Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) onion powder
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 2 tbsp (30ml) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
  • 1/4 tsp (1.25ml) red pepper flakes (optional)
  • 1 (14 oz/397g) can artichoke hearts, drained and quartered
  • 10 oz (283g) frozen spinach, thawed and squeezed dry
  • 1 lb (454g) pasta (penne, farfalle, or rotini)
  • Salt for pasta water

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente. Drain and set aside.
  2. Season the chicken with garlic powder, onion powder, salt, and pepper.
  3. Heat olive oil in the skillet over medium-high heat. Sauté chicken until cooked through and lightly browned (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  5. Whisk in flour until smooth and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly.
  6. Reduce heat to low and stir in heavy cream and cream cheese until melted and smooth. Stir in Parmesan cheese and red pepper flakes (if using).
  7. Stir in artichoke hearts and spinach.
  8. Add cooked pasta and chicken to the sauce. Toss to coat.
  9. Garnish with extra Parmesan cheese and serve immediately.