Spinach and Artichoke Baked Penne with Chicken




  • 1.5 lbs Boneless, skinless chicken breasts
  • 1 Tablespoon Dry White Wine
  • 10 oz. Baby Spinach
  • 2- 14oz. Cans Artichoke Hearts
  • 1 lb Penne Pasta
  • 1/4 Cup 1/2 &1/2
  • 6 oz. Whipped Cream Cheese
  • 1/3 Cup Sour Cream
  • 3/4 Cup Shredded Cabot White Oak Cheddar
  • 3/4 Cup Freshly Shaved Parmesan
  • 1 Tablespoon Chicken Broth
  • Butter
  • Olive Oil
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    Made it


    1. Preheat oven to 350. In a large pot, salt and boil water. Cook pasta until slightly more done than al dente. While pasta is cooking, cube the chicken breasts into 1/2" pieces, salt and pepper. Then and sauté in olive oil. When cooked through, splash tablespoon of white wine, cook off then set aside. Drain the artichokes, then cut the leaves off the hearts and roughly chop the meaty portion. Set aside. Sauté the spinach in olive oil, drain liquid and finely chop. Set Aside. When the pasta is done, drain the water and return to the pot. Reduce heat to low. Add butter and stir until melted and evenly distributed, then add 1/2 & 1/2 and tablespoon of chicken broth. Add in the sour cream and whipped cream cheese. Stir gently, but well. Add in the chopped spinach, artichokes and chicken. Stir in 1/2 cup of the Parmesan. Add freshly ground pepper and garlic salt to taste. I use a few good shakes. Move the pasta mixture into a greased 9x13 baking dish. Top the pasta with the Cabot cheddar and the remaining parmesan. Bake 20 minutes, then turn broiler to low to brown the top.
    2. You can add a bit more sour cream and/or cream cheese if you want it even creamier. Give it a taste after get all the ingredients mixed in.