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Artichoke Spinach & Chicken Penne

Artichoke Spinach & Chicken Penne

Renee
Cream cheese, freshly grated Parmesan, baby spinach, garlic, and artichoke hearts tossed with penne pasta and shredded chicken in a creamy, nutmeg-kissed sauce.
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Total Time 1 hour
Course Dinner
Cuisine Italian
Servings 6

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!