Creamy, cheesy one pot spinach artichoke pasta tastes luxurious and is easily made with a handful of ingredients. Juicy chicken thighs, artichoke hearts, spinach and pasta all cook in one pot for a complete, flavorful meal your family will love.
One pot pasta is one of my favorite weeknight meals, not just because it produces fewer dishes, but also because the pasta absorbs SO much flavor as it cooks in the sauce. While we love One Pot Black Bean Fajita Pasta and Sun Dried Tomato Chickpea One Pot Pasta, this one pot spinach artichoke pasta has been on repeat lately!
One pot pasta was a huge trend a few years ago, but we are still going strong with them at our house! Easy to prep, easy to use for meal prep, and even possible to cook in the Instant Pot…there are so many reasons to love one pot pasta!
This spinach artichoke one pot pasta was included as one of our Freezer One Pot Pasta Packs, but now it has it’s very own post.
With chicken, spinach, artichokes, and cheese, it’s healthy comfort food at it’s finest!
Reasons why you’ll ♡ one pot spinach artichoke pasta
- everything cooks together in one pot
- it can be assembled ahead and frozen
- leftovers keep well for lunches
Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
Don’t forget to pin this post to save it for later!
How does one pot pasta work?
Just as the name suggests, one pot pasta involves cooking up the pasta with a sort of sauce. For spinach artichoke pasta, we combine our dry pasta with onion, artichoke hearts, chicken thighs, stock and pantry spices. As the pasta cooks, it absorbs the sauce and thickens with its starches. Adding cheese at the end is the final touch to thicken up the sauce!
Cooking the pasta up in the sauce will reduce the number of dishes you need to wash, but also helps the pasta absorb even more flavor as it cooks.
Types of pasta that work
I’ve experimented a lot with one pot pasta and have found a variety of pasta shapes to work including:
- bow tie
Avoid any large or bulky pasta shapes (like lasagna noodles or jumbo shells), and really small pasta shapes (like orzo or mini pasta shells).
I have also not tested gluten-free, chickpea or lentil pastas, so use them at your own risk.
Instant Pot option
I have successfully made this recipe in the Instant Pot, which makes it even easier to prepare (no stirring!). Use the recipe exactly as written and cook for half the cook time on the pasta box + 1-2 minutes (depending on how soft you’d like your pasta done). Once the pasta is cooked through, release the pressure immediately (quick pressure release), then stir in the cheese + spinach.
Using the Instant Pot can speed up the cook time of your pasta, and also means you do not need to stir the pasta while it cooks.
Meal prep it
One pot spinach artichoke pasta is a great meal prep recipe. You can use one of two strategies to meal prep it:
Since there is no saute step for this pasta recipe, it’s a great ‘dump and go’ kind of recipe.
What this means is that we can assemble the onion, chicken, artichokes, stock and spices in a bag or meal prep container, and store in the fridge or freezer until ready to cook. When we are ready to cook, we do not need to chop anything, simply add to the pot along with the pasta, stir it up, and cook away!
Do not add the pasta until just before you cook the recipe.
- pre-assembled spinach artichoke pasta packs can be stored in the fridge for 2-4 days (check the dates on your chicken to be sure), or the freezer for up to 3 months
- thaw completely before cooking up
Find my favorite freezer containers here
Alternatively, you can cook this recipe ahead, portion leftovers out into meal prep containers, and store in the fridge or freezer for easy reheat meals.
- store in the fridge for up to 4 days
- freeze for up to 3 months
- you will need to stir frequently (every 2 or so minutes) while cooking to help the pasta cook through evenly. Be sure to replace the lid after stirring.
- add the spinach and cheese after the pasta is cooked through
- the cheese helps the sauce to thicken and so I do not recommend skipping it
- for a vegetarian alternative, swap the chicken for chickpeas
- if using a different pasta shape than penne, use the cook time as an estimate and taste to determine if your pasta needs more or less time
More pasta recipes
- Kale Chicken Pasta Salad
- Chicken Caprese Pasta Bake
- One Pan Tuscan Chicken Pasta Bake
- Healthy Greek Chicken Pasta Salad
- Herbed Orzo Pasta Salad with Tomatoes & Feta
One Pot Spinach and Artichoke Pasta
- 1 1/2 cups artichoke hearts (drained & chopped)
- 1/2 large onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 lb boneless skinless chicken thighs (cut into 3/4 inch pieces)
- 2 cups stock or water
- 2 cups penne (6.5 oz; see note *)
- 1 ½ cups shredded cheese
- 4 large handfulls spinach
- In a 4 quart or larger pot, combine artichoke hearts, onion, salt, pepper, red pepper flakes, chicken, stock and pasta. Stir to combine.
- Cover and cook for 15-20 minutes, stirring every 2-3 minutes and returning the lid each time.
- When pasta is softened and cooked through, stir in the cheese and spinach.
- To assemble ahead and freeze, combine artichoke hearts, onion, salt, pepper, red pepper flakes, chicken and stock in a sturdy freezer bag, 8 cup meal prep container or 1/2 gallon reusable Stasher bag.
- Squeeze air out if possible and freeze for up to 3 months.
- Thaw completely, then add to a pot with pasta and cook as directed above.
**avoid orzo or large shapes like jumbo shells or lasagna noodles. Storage
- Freezer packs may be stored in the freezer for up to 3 months.
- After cooking, pasta may be stored in the fridge for up to 4 days or frozen for up to 3 months.