This creamy Spinach Artichoke Pasta has literally SAVED dinner time at our house more times than I can count!

Its my absolute favorite 20-minute meal for those crazy weeknights when we’re running from soccer practice to homework and I’ve got laundry piled up to the ceiling.

You know those nights!

The best part?

If you’ve got some leftover chicken hanging out in the fridge (like from that rotisserie you grabbed at Costco two days ago) this comes together even faster.

I’ve served this to other family members during summer bbq dinners and gotten so many requests for the recipe that I finally decided to share it here.

Its creamy without being too heavy, got veggies that the kids actually eat and comes together faster than a pizza delivery.

Seriously a total win for busy moms!

Ingredients for Spinach Artichoke Pasta with Chicken

If you don’t have leftover chicken then you can skip the “cooking the chicken” part in this recipe and just toss the chicken in when you toss everything else into the pot!

Here’s what you’ll neee:

Olive oil
Fresh garlic (those pre-minced jars in the fridge work in a pinch when you’re super rushed)
Chicken (rotisserie chicken works PERFECT here if you’re short on time but cooking 1-2 chicken breasts works too)
Kosher salt
Black pepper
Heavy cream (this is what makes it so creamy and delicious don’t sub milk trust me)
Penne pasta (any short pasta works)
Canned artichoke hearts (the quartered ones that you just need to chop up a bit more)
Packaged frozen spinach (you can use fresh though)
Parmesan cheese
Mozzarella (pre-shredded saves time but freshly shredded melts better if you have the extra minute)

This is seriously one of those meals where I almost always have everything already in my kitchen!

How to Make Spinach Artichoke Pasta

Step 1: Get Your Chicken Ready

Heat up that olive oil in your biggest skillet.

Toss in the garlic and let it cook for just about 30 seconds.

Don’t walk away or check your phone here! Burnt garlic is THE WORST and will ruin everything.

Step 2: Cook That Chicken

Add your chicken pieces and sprinkle with the salt and pepper. If you’re using leftover rotisserie chicken just warm it through.

For raw chicken cook until it’s not pink anymore which takes about 2 minutes.

Don’t worry about cooking it completely through since it’ll keep cooking with everything else.

Step 3: Pasta Party

While the chicken is cooking get your pasta water boiling in another pot. Don’t forget to salt it! My Italian friend says pasta water should taste like the ocean.

Cook the penne until it’s al dente (check the package for timing). IMPORTANT MOM TIP: set a timer on your phone because if you’re like me you’ll get distracted by something else and end up with mushy pasta!

Step 4: Prep Your Veggies

Drain those artichoke hearts and give them a rough chop.

Nothing fancy just break them up a bit.

The spinach goes in as is if you’re using fresh.

If you’ve got frozen spinach make sure to thaw and squeeze out all that extra water or your sauce will be watery.

Step 5: Make It Creamy

To your chicken skillet add the spinach artichoke hearts and all that glorious cheese.

Stir everything together over medium heat until the cheese gets all melty and amazing. If it seems too thick add a splash of that reserved pasta water (that starchy water is liquid gold for sauces!).

Step 6: Bring It All Together

Add your drained pasta right into the skillet and toss everything together.

Smooth out the top and sprinkle with that mozzarella cheese.

Step 7: Broil For The Win

Pop the whole skillet under the broiler for about 2-3 minutes until the cheese gets bubbly and starts to brown.

Step 8: Serve and Enjoy

Let it rest for just a few minutes then serve it up!