Artichoke Spinach & Chicken Penne
Artichoke Spinach & Chicken Penne
Hello my fellow foodie adventurers!
Today’s quest is a nostalgic triumph: Artichoke Spinach & Chicken Penne! In a land far, far away, there was once a new Italian tavern named Zio’s, where the freshest flavors reigned supreme, and every dish from their fiery kitchen was a masterpiece—including their Artichoke Spinach Pasta, a dish I ordered time and again. But as taverns often do, Zio’s faded into mediocrity, leaving me to embark on a quest to recreate this beloved feast at home—and you’ll love the result! Picture this: Tangy cream cheese, freshly grated Parmesan, baby spinach, garlic, and artichoke hearts tossed with penne pasta and shredded chicken (or poached, if you prefer) in a creamy, nutmeg-kissed sauce. It’s a hearty, comforting meal that’s rich with flavor, easy to forge, and brings back the magic of Zio’s in every bite. Ready to wield your skillet and claim this treasure?
Ingredients You’ll Need (The Quest Inventory)
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16 oz. penne pasta (the sturdy scrolls)
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¾ lb. boneless, skinless chicken breast (the hero’s bounty)
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1 bay leaf (the ancient leaf)
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1 tbsp. extra virgin olive oil (the golden flame)
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2 tbsp. butter (the creamy ember)
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1 onion, finely chopped (the humble village root)
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2 tbsp. minced garlic (the bold essence)
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1 tsp. black pepper, to taste (a shadow kiss)
- 1 tsp. salt
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½ cup dry white wine (the vintner’s elixir)
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1 cup chicken stock (the savory spring)
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2 cups heavy cream (the creamy tide)
- 8 Oz. cream cheese (the tang for the sauce)
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A few grates of nutmeg (the warm whisper)
- 1 cup grated parmesan cheese (the treasure)
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1 cup grated Asiago or provolone cheese (molten treasure)
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1 (10 oz.) box chopped frozen spinach, defrosted, wrung dry, and separated (verdant allies)
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1 (14 oz.) can artichoke hearts in water, drained and chopped (the tender hearts)
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Freshly grated Parmigiano-Reggiano, for garnish (golden dust)
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How To Forge The Feast (The Quest Steps)
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Cook the Scrolls: Bring a large pot of water to a boil—salt generously and cook the 1 lb penne pasta to al dente according to package directions. Drain and set aside, ready for the feast.
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Poach the Bounty: Place the ¾ lb. chicken breasts in a small pan with 1 bay leaf—add water to just reach the top of the meat (don’t cover completely). Bring to a boil, then reduce heat and simmer gently for 10-12 minutes until cooked through (165°F inside). Shred the chicken into small pieces with forks or dice finely—your hero’s bounty is ready!
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Sauté the Base: Heat 1 tbsp. extra virgin olive oil in a large, deep sauté pan over medium heat—melt in 2 tbsp. butter. Add the chopped onion and garlic, season with salt and black pepper, and cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
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Thicken the Potion: Whisk in ½ cup white wine, then add 1 cup chicken stock—stir for 1 minute to combine. Stir in 12 cups heavy cream and season with a few grates of nutmeg.
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Meld the Magic: Let the sauce thicken over low heat for 2-3 minutes—then stir in the defrosted spinach and chopped artichoke hearts, heating through. Add 1 cup grated Asiago and cream cheese, stirring until melted into a creamy, dreamy sauce. Turn off the heat.
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Unite the Feast: Add the drained pasta and shredded chicken to the sauce—toss to combine, ensuring every piece is coated in the creamy goodness. Taste and adjust salt and pepper as needed.
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Claim Your Feast: Serve hot, garnished with a generous sprinkle of freshly grated Parmigiano-Reggiano—savor this hearty, nostalgic triumph!
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Tips Tricks & Variations
This Artichoke Spinach & Chicken Penne is a tavern classic reborn, but every Kitchen Quest hero needs a few clever moves and twists to master the craft. Here’s how to wield your skills and remix this dish like a true flavor bard!
Cooking Tricks:
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Pasta Prep: Undercook the penne by 1 minute—it’ll finish in the sauce without getting mushy!
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Chicken Hack: Use pre-shredded rotisserie chicken to save time—skip the poaching and jump to the sauce.
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Sauce Smooth: Add the cream slowly while whisking—prevents curdling and keeps it velvety.
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Flavor Pop: Reserve a tbsp. of white wine to drizzle over the finished dish—adds a fresh zing!
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Tasty Variations:
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Spicy Skirmish: Add a pinch of red pepper flakes with the garlic—ignite a subtle flame for the bold!
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Veggie Vault: Toss in sautéed mushrooms or sun-dried tomatoes—extra loot for your pasta realm.
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Cheese Quest: Swap Asiago for fontina or mozzarella—new molten banners to wave proudly!
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Herb Twist: Mix in fresh thyme or oregano with the spinach—a new fragrant banner to lift the feast.
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Protein Pact: Trade chicken for shrimp or Italian sausage—a different champion to wield the crown!
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If you missed it, swing back to my last post: Western Bacon Cheeseburger—a cozy, indulgent quest to fuel your next adventure!
Artichoke Spinach & Chicken Penne
Cream cheese, freshly grated Parmesan, baby spinach, garlic, and artichoke hearts tossed with penne pasta and shredded chicken in a creamy, nutmeg-kissed sauce.
Equipment
- stock-pot
- Large Sauce Pan
Ingredients
- 1 Lb. Penne Pasts
- 1 Lb. Chicken Breast Shredded
- 1 Bay Leaf
- 1 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1 Onion Chopped
- 2 Tbsp. Minced Garlic
- 1 Tsp. Black Pepper
- 1 Tsp. Salt
- 1/2 Cup Dry White Wine
- 1 Cup Chicken Stock
- 2 Cups Heavy Cream
- 1/8 Tsp. Grated Nutmeg
- 1 Cup Grated Asiago Cheese
- 8 Oz. Cream Cheese
- 1 10 Oz. Frozen Chopped Spinach Defrosted & Dry
- 1 14 Oz. Artichoke Hearts in Water Chopped
- Grated Parmigiano Reggiano Cheese
Instructions
- Bring a large pot of water to a boil—salt generously and cook the 1 lb. penne pasta to al dente according to package directions. Drain and set aside,
- Place the ¾ lb chicken breasts in a small pan with 1 bay leaf—add water to just reach the top of the meat (don’t cover completely). Bring to a boil, then reduce heat and simmer gently for 10-12 minutes until cooked through (165°F inside). Shred the chicken into small pieces with forks or dice finely
- Heat 1 tbsp. extra virgin olive oil in a large, deep sauté pan over medium heat—melt in 2 tbsp. butter. Add the chopped onion and garlic, season with salt and black pepper to taste, and cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
- Whisk in ½ cup white wine, then add 1 cup chicken stock—stir for 1 minute to combine. Stir in 2 cups heavy cream and season with a few grates of nutmeg.
- Let the sauce thicken over low heat for 2-3 minutes—then stir in the defrosted spinach and chopped artichoke hearts, heating through. Add 1 cup grated Asiago and cream cheese, stirring until melted into a creamy, dreamy sauce. Turn off the heat.
- Add the drained pasta and shredded chicken to the sauce—toss to combine, ensuring every piece is coated in the creamy goodness. Taste and adjust salt and pepper as needed.
- Serve hot, garnished with a generous sprinkle of freshly grated Parmigiano-Reggiano—savor this hearty, nostalgic triumph!