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spinach artichoke is one of your favorite dips, then this easy one-pot pasta is for you. It’s so simple to throw together and perfectly cheesy. We love when pasta can cook right in the pot with everything else, making dinner hassle-free. This dish is so comforting with very little effort.
Ingredients
- 4skinless, boneless chicken breasts (about 2 lb.)
- 1 tsp.Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 2 tbsp.extra-virgin olive oil
- 1medium shallot, chopped
- 3cloves garlic, minced
- 3 c.low-sodium chicken broth
- 1 lb.penne
- 1(14-oz.) can artichoke hearts, chopped
- 1 1/2 c.heavy cream
- 1 tsp.dried oregano
- Pinch of red pepper flakes
- 1 c.shredded mozzarella
- 1/4 c.finely grated Parmesan, plus more for serving
- 5 oz.baby spinach
Directions
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- Step 1
Season chicken all over with Italian seasoning, salt, and black pepper. In a large, high-sided skillet over medium-high heat, heat oil. Cook chicken until golden, about 5 minutes per side. Transfer chicken to a plate.
- Step 2Reduce heat to medium and cook shallots, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add broth, pasta, artichokes, and cream; season with oregano, red pepper flakes, salt, and black pepper. Return chicken to skillet. Bring to a boil, cover, then reduce heat to medium-low. Simmer, stirring occasionally, until pasta is al dente and chicken is cooked through, 12 to 15 minutes. Transfer chicken to a cutting board.
- Step 3Add mozzarella and Parmesan to skillet and stir until melted, then add spinach and stir until wilted.
- Step 4Slice chicken and return to skillet. Toss to combine, then top with more Parmesan.
- Step 1
