chicken spinach & artichoke arrabbiata with pasta

★★★★★ 1
kittyohkitty avatar
By Karen B
from Manchester, NH

I made this one night when I had not much in the house. The ingredients came together for a fabulous meal. Try it with shrimp or other seafood.

Blue Ribbon Recipe

This is a simple pasta dinner that's delicious and flavorful. In Italian, arrabbiata means angry. In this recipe, it refers to the spice of the dish. And a punch of spice it has! All the veggies soak up the wonderful spice flavor. The chicken cooks down to be a tender, thick sauce. This Italian recipe is a nice change from your plain sauce.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4-6
prep time 35 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken spinach & artichoke arrabbiata with pasta

  • 4
    boneless chicken breasts cut into 1 1/2 inch cubes (cut while partially frozen for easy, even cutting)
  • 2 Tbsp
    olive oil
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    thyme, dried
  • 1/4 tsp
    cayenne pepper
  • 1 Tbsp
    parsley, chopped
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 md
    onion, quartered and sliced into 1/2 inch slices
  • 2 clove
    garlic, minced (or 1 tablespoon prepared minced garlic from the jar)
  • 1 can
    artichoke hearts, 14 oz. (not pickled) chopped into somewhat large pieces (remember they will break up some during cooking)
  • 2 c
    fresh spinach (cut chiffonade style--roll a bunch of the leaves together cigar-style, and then slice through with a knife to make ribbons) or 1 package frozen chopped spinach, thawed and drained.
  • 1 jar
    spicy pasta sauce (tomato based, any flavor works but spicy works best. If using a garden style sauce, increase the cayenne to taste.), 24 oz
  • 1 pkg
    penne or other pasta, 16 oz, cooked

How To Make chicken spinach & artichoke arrabbiata with pasta

Test Kitchen Tips
We found our sauce a tad thick. We added a little bit of water to thin out the sauce and it was perfect.
  • Cubes of chicken in a skillet.
    1
    Cut up the chicken. Heat the olive oil in a deep skillet. Add the chicken and cook through.
  • Adding onion to the skillet with chicken.
    2
    Add the sliced onion, cook until mostly tender.
  • Adding artichoke, spinach, and seasonings.
    3
    Add the garlic, seasonings, artichokes, and spinach. Continue cooking until some browning of the chicken and onion occurs, but not too much.
  • Adding sauce to chicken mixture.
    4
    Add the jar of sauce.
  • Simmering on low until cooked.
    5
    Continue to cook on very low until chicken is fork tender. Serve over pasta or rice.
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