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Creamy Chicken with Artichokes & Spinach has tender, pan-fried chicken breasts in a creamy goat cheese sauce with artichokes, spinach and roasted red peppers.
This delicious Creamy Chicken with Artichokes & Spinach looks quite fancy and impressive – but you could easily make it any day of the week with items found in your well-stocked pantry, plus a few fresh ingredients.
It’s also one of those recipes that can easily be adapted to fit what you have on hand. Instead of linguine, swap in spaghetti. No jarred roasted peppers on hand? Use fresh instead – and roast in the oven before removing the skins. Not a fan of goat cheese? Swap in feta, farmer’s cheese, or another milky soft cheese.
How do you make Creamy Chicken with Artichokes & Spinach?
This recipe comes together quickly once you start cooking, so it’s best to prep and measure out all of the ingredients before you start. In fact, in the time it takes to boil water and cook your pasta – the chicken and creamy sauce will be ready to spoon over the pasta.
Cook the pasta. Cook up a box of linguine according to package instructions. Be sure to save about two cups of the pasta water – you’ll add that later to the sauce.
Brown the chicken. While the pasta cooks, brown pieces of boneless, skinless chicken breast that have been dredged in a flour and egg wash coating, seasoned with grated Romano cheese, oregano, and other spices and seasonings. Set aside on a platter – the chicken will finish cooking later in the cooking process.
Make the sauce. Sauté onions and garlic in olive oil – then deglaze the pan with white wine. Add chicken stock and spinach, and cook just until wilted. Then add goat cheese and one cup of the pasta water to the pan – melting to create a creamy sauce.
Finish cooking the chicken. Nestle the chicken back into the pan and simmer for about four to five minutes, until the chicken is cooked through. Remove the chicken again to a platter.
Finish the sauce. Add butter, artichokes, roasted red peppers, and another cup of pasta water to the pan to heat through.
Serve the cooked chicken over the linguine with a generous amount of sauce over the top. (You can serve this on a platter like we did, or go right to individual portions on plates).
This Creamy Chicken with Artichokes & Spinach serves four to six people depending on portion size. Sprinkle additional Romano Cheese over the top of each serving if you’d like.
You may enjoy these other easy dinner recipes:
- Easy Fried Shrimp
- Easy Glazed Salmon
- Easy Rotisserie Chicken Tacos
- Easy Chicken & Rice
- Easy Tortellini Soup
12 ounces dry linguine (save 2 cups of the pasta water)
1 pound boneless skinless chicken breasts, (two breast halves)
1 cup all-purpose flour
½ teaspoon white pepper
4 whole eggs
¼ cup whole milk
1 teaspoon kosher salt
1 cup freshly grated Romano cheese, plus more for serving
2 additional tablespoons all-purpose flour
2 tablespoons fresh oregano, chopped
2 tablespoons extra virgin olive oil
8 tablespoons butter, divided
1 ½ cups sweet onion, diced
2 large garlic cloves sliced
¼ cup white wine
1 cup chicken stock
5 ounces fresh baby spinach
8 ounces goat cheese
1 14-ounce can artichoke hearts, drained and cut in half
1 7-ounce jar roasted red peppers, drained and diced
Place a large pot of salted water on to boil but don’t add the linguini yet until all of your ingredients are prepped.
Butterfly the two breast halves to about ¼ inch then cut each piece into three pieces to yield six pieces total between the two breast halves.
In a bowl, mix flour and white pepper.
In another bowl beat eggs with milk, salt, Romano cheese, the additional two tablespoons of flour and the fresh oregano.
Dredge each piece of chicken in the flour, shake excess, then into the egg mixture. Transfer coated chicken to a plate. The egg mixture is thick and should completely coat both sides.
Place the linguine into the boiling water to cook. Once the linguine is cooked, save two cups of the pasta water before draining.
While the linguine is cooking, heat a very large skillet or deep saute pan over medium high heat and add the olive oil.
Once the olive oil is shimmering, add three pieces of the chicken and brown for a minute or two on each side then transfer to a clean platter. Repeat for last three pieces. The chicken will not be completely cooked in this step.
Lower the heat to medium and add 4 tablespoons of the butter and once melted, add the onions and cook until soft, about 3-4 minutes.
Add garlic and cook one minute then add the wine to deglaze the pan.
Cook to evaporate the wine completely then add the chicken stock and spinach and cook for two minutes.
Stir in the goat cheese which will melt to form sauce.
The linguini should be cooked at this point. Drain but save two cups of the pasta water.
Add one cup of the pasta water to the goat cheese mixture then nestle the chicken pieces into this sauce and cook for 4-5 minutes over medium heat until they are cooked through, turning once half way through.
Remove the chicken to the platter.
Stir in the last four tablespoons of butter into the sauce.
Add the artichokes and roasted red peppers and stir to combine. Add the additional cup of pasta water as needed to form a creamy sauce. Heat to serving temperature.
Place cooked drained linguine on a platter and top with the chicken pieces and the sauce and serve with additional grated Romano cheese.
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