Creamy Spinach Artichoke Sausage and Chicken Pasta
Inspired by the popular dip, Creamy Spinach Artichoke Sausage and Chicken Pasta is a hearty, flavorful, 20-minute weeknight meal for your family.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
- 1/2 pound sliced Bryan smoked sausage or kielbasa sausage
- 1 to 2 boneless skinless chicken breasts, cubed
- 12 ounces pasta
- 1 teaspoon minced garlic about 1 clove
- 2 to 3 cups baby spinach more if you prefer
- 6- ounce jar artichoke hearts
- 1/2 cup chicken stock
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon black pepper or to taste
- 1/4 teaspoon red pepper flakes or to taste
Boil pasta according to instructions to al dente stage. Drain and reserve water.
In a large skillet over medium heat, cook the sausage and chicken 6 to 7 minutes or until cooked through. I used a non-stick pan and did not need oil.
Remove sausage and chicken from pan. You need about 1 tablespoon grease in the pan. Pour off or any extra or if there is not enough use 1 tablespoon of the oil that the artichokes are packed in.
On medium heat, add garlic to the pan with the oil/grease and cook about 30 seconds.
Add the chicken stock to the pan and bring it to a boil. Scrap the bottom of the pan. (Note, if you're using a non-stick pan you will need to use a wooden spoon or heat-resistant spatula.)
Add the heavy cream and bring to a boil. Cook until the sauce is slightly thick.
Add the parmesan cheese, chicken, sausage, spinach, artichokes, and pasta to the pan. Toss to coat.
Add pasta water is needed to thin sauce.
Add seasonings. Stir.
Garnish with more cheese if desired.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
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