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Spinach-Artichoke Chicken Pasta
Rachel Kim

Spinach-Artichoke Chicken Pasta

This pasta borrows the spinach-and-artichoke combination without turning dinner into a bowl of dip. Chicken thighs make a savory broth, and cream cheese plus Parmesan enter after cooking for a smooth sauce. Shells are boiled separately and hold the chopped vegetables well.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 can 14 oz quartered artichoke hearts, drained and chopped
  • 1 medium yellow onion chopped
  • 4 garlic cloves minced
  • 1 1/2 cups low-sodium chicken broth
  • 6 oz cream cheese cubed and softened
  • 1 cup finely grated Parmesan cheese
  • 5 oz baby spinach
  • 12 oz medium pasta shells

Method
 

  1. Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker.
  2. Add the artichokes, onion, garlic and broth, cover and cook on low until the thighs are tender, 5 to 5 1/2 hours.
  3. Move the chicken to a bowl, cut it into bite-size pieces and skim the cooking liquid.
  4. Turn the cooker to high and whisk in the softened cream cheese until smooth, then add the Parmesan.
  5. Stir in the spinach and chicken and cook until the spinach wilts, about 8 minutes.
  6. Boil the pasta shells until just tender and drain them well.
  7. Fold the hot shells through the chicken sauce and serve immediately.