Meal Planning Monday – Spinach Artichoke Pasta

Spinach artichoke is one of my favorite savory flavor combos. Even though it is loaded with parmesan cheese, it makes me feel so healthy because it is also loaded with spinach. That’s ok, right?

I was craving this delicious-for-you combo one day and had everything but the artichoke hearts. So off to the store I went with 3 kids in tow for a can of artichoke hearts. Weird.

Dan is not a huge fan of artichoke so he said this had too many artichokes. But honestly, if there’s one artichoke, he says it’s too much artichoke. I disagree. But I will pretty much eat anything edible.

I added some cooked chicken breasts (shrimp would be good, too) to it as well to make sure it was nice and filling for Dan. If I try to serve him something without meat, he looks at me like I have 8 eyeballs. Unless it’s during Lent on a Friday. Then he just looks at me like I told him his childhood dog just died. Like it’s the worst thing ever.

1 lb pasta
2-3 cups cooked seasoned chicken (cubed, diced, or shredded)
8 oz cream cheese, softened
1 lb frozen spinach, thawed
1 can artichoke hearts, roughly chopped
1/3 cup mozzarella cheese, shredded (plus extra for topping)
1/3 cup grated parmesan 
1. Cook pasta according to package directions.
2. In a large skillet or pot, mix together hot pasta, cream cheese and milk.
3. Once the cream cheese is melted, add mozzarella and parmesan cheese.
4. Mix until all combined.
5. Add spinach.
6. Add chicken (if desired) and artichoke hearts.
7. Stir all together until well combined.

You can download and print the recipe here for your own records 🙂

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