Cheesy Spinach and Artichoke Chicken Pasta

They called on Tuesday. Mrs. Dominguez called at ten forty-five in the morning and offered me the job: self-contained SpEd classroom, grades two through four, southwest side Chicago elementary school, starting in August. I said yes before she finished the sentence. She said they were glad. I hung up and went to find Patty, who was in the kitchen making soup. I said "I got the job." She stopped stirring and turned around and said "Of course you did" and hugged me for a long time without saying anything else.

I called Steve in the garage and told him through the door. He came out and said "Good" and then, after a pause, "You'll be good at it." That is Steve's entire version of a standing ovation and a ticker-tape parade. Then he went back in the garage. I called Matt and he whooped, actual whooping, which Matt never does, and Danielle got on the line and said "Amanda you are going to change those kids' lives." I called Kristin and she said "Knew it." I called Dr. Perkins's voicemail and said I got a teaching job and she will hear it next week and be very pleased.

Babcia Rose got a personal visit. I drove to her house and knocked and told her and she sat in her chair and said "Good. The children need someone." The exact same words she had said at Thanksgiving. Like she had been sitting with them in her chair all this time, waiting for me to earn them again. I sat with her for an hour drinking tea while she told me about the schools in Oak Lawn in 1960, when Steve was a baby and she had started substitute teaching to bring in extra money.

Patty made a celebratory dinner: baked chicken and roasted potatoes and a green salad and a bottle of wine Steve opened from the back of the cabinet where he keeps things for "special occasions" that are always slightly too long in waiting. We ate the whole thing. I went to bed early, tired and happy, in the same house where I have always been happiest when things go right.

Patty’s baked chicken that night was perfect — simple, warm, exactly right for the occasion — and it made me want to be able to do the same thing for someone else someday. This Cheesy Spinach and Artichoke Chicken Pasta is the recipe I’ve landed on for those moments: the kind of dinner that says “something good happened here and we are going to sit down and really taste it.” It’s got the richness and comfort of a celebration meal without requiring you to be anywhere but the kitchen, which is honestly where I want to be when I’m happiest anyway.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz penne or rigatoni pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 (14 oz) can artichoke hearts, drained and roughly chopped
3 cups fresh baby spinach
1 (8 oz) block cream cheese, softened and cubed
1 cup sour cream
1 cup low-sodium chicken broth
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Sear the chicken. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.
Build the sauce. Reduce heat to medium. In the same skillet, add garlic and cook for 1 minute until fragrant. Add chicken broth and cream cheese, stirring until the cream cheese melts into a smooth sauce, about 3–4 minutes. Stir in sour cream until fully combined.
Add the vegetables. Stir in artichoke hearts and spinach. Cook for 2–3 minutes until the spinach is wilted. Add 1 cup of mozzarella and 1/4 cup Parmesan, stirring until melted and the sauce is creamy. Season with onion powder, red pepper flakes if using, and additional salt and pepper to taste.
Combine and top. Return the chicken to the skillet. Add the cooked pasta and toss to coat evenly, adding reserved pasta water a splash at a time if the sauce needs loosening. Sprinkle remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top.
Broil to finish. Place the skillet under the broiler on high for 2–4 minutes, until the cheese on top is bubbly and lightly golden. Watch carefully. Let rest for 5 minutes before serving.

Nutrition (per serving)

Cheesy Spinach and Artichoke Chicken Pasta — The Dinner You Make When Everything Finally Goes Right