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Chicken and Asparagus Spinach and Artichoke Pasta Recipe

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4 from 53 reviews

This Chicken and Asparagus Spinach and Artichoke Pasta is a vibrant, creamy dish combining tender chicken, fresh asparagus, leafy spinach, and tangy artichoke hearts in a flavorful parmesan and lemon sauce. Perfect for a nutritious weeknight dinner, it delivers balanced protein and vegetables in a comforting pasta meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Protein and Vegetables

  • 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 pound asparagus, washed, trimmed and cut into bite sized pieces
  • 5 ounces spinach, coarsely chopped
  • 1 (14 ounce) can artichoke hearts, drained and quartered or coarsely chopped
  • 2 tablespoons parsley, chopped

Pasta and Liquids

  • 12 ounces pasta (gluten-free if desired)
  • 2 1/2 cups chicken broth

Dairy and Fats

  • 2 tablespoons butter (or oil)
  • 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated

Seasonings

  • 1 pinch red pepper flakes (optional)
  • 1 lemon, juice and zest
  • Salt and pepper to taste

Instructions

  1. Cook the chicken: Melt the butter in a large skillet or pan over medium heat. Add the bite-sized chicken pieces and cook until golden brown, about 2 to 4 minutes per side. Once cooked through, remove the chicken from the pan and set aside.
  2. Sauté the onion: In the remaining butter in the pan, add the diced onion and cook over medium heat until tender and translucent, about 3 to 5 minutes.
  3. Add garlic and spices: Stir in the chopped garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant but not browned.
  4. Cook pasta and broth: Add the pasta and chicken broth to the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 5 minutes, allowing the pasta to start absorbing the broth.
  5. Add asparagus: Stir in the cut asparagus pieces and continue cooking for 2 minutes to slightly soften the asparagus while the pasta finishes cooking.
  6. Wilt the spinach: Add the chopped spinach to the pan and cook until wilted, about 2 minutes.
  7. Combine remaining ingredients: Return the cooked chicken to the pan. Add the quartered artichoke hearts, grated parmesan, lemon juice, and lemon zest. Stir well to combine and heat through.
  8. Season and serve: Taste and adjust seasoning with salt and pepper as desired. Sprinkle the chopped parsley over the dish just before serving. Serve warm and enjoy!

Notes

  • For a gluten-free version, substitute regular pasta with gluten-free pasta.
  • You can use either chicken breasts or thighs depending on your preference; thighs will be juicier.
  • Red pepper flakes are optional, add them for a mild kick.
  • If you prefer a creamier sauce, you can stir in a splash of cream or add extra parmesan.
  • Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/chicken-and-asparagus-spinach-and-artichoke-pasta-recipe/