Recipe For Creamy Chicken Pasta with Spinach and Artichokes


When all else fails, name your creation after what’s in it, right? I had some leftover Spinach and Artichoke Dip. It was great stuff, but too much for us to eat plain. I immediately started thinking in my mind about what would go with it, so I could turn it into a main dish. Chicken! It goes with everything :-). Here is what I came up with…the kids all cleaned their plates:

1. Info for Creamy Chicken Pasta with Spinach and Artichokes

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Creamy Chicken Pasta with Spinach and Artichokes

  • 3 chicken breast halves with bones and skin (you can use boneless)
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 Tbsp olive oil
  • 1 can evaporated milk
  • 1 lb pasta
  • 2 cups shredded mozzarella cheese

3. Directions:

  1. Cook pasta.
  2. Boil chicken in 2 quarts of water with salt and pepper for an hour (put broth into freezer for future soup)
  3. Take meat off bones when cooled.
  4. In a large frying pan, saute onion and garlic in oil until onion is clear.
  5. Add chicken, milk, and dip.
  6. Stir over low heat until everything is mixed and dip melts.
  7. Combine with noodles.
  8. Put pasta mixture into a 9 X 13 pan.
  9. Cover with mozzarella and then foil and bake 350 for 30 minutes.

4. Tips and advices:

  • If you don’t have to have any dip, you can substitute a 10 oz brick of chopped spinach and a 14 oz can of artichokes and ½ cup sour cream.
  • For a gluten free version, simply substitute gf pasta.

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