Spaghetti with Creamy Chicken, Spinach and Artichoke Sauce
This big bowl of spaghetti, smothered with creamy chicken, spinach and artichoke pasta sauce is the perfect light lunch or delicious dinner. Serve with a chilled glass of white wine and garlic bread. Check out the recipe below.
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A light lunch or delicious dinner
Pasta is one of those store cupboard staples that everyone has to hand and it forms the base for this delicious dish.
The first time I made this dish was for my Mum’s birthday. We hadn’t long moved to London and I wanted to treat her to a home made, borthday lunch. After a lot of too-ing and fro-ing I settled on spaghetti (which I made myself) this creamy spinach and artichoke sauce, adding big chunks of chicken breast to please the carnivores around the table. It went down so well the first time that I made it, I’ve been making it regularly ever since.
This creamy spinach and artichoke pasta sauce just tastes like summer. As the days grow longer and warmer, I can’t wait to enjoy more fresh and vibrant dinners like these out in the garden. There’s something incredibly satisfying about getting your greens in a big bowl of pasta. Pasta always makes me think of Italy and I can’t think of Italy without thinking of the sunshine!
The super creamy spinach and artichoke pasta sauce has a luscious texture and is smooth and silky thanks to the mascapone which is used as a base. The sharp artichoke and lemon cuts through, making the dish balanced and so easy to eat, mouthful after mouthful. I remember my Mum asking me to write down the recipe before she left, which I always think is the sign of a good dinner!
Simple ingredients
What I think my mum loved so much about this dish was just how easy it was to make. She’s not the most confident of cooks but there’s nothing complicated here at all.
The ingredient list may look long but it shouldn’t be intimidating:
- chicken breasts
- white onion
- garlic
- artichoke
- spinach
- pesto
- mascapone
- lemon
- spaghetti
While it’s probably fair to say that you’ll get superior results making this dinner with fresh pesto and fresh artichokes I appreciate not everyone has the time to do this, nor the ability to source the fresh ingredients. So do go ahead and use the kind out of a jar! Just make sure they’re the best quality you can get. This recipe can either be a seasonal supper or a store cupboard saviour it’s up to you.
You can easily serve this sauce with dried spaghetti, or other shapes like fusilli, penne or those little bow ties, but I love fresh spaghetti. Not only is it incredibly quick to cook but it just tastes better. You can’t deny it!
To find out more about making your own egg pasta check out the recipe here. For those who can’t eat egg check out my vegan version here.
If you want to make this recipe veggie you can easily leave out the chicken. I often leave it out when I am just cooking for me and my husband and I promise you it still tastes delicious.
The recipe
Spaghetti with Creamy Chicken, Spinach and Artichoke Pasta Sauce
Ingredients
- 4 chicken breasts diced
- 1 white onion diced
- 1 clove garlic crushed
- 300 grams artichoke tnned, drained
- 400 grams spinach
- 2 tbsp pesto
- 250 grams mascapone
- Black pepper
- 400 grams spaghetti fresh
- 1 lemon juice and zest
Instructions
- Begin by frying the diced chicken breast in a little oil.
- Once the chicken is cooked through and beginning to brown add the onion to the pan.
- Fry the chicken and the oil until the onion is translucent and the chicken golden brown.
- Add the crushed garlic to the pan along with the artichokes and spinach.
- Fry lightly until the spinach has wilted.
- Stir through the pesto, followed by the mascapone and a generous helping of black pepper.
- Turn the heat down low and let the sauce bubble gently.
- Cook the fresh spaghetti for roughly 4 minutes in boiling water.
- Drain the pasta and add to the sauce.
- Stir the pasta through the sauce gently and squeeze over the lemon juice.
- Serve in a large pasta bowl with the lemon zest.
Nutrition
More pasta recipes
More recipes inspired by Italy
For more recipes inspired by the flavours and ingredients of Italy, check out the Italy recipe collection.
I love pasta and you have used some great flavours, being a veggie I would leave the chicken out and maybe add mushrooms.
Good idea adding mushrooms! We’ve also thrown in asparagus a few times and that has worked quite well too 🙂
Artichokes are one of the very few foods I don’t like. At least I think I don’t like them. Perhaps I really need to give them another go as I’ve been avoiding them for so long! All the rest sounds amazing.
I’d avoided them for a long time too Claire! I think they are a bit of an acquired taste but since coming up with this recipe I can’t get enough of them!
I am now convinced I need to buy artichokes! Nice recipe.
Thanks Jan. We always try to have a jar or two in the cupboard so we can pull this together in minutes 🙂
This sounds and looks lovely- will definitely be one to try!
Thanks Gill. I hope you love it!