Spinach Artichoke Chicken Alfredo!

If you like the warm spinach artichoke dip that has become so popular served in so many of the restaurants now, you will love this pasta dish that incorporates the dip ingredients with chicken and pasta.  

This dish can be prepared fairly quickly and it also can be adapted to be lower in fat. 

 Here is what you will need for this recipe:

3-4 boneless chicken breasts cut in bite size pieces
2 Tbs. olive oil
4 Tbs. butter, divided
1/2 tsp. seasoned salt
1/4 tsp. pepper
3 Tbs. flour
1 Tbs. mince garlic
2 cups chicken broth (1 can)
3 cups milk (for lower fat you can use 2%)
8 oz. block of cream cheese (can use light cream cheese)
1 cup Parmesan or Parmesan/Romano cheese, divided
1 Tbs. dried parsley
1/4 tsp. garlic powder
1/4 tsp. salt
1  6oz. bag of fresh baby spinach
1  (14 oz.) can of artichoke hearts, drained and chopped
10 oz. bow tie or penne pasta, cooked according to package directions (just a little more than 1/2 of a 1lb. box)
1 cup mozzarella cheese, shredded

In 2 Tbs. olive oil and 1 Tbs. butter sauté the chicken pieces that you have sprinkled with the seasoned salt and black pepper until browned on all sides and cooked through.  Remove to a plate.

Add the other 3 Tbs. of butter to the skillet and melt.  Slightly sauté the minced garlic.  Add the 3 Tbs. flour to it and just cook enough to get rid of the flour taste.

Whisk in the chicken broth and the milk and cook until it just boils and starts to thicken.  Add 1/2 cup Parmesan cheese, garlic powder, salt, and parsley.  Add the cream cheese cut in cubes and continue to whisk until it has melted and the sauce is very smooth.

Add the spinach and chopped artichoke hearts and blend well.  Cook just until the spinach is wilted, about 5-7 minutes.  

  Mix the chicken and drained pasta into the sauce an pour into a 3 quart casserole you have sprayed with nonstick spray.  Sprinkle with the rest of the Parmesan cheese and the cup of Mozzarella cheese.   Place in a 350 degree oven for about 25 minutes or until the top has just started to brown. 

Spinach Artichoke Chicken Alfredo!



  1. Sounds delish. I have to try this.

  2. Can you please start putting how many serving the recipe make

  3. I do not put the serving size on the recipes, because what a serving is for one person or family might be very different for another. Most all of the recipes on this site serve 6-8 people.

  4. Very good, as soon as I saw it I knew I had to have it, lol. It did make a lot. I had enough to freeze half. Thanks for the recipe!

  5. Trying it tonight!

  6. Going to make this quantity about what fits in a 13 x 9 pan or is it less?

  7. Yes, a 9x13 is just about right for this.

  8. I made this last night and it was yummy, but it makes a large amount of food. A few changes I would make next time (due to personal preference) is to skip the artichoke altogether. I did not care for the flavor it imparted on the dish. I would probably also run the spinach through the food processor just to make it easier (hide) for kids to eat. The cheese on top got really hard, so I think I will cover with foil for first 15 minutes, then uncover and bake for last 10. I also had about 1/4 cup leftover mascarpone cheese and added it in - yum!

  9. Oh heavens, sounds wonderful! I'll have to try it!

  10. Kathy, does this freeze well? and How long does it last in the fridge? I live alone and this makes a lot of meals for me as I'd have at least a salad or slaw or something green with it. I'm afraid 3 or 4 servings of it over a week or so would be enough. It's sounds sooooo good. Don't know what to make first the Smothered Pork Chops or this, lol! Love your posts! <3

    1. Thank you so much! Yes, it freezes really well! Just place each portion in an individual container after it cools and freeze. Then reheat when you want it! It is really tasty!



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