Spinach Artichoke Chicken

If you or someone else at the table has an especially healthy appetite, this savory chicken and creamy pasta recipe is a good one to have in your back pocket. Any pasta will do, but we really like flat ribbon-like noodles like tagliatelle, fettuccine, or linguine with cream sauce.


  • 2 boneless skinless chicken breasts, sliced into cutlets
  • Kosher salt
  • freshly ground black pepper
  • ½ cup all-purpose flour, for dredging
  • 4 Tablespoons Challenge Salted Butter, divided
  • 1 Tablespoon olive oil, divided
  • 2 garlic cloves, minced
  • ¾ cup dry white wine
  • ½ cup chicken stock
  • ½ cup heavy cream
  • 4 ounce cream cheese, cubed
  • ¼ cup grated Parmesan cheese
  • 1 jar quartered artichoke hearts (12 ounces), drained
  • 5 ounces baby spinach
  • pasta, for serving
  • garlic bread, for serving


  • 1
    Season chicken all over with salt and pepper. Put flour on a large plate or shallow dish and, working one piece at a time, lightly press chicken into the flour to coat. Shake off excess and transfer to a plate.
  • 2
    Melt 2 Tablespoons butter and 1 Tablespoon oil in a large skillet over medium-high heat. When butter and oil start to sizzle, add chicken and cook for 3 minutes. Flip and cook for another 3 minutes. Return to plate.
  • 3
    Wipe out skillet and melt remaining 2 Tablespoons butter. Add the garlic and sauté over medium heat until fragrant, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes.
  • 4
    Whisk in chicken stock, cream and cream cheese and simmer until melted and smooth. Mix in parmesan; season with salt and pepper. Stir artichokes and spinach and cook until wilted, about 2 minutes. Return chicken to the pan and simmer for 5 minutes, or until chicken is cooked through. Serve hot, with buttery pasta and garlic bread.