Spinach Artichoke Chicken

If you or someone else at the table has an especially healthy appetite, this savory chicken and creamy pasta recipe is a good one to have in your back pocket. Any pasta will do, but we really like flat ribbon-like noodles like tagliatelle, fettuccine, or linguine with cream sauce.







  • 2 boneless, skinless chicken breasts, sliced into cutlets
  • kosher salt
  • freshly ground black pepper
  • ½ cup all-purpose flour, for dredging
  • 4 Tablespoons Challenge Butter, divided
  • 1 Tablespoon olive oil, divided
  • 2 garlic cloves, minced
  • ¾ cup dry white wine
  • ½ cup chicken stock
  • ½ cup heavy cream
  • 4 ounce cream cheese, cubed
  • ¼ cup grated Parmesan cheese
  • 1 jar (12 ounces) quartered artichoke hearts, drained
  • 5 ounces baby spinach
  • pasta, for serving
  • garlic bread, for serving


  • 1

    Season chicken all over with salt and pepper. Put flour on a large plate or shallow dish and, working one piece at a time, lightly press chicken into the flour to coat. Shake off excess and transfer to a plate.

  • 2

    Melt 2 tablespoons butter and 1 Tablespoon oil in a large skillet over medium-high heat. When butter and oil start to sizzle, add chicken and cook for 3 minutes. Flip and cook for another 3 minutes. Return to plate.

  • 3

    Wipe out skillet and melt remaining 2 tablespoons butter. Add the garlic and sauté over medium heat until fragrant, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes.

  • 4

    Whisk in chicken stock, cream and cream cheese and simmer until melted and smooth. Mix in parmesan and season with salt and pepper. Stir artichokes and spinach and cook until wilted, about 2 minutes. Return chicken to the pan and simmer for 5 minutes, or until chicken is cooked through. Serve hot, with buttery pasta and garlic bread.

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