Everyone loves spinach artichoke dip. EVERYONE. I think we can all convince ourselves that it’s a health food due to all the spinach packed in it. I took the concept of that crowd-pleasing appetizer, lightened it up, added chicken, and turned it into this spinach artichoke chicken pasta.
If you’re gluten-free, you can also substitute rice for pasta in this dish. Or even enjoy the spinach-artichoke-chicken mixture all by itself. It’s creamy, delicious, and packed with 12 oz. of spinach.
I don’t know about you, but I’m always trying to get my kids to eat more green vegetables. I can usually sneak spinach into smoothies, scrambled eggs, quesadillas, or pasta sauce. Sometimes I chop up zucchini or carrots into tiny pieces and add those too. I don’t consider my kids to be picky eaters, but any dish that has some extra vegetables snuck in are a win in my book. Lleyton loves pasta, and Easton loves chicken, so thankfully this dish has something they each enjoy.
If you’ve ever wished you could make a meal out of spinach and artichoke dip, this pasta is for you!
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- 16 oz. pasta of choice (I used penne)
- 3 tbsp. olive oil
- ½ yellow onion, diced
- 12 oz. frozen chopped spinach, thawed and drained
- 14 oz. artichoke hearts, drained adn chopped
- ½ tsp. poultry seasoning
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- 2 cups cooked shredded chicken
- ¾ cup plain Greek yogurt
- ½ cup finely grated Parmesan cheese
- Bring a large pot of salted water to a boil and cook pasta according to pasta directions. Drain and set aside.
- In a large frying pan, heat olive oil. Add onion and cook until tender.
- Add spinach, artichoke hearts, poultry seasoning, salt, pepper, garlic powder, chicken, and Greek yogurt. Stir to combine and cook until bubbling.
- Stir in parmesan cheese.
- Here you can either mix the spinach and artichoke mixture into the pasta, or serve it on top of the pasta.
- Enjoy!
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