the life of your meal. Making stuffed peppers can be fun and creative. Enjoy trying new flavors and share this recipe with others!](https://dishtreats.com/wp-content/uploads/2025/06/552026c8-f020-4e58-b656-10611c333f52-768x768.webp)
![- 2 grilled chicken breasts, shredded - 1 cup BBQ sauce (choice of homemade or your favorite store-bought) - 4 cups mixed greens (combination of spinach, arugula, and romaine) - 1 cup cherry tomatoes, halved - 1 cup corn (freshly cooked, canned, or frozen) - 1 ripe avocado, diced - ½ cup red onion, finely sliced - ½ cup shredded cheddar cheese - ¼ cup fresh cilantro, chopped (optional for garnish) - Salt and freshly ground black pepper, to taste - Tortilla chips, for serving on the side Gather these ingredients before you start cooking. Grilled chicken gives a great flavor. You can use any BBQ sauce you like. If you want homemade sauce, that works too! The salad greens add crunch and freshness. Cherry tomatoes and corn give sweetness. Avocado adds creaminess. Red onion gives a nice bite. Shredded cheese makes everything richer. The cilantro is optional, but it adds a nice touch. Finally, don’t forget the tortilla chips for a fun crunch on the side. This combination makes for a bright, colorful, and tasty BBQ chicken salad bowl. For the complete recipe, follow the steps provided in the article. First, shred your grilled chicken breasts. Place the chicken in a medium bowl. Next, pour in your BBQ sauce. You can use homemade sauce or your favorite store-bought kind. Mix it well. Make sure every piece of chicken gets coated with the sauce. This step is key to getting great flavor. After mixing, set the chicken aside. Let it sit for a few minutes. This allows the flavors to meld together. Grab a large salad bowl for this part. Start by adding your mixed greens, which can include spinach, arugula, and romaine. Next, toss in the halved cherry tomatoes, corn, and sliced red onion. Use salad tongs or your hands to mix the greens and veggies. You want everything to be evenly distributed. Now, gently add the diced avocado. Take care to fold it in without mashing it. This keeps the avocado pieces intact and adds a creamy texture. Now it’s time for the fun part! Divide your colorful salad mixture into individual serving bowls. This makes for a beautiful display. On top of each bowl, add a generous scoop of the BBQ chicken. Finish each bowl with a sprinkle of shredded cheddar cheese. This adds richness and flavor. If you like, you can also garnish with fresh cilantro. This step gives a nice touch. Serve your bowls with tortilla chips on the side. They add a satisfying crunch to the meal. For the full recipe, check out the earlier section. Grilling chicken gives it a smoky flavor. This method adds a nice char. Baking chicken is easier and keeps it juicy. Choose what fits your time and setup. For great BBQ flavor, marinate the chicken overnight. This helps the sauce soak in well. Boost your BBQ sauce with spices. Try adding garlic powder, onion powder, or smoked paprika. Fresh herbs like oregano or thyme can also work wonders. If you want cheese alternatives, try feta or goat cheese. Both add a tangy kick to your salad. Layer your salad ingredients for a beautiful look. Start with greens, then add the chicken. Place colorful toppings like tomatoes and corn on top. Use bright bowls to make the meal pop. Vibrant tortilla chips add a fun touch and great crunch. For the full recipe, check back to the beginning! {{image_4}} You can make BBQ chicken salad bowls even more fun by swapping ingredients. Instead of grilled chicken, try using pulled pork or even tofu for a vegetarian option. These proteins still soak up that yummy BBQ flavor. For salad greens, don't feel stuck with just one type. You can mix in kale, romaine, or even baby spinach. Each green adds a new taste and texture. You might also consider adding different vegetables like bell peppers or cucumbers. They can add a nice crunch and freshness to your bowls. While BBQ sauce is a star, you can explore other dressings too. Ranch dressing gives a creamy twist. A tangy vinaigrette can make the salad lighter. Try mixing BBQ sauce with ranch for a unique blend. Don't hesitate to play with BBQ sauce flavors. You could use a spicy version for a kick or a honey BBQ for sweetness. Each type creates a new experience every time you make this dish. When serving your BBQ chicken salad bowls, think about sides that go well. Cornbread or sweet potato fries are great options. They can balance the salad's freshness with some warmth. Get creative with your bowls. Use large lettuce leaves as edible bowls or even hollowed-out bell peppers. This makes your meal fun and different. Plus, it adds color and excitement to your table. For more ideas, check out the Full Recipe to get inspired on how to mix things up! To keep your BBQ chicken salad fresh, store it in the fridge. Use airtight containers. This helps keep the flavors and textures intact. You can also separate the chicken from the salad if you prefer. For reheating BBQ chicken, place it in a microwave-safe dish. Heat it for short intervals, about 30 seconds at a time. Stir it in between to ensure even heating. You want it warm, not hot, to keep the chicken juicy. You can safely eat your prepared salad for up to three days. After that, the greens may wilt and lose their crunch. If you want to keep it longer, consider freezing some components. You can freeze the BBQ chicken for up to three months. Just make sure to package it well in freezer bags. The salad greens and toppings should stay in the fridge, as freezing changes their texture. For a full recipe on how to make this delicious dish, check the [Full Recipe]. It takes about 15 minutes to prep and 15 minutes to cook. So, in total, you’ll need around 30 minutes. This quick time makes it perfect for busy days. Yes, you can prepare this salad ahead of time! Just keep the salad and chicken separate until you’re ready to eat. This way, the greens stay fresh and crisp. You can store the chicken in the fridge for up to three days. When you are ready, mix them together for a tasty meal. If you want to swap out BBQ sauce, you can try teriyaki sauce for a sweet twist. Ranch dressing also works well if you prefer something creamy. Each option gives a different flavor, making your salad fun and unique. To make this recipe gluten-free, choose a gluten-free BBQ sauce. Many brands offer tasty options. Also, ensure your tortilla chips are gluten-free. This way, you can enjoy this dish without worry! This blog post detailed how to create tasty BBQ chicken salad bowls. You learned about key ingredients, from grilled chicken to colorful salad greens. We discussed step-by-step instructions for preparing and assembling the salad, along with cool tips for flavor and presentation. You also discovered variations for ingredients, sauces, and serving suggestions. Now, you can enjoy these bowls at home. Try new flavors and enjoy your meals. With simple swaps, your salad will always be fresh and fun.](https://dishtreats.com/wp-content/uploads/2025/06/ab007e5c-1328-4456-8678-35604ca2185e-768x768.webp)