Description
When comfort food gets a cozy upgrade! Imagine the creamy, garlicky goodness of spinach artichoke dip swirled into tender pasta with juicy chicken—rich, tangy, and ready in 35 minutes. Greek yogurt keeps it light yet luscious, making it perfect for weeknights when you want indulgence without the fuss.
Ingredients
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8 oz penne pasta
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1 lb chicken breasts, diced
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1 tbsp olive oil (or oil from sun-dried tomatoes)
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Salt & pepper, to taste
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2 cups chopped baby spinach (or 1 cup thawed, squeezed frozen spinach)
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1 cup canned artichoke hearts, drained & chopped
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3 cloves garlic, minced
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1 cup plain Greek yogurt (full-fat or 2%)
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½ cup grated Parmesan cheese
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½ cup low-sodium chicken broth (or veggie broth)
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⅓ cup chopped sun-dried tomatoes (optional)
Instructions
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Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
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Cook chicken – Season with salt & pepper. Heat oil in skillet, sear chicken 5–6 min until cooked. Remove and set aside.
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Wilt veggies – In same skillet, sauté garlic 30 sec. Add spinach & artichokes; cook 2 min until spinach wilts.
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Make sauce – Deglaze with broth, simmer 1 min. Reduce heat to low; whisk in Greek yogurt & Parmesan until smooth. Stir in sun-dried tomatoes if using.
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Combine – Return chicken and pasta to skillet. Toss, adding pasta water as needed for creaminess. Season to taste and serve hot.
Notes
Keep heat low when adding yogurt to prevent curdling, and grate Parmesan fresh for the smoothest sauce.
- Prep Time: 10 min
- Cook Time: 25 mins
Nutrition
- Calories: 460cal Per Serving
- Fat: 12g
- Carbohydrates: 48g
- Protein: 38g