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Chicken, Spinach, and Artichoke Pasta
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Yields:
4
Prep Time:
10 mins
Total Time:
25 mins
Your favorite dip deconstructed as a pasta? Yes, please.
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Ingredients
- 12 oz.
rigatoni or pasta
- 2 Tbsp.
extra-virgin olive oil
- 2
cloves garlic, minced
- 3 cups
baby spinach
- 1
(15-oz.) can artichoke hearts, quartered
- 1 lb.
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 3 Tbsp.
butter
- 2 Tbsp.
all-purpose flour
- 1/2 cup
low-sodium chicken broth
- 1/2 cup
milk
- 1 cup
shredded mozzarella
- 1/4 cup
freshly grated Parmesan, plus more for garnish
Directions
- Step 1In a large pot of salted boiling water, cook rigatoni until al dente. Drain, reserving 1 cup pasta water.
- Step 2 Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and spinach and cook until spinach is wilted, 3 minutes. Stir in artichokes, then transfer to a plate.
- Step 3 Add remaining tablespoon oil and chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest for 10 minutes, then slice.
- Step 4To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk, mozzarella and Parmesan. Season with salt and pepper.
- Step 5 Add cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.
- Step 6Serve with Parmesan.
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