Chicken Spinach Artichoke Pasta

Chicken Spinach Artichoke Pasta

{adapted from delish.com}

INGREDIENTS
12 oz. pasta
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
3 c. baby spinach
1 15-oz. can artichoke hearts, quartered
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
3 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. low-sodium chicken broth
1/2 c. milk
1 c. shredded mozzarella
1/4 c. shredded Parmesan, plus more for garnish
1 teaspoon of lemon pepper seasoning

DIRECTIONS:

In a large pot of salted boiling water, cook pasta. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and spinach and cook until wilted, 3 minutes, then add artichokes and cook until heated through. Set aside.

Add chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 6 minutes per side. Set aside.

To skillet, add butter and let melt. Add flour and whisk until combined, then add chicken broth, milk, and cheese. Season with salt and pepper.

Return cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.

Garnish with Parm and serve.

*I seasoned with a quite a few dashes of lemon pepper to add a little more flavor*

Enjoy! 👌🏼

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