Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1/4 teaspoon (1.25 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1 lb (454g) pasta (penne, rotini, or farfalle work well)
  • Water, for cooking pasta
  • Salt, for pasta water
  • 2 tablespoons (30 ml) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) all-purpose flour
  • 3 cups (720 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 4 oz (113g) cream cheese, softened
  • 1 cup (100g) shredded Parmesan cheese
  • 1 (14 oz/397g) can artichoke hearts, drained and quartered
  • 10 oz (283g) frozen spinach, thawed and squeezed dry
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
  2. Season chicken with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds).
  4. Whisk in flour and cook for 1 minute to create a roux.
  5. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in heavy cream and cream cheese. Cook until the cream cheese is melted and the sauce is smooth.
  6. Stir in Parmesan cheese, artichoke hearts, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Add the squeezed spinach and cooked chicken to the sauce. Simmer for a few minutes to heat through.
  8. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
  9. Garnish with fresh parsley (optional) and serve immediately.