Spinach Artichoke Pasta with Chicken Sausage
One-Pot Spinach Artichoke Chicken pasta is a delicious easy-to-make meal that features flavorful chicken sausage paired with fresh spinach, artichoke hearts, all in a cheesy sauce.
Servings: 4 servings
Calories: 755kcal
Ingredients
- 12 ounces chicken sausage cooked
- 12 ounces marinated artichoke hearts artichoke hearts quartered
- 4 ½ cups water
- 12 ounces dried linguine pasta
- 1 Parmesan cheese rind optional
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- ¼ tsp. red pepper flakes
- ½ teaspoon freshly ground black pepper
- 250 grams bunch fresh spinach
- 1 cup parmesan cheese grated
Instructions
- Cut 12 ounces cooked chicken sausage into ½-inch thick rounds and drain 1 jar marinated artichokes hearts and quarter them. Place both in a large, straight-sided skillet.
- Add 4 ½ cups water, 12 ounces dried linguine, 1 Parmesan cheese rind if desired, 2 tablespoons olive oil, 2 teaspoons kosher salt, and ½ teaspoon black pepper.
- Bring to a boil over high heat (this will take about 5 minutes).
- Boil, stirring and turning the pasta with tongs occasionally to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes.
- In the last 2 minutes of cooking, add 1 bunch spinach.
- Remove from the heat. Remove the Parmesan rind, add 1 cup grated Parmesan cheese, and toss to combine.
- Taste and season with more salt as needed.
Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
You may need to add a bit of chicken broth/stock at the end to make sure the dish is “saucy” but not runny.
Nutrition
Calories: 755kcal | Carbohydrates: 75g | Protein: 36g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 2830mg | Potassium: 571mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7299IU | Vitamin C: 37mg | Calcium: 404mg | Iron: 4mg