Spinach & Artichoke Chicken Skillet

Spinach & Artichoke Chicken Skillet

As I found a box of spinach in my freezer, I immediately got a hit with spinach artichoke dip cravings.  Why not take a dinner spin on this classic deliciously creamy dip and add in some chicken and pasta to really make it a whole meal?  This spinach and artichoke chicken skillet turned out so amazingly rich and hearty I didn't miss the chip aspect at all!  


  • 2 chicken breasts halved
  • 2+ cups rigatoni pasta (or sub for your favorite pasta)
  • 1 cup half and half 
  • 1/2 block (4oz) cream cheese cut into cubes  
  • 1 tablespoon flour
  • 4 tablespoons unsalted butter
  • 3 garlic cloves
  • 1/2 jar artichokes 
  • 1 box frozen spinach (thawed and excess water squeezed out) 
  • 1/3 cup fresh grated parmesan cheese (jar is just fine here too!)  
  • 1/2 teaspoon salt 
  • Seasoned salt (I used Mortons here), paprika and salt and pepper for the chicken

Make It: 

  • Liberally sprinkle halved chicken with seasoned salt, paprika and lighter sprinkle with salt and pepper.  I cooked these on my Blackstone grill over high heat at 4 minutes per side; however, you can cook these the same way in your deep skillet.  Preheat to medium-high heat, drizzle of olive oil and cook chicken 4-5 minutes per side (or until registers at 165).
  • Remove chicken and let rest on cutting board (use a wood cutting board with grooves to catch those runaway juices!) lightly tent with foil.
  • Start cooking that rigatoni in a separate pot (don't forget to salt the water!)
  • In the same deep skillet you just cooked your chicken in, melt the unsalted butter and on low-medium heat and whisk in the flour once melted.  Let that cook for at least a minute to cook the flour taste out. 
  • Add in 3 crushed garlic cloves and cook for 30 more seconds. 
  • Raise your heat to medium-high and slowly start whisking in the half and half. 
  • Add in the cream cheese cubes and keep stirring/whisking until those melt in. Add in the 1/2 teaspoon of salt. 
  • Add in thawed spinach and artichokes, stir until warm.
  • Using a large spoon, dish rigatoni straight from pasta water into the sauce (you want some of the pasta water to come over. That starchy water will hold everything together nicely) 
  • Slice chicken and layer on top of individual dishes! Sprinkle with fresh cracked pepper and extra parmesan if desired.  

Tools We Love: 

  • Nest 12" cast iron braising pan
  • Dreamfarm Garjet 
  • The Grate Plate ceramic grating plate 
  • GIR ultimate perforated spoon 

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