Spinach and Artichoke Chicken Alfredo Pasta – it’s just like spinach and artichoke dip but in a dinner form!
Boneless, skinless, lean chicken breast works great in a creamy pasta recipe – the homemade alfredo sauce ensures that chicken breast is juicy, and not dry.
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Use 2 average size chicken breast or 1 large (it should be a total of 1.5 pounds of chicken breast). Slice each chicken breast horizontally to make it thinner. I used the 10 oz package of frozen spinach, which I thawed completely and drained. I used only about 8 oz of that spinach (which was enough for 8 oz of pasta in my recipe).
2 average chicken breasts or 1 large chicken breast (1.5 pounds chicken breast) - sliced in half horizontally
1/2 teaspoon salt
8 oz penne pasta
1 cup heavy cream
1 cup milk
1 and 1/2 cups monterey jack cheese or mozzarella cheese, shredded
1 can (14 oz) artichoke hearts, drained and chopped
5 or 8 oz frozen spinach, thawed completely and drained
salt and pepper, to taste
Slice chicken breast in half horizontally (to make it thinner). In a large skillet heat olive oil on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt (1/2 teaspoon or more) and pepper on both sides) for about 5 minutes on each side, until nicely browned. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
Cook pasta al dente, drain.
To make the creamy sauce, in the same skillet heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached.
Add cooked pasta to the creamy sauce. Add drained and chopped artichoke hearts and spinach. Taste and season with salt and pepper. Top with sliced, cooked chicken.