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.
A light lunch or delicious dinner
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 lunch, cake and nice walk around the local park. I’d baked her my Skinny Carrot Cake – an easy decision because carrot cake is her absolute favourite – but it took me ages to decide what to make for lunch. After a lot of tooing and froing I settled on fresh 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.
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!
Antipasti to the rescue!
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.
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, you have my permission to 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.
Spaghetti with Creamy Chicken, Spinach and Artichoke Pasta Sauce
- 4 chicken breasts diced
- 1 white onion diced
- 1 clove of garlic crushed
- 300 grams antipasti artichoke drained
- 400 grams spinach
- 2 tbsp fresh basil pesto
- 250 grams mascapone
- Black pepper
- 400 grams fresh spaghetti
- 1 lemon juice and zest
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.
A simple summer supper
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!
You can easily serve this sauce with fusilli, penne or those little bow ties, but I love fresh spaghetti. I’ve become obsessed with fresh pasta recently. Not only is it incredibly quick to cook – ideal when you work long hours like me – but it just tastes better. You can’t deny it! I’d love to make fresh pasta more often but for now that will have to be reserved for weekends. This sauce on the other hand I could devour any day of the week!
If you want to make this recipe veggie you can easily leave out the chicken. We often leave it out when we are just cooking for the two of us and I promise you it still tastes DELICIOUS! But don’t just take my word for it – try it yourself and let me know what you think in the comments below.