Spinach and Artichoke Pasta
Spinach-artichoke dip energy, but dinner-coded. Bow tie pasta gets tossed with buttery garlic, chopped artichokes, wilted spinach, and Pecorino Romano, then topped with juicy sliced chicken. It’s creamy without being heavy, cozy without being complicated, and very much giving “weeknight pasta that knows what it’s doing.”
Ingredients
- 1 lbboneless skinless chicken breastsAmount1 lbIngredientboneless skinless chicken breasts
- SaltIngredientSalt and pepper and pepper
- Non-stick cooking sprayIngredientNon-stick cooking spray
- 10 ozbow tie pastaAmount10 ozIngredientbow tie pasta
- 3–4baby spinachAmount3–4Ingredientbaby spinach
- 1/4 cupbutterAmount1/4 cupIngredientbutter
- 3 clovegarlicAmount3 cloveIngredientgarlic,Preparationchopped, chopped
- 1artichoke heartsAmount1Ingredientartichoke hearts,Preparationrinsed and chopped, rinsed and chopped
- 2 tbspchopped fresh parsleyAmount2 tbspIngredientchopped fresh parsley
- 2 tbspgrated Pecorino Romano cheeseAmount2 tbspIngredientgrated Pecorino Romano cheese
- 1/2 cupreserved pasta waterAmount1/2 cupIngredientreserved pasta water
Instructions
- 1
On a grill or grill pan over medium-high heat, coat with non-stick cooking sprayIngredientNon-stick cooking spray.
- 2
Season chicken with saltIngredientSalt and pepper and pepper on both sides, then grill until juices run clear and chicken is cooked through, about 6–8 minutes per side.
- 3
Let rest for 10 minutes, then slice into long ½-inch strips.
- 4
In a large pot over high heat, cook bow tie pastaAmount10 ozIngredientbow tie pasta in salted water according to package directions.
- 5
Reserve ½ cup pasta water, then add baby spinachAmount3–4Ingredientbaby spinach to the hot pasta to wilt before draining.
- 6
In a saucepan over medium heat, melt butterAmount1/4 cupIngredientbutter.
- 7
Add garlic and artichoke heartsAmount1Ingredientartichoke hearts,Preparationr...: Add garlic and artichoke heartsAmount1Ingredientartichoke hearts,Preparationrinsed and chopped and cook for 3 minutes.
- 8
In the pasta pot over low heat, toss pasta and spinach with artichoke sauce, parsley, and Pecorino Romano.
- 9
Add reserved pasta waterAmount1/2 cupIngredientreserved pasta water as needed...: Add reserved pasta waterAmount1/2 cupIngredientreserved pasta water as needed to loosen the sauce.
- 10
Arrange sliced chicken on top.
- 11
Add more cheese, if desired, and serve hot.
Cook it from the original
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