Chicken, artichokes, spinach, and pasta come together for a protein and veggie packed comforting dinner. While the pasta cooks, you’ll pan-fry the chicken and artichokes until golden brown, then throw the artichokes into the blender with a few other simple ingredients for a creamy sauce that sneaks in some greens and coats that pasta beautifully.
Ingredient Highlight
Artichokes! Are a great source of potassium, magnesium, iron, vitamin C, folic acid, and protein. They contain a specific type of fiber called inulin, which is a prebiotic that is important for maintaining a healthy gut.
Servings 4
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 1 lb chicken breasts, halved lengthwise*
- 1½ tsp kosher salt, divided
- ½ tsp black pepper
- 12-16 oz penne (or other short pasta shape)
- 2 tbsp olive oil
- ½ cup packed artichoke hearts, halved lengthwise
- 1 cloves garlic, smashed
- 1 cup frozen spinach
- ½ cup grated parmesan cheese
- 1 tbsp lemon juice
- Chopped parsley
- * We want the chicken thin so it cooks quickly. If you can, ask your meat monger to half the chicken for you into thinner cutlets.
- Note: pan-frying the artichokes and garlic add a slight smoky/bitter flavor to the sauce, but you could skip this and just add them directly to the blender.
Instructions
- Sprinkle 1 teaspoon salt evenly all over the chicken cutlets along with a few grates of pepper.
- Fill a large pot with about 3 quarts of water. Bring to a boil, then add pasta and about 1 tablespoon salt. Cook according to the package instructions, then reserve about 1 cup pasta water before draining. Return the pasta to the pot.
- While the pasta water boils/pasta cooks, in a large skillet over medium/medium-high heat, warm the olive oil. Add the chicken and arrange the artichoke hearts, cut-side-down, around the chicken (as many as you can fit, it’s okay if they don’t all fit, just add any leftovers to your blender). Place the smashed garlic cloves wherever there’s space.
- Let cook for about 7-9 minutes, or until both chicken and artichokes are browned and chicken is cooked almost all the way through (it will just be a little pink on the tops). Once you notice the garlic is turning a deep golden color, transfer it to the blender (try not to let it burn).
- Transfer the artichokes to the blender and flip the chicken. Cook on the other side until chicken is cooked through, about 2 more minutes (depending on thickness). Turn off the heat and transfer to a cutting board to rest. Add 1 cup of water to the hot skillet and use a spatula to scrape up any chicken bits stuck to the bottom of the pan. Pour this liquid into the blender.
- To the blender, add the spinach, ¼ cup reserved pasta water, and remaining ½ teaspoon salt and blend until smooth. Pour into the pot with the pasta along with the parmesan and lemon. Toss to combine, adding more pasta water if needed.
- Serve topped with more parm, parsley, and black pepper.
Items you can prep ahead (optional)
- Halve 1 lb chicken breasts lengthwise into thinner cutlets
- Halve ½ cup packed artichoke hearts lengthwise
- Smash 2 cloves garlic
- Grate ½ cup grated parmesan cheese
- Chop parsley, for topping
Substitutions:
- To make vegetarian, skip the chicken entirely and substitute with a vegetarian sausage. Or stir in some beans, top with plenty of nuts, and/or a fried egg or two.
- To make vegan, see above + skip the parm and add an extra ½ teaspoon salt.
- Artichoke hearts can be substituted with asparagus.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. To loosen up the sauce, stir in a splash of hot water. Top with all the toppings.
