One-Pot Spinach-Artichoke Chicken Pasta

published Sep 9, 2020
Snapshot Cooking
One-Pot Spinach Artichoke Chicken Pasta

This all-in-one dinner, which starts with smart shortcuts like pre-cooked chicken sausage and marinated artichoke hearts, is ready in 15 minutes.

Serves4

Prep5 minutes

Cook8 minutes to 10 minutes

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One-Pot Spinach Artichoke Chicken Pasta
Credit: Joe Lingeman

This 15-minute meal is a guaranteed win. It’s packed with protein, greens, and plenty of cheese. Starting with shortcuts like pre-cooked chicken sausage and marinated artichoke means every bite is packed with flavor despite the impressively short cook time.

The real trick here, though, is cooking all the ingredients right in the pot with the pasta, which leaves you with a single dish to clean and infuses the noodles with flavor. As the pasta boils, the water cooks down into a starchy binder, creating a silky, built-in sauce. Try it once, and you’ll be hooked.

Credit: Joe Lingeman

One-Pot Spinach Artichoke Chicken Pasta

This all-in-one dinner, which starts with smart shortcuts like pre-cooked chicken sausage and marinated artichoke hearts, is ready in 15 minutes.

Prep time 5 minutes

Cook time 8 minutes to 10 minutes

Serves 4

Nutritional Info

Ingredients

  • 12 ounces

    cooked chicken sausage

  • 1 (12-ounce) jar

    quartered, marinated artichoke hearts

  • 4 1/2 cups

    water

  • 12 ounces

    dried linguine pasta

  • 1

    Parmesan cheese rind (optional)

  • 2 tablespoons

    olive oil

  • 2 teaspoons

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 1 bunch

    fresh spinach

  • 1 cup

    grated Parmesan cheese

Instructions

  1. Cut 12 ounces chicken sausage into 1/2-inch thick rounds and drain 1 jar marinated artichokes hearts. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 12 ounces dried linguine, 1 Parmesan cheese rind if desired, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

  2. Bring to a boil over high heat (this will take about 5 minutes). Boil, stirring and turning the pasta with tongs occasionally to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last 2 minutes of cooking, add 1 bunch spinach.

  3. Remove from the heat. Remove the Parmesan rind, add 1 cup grated Parmesan cheese, and toss to combine. Taste and season with more salt as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.