One Pot Spinach Artichoke Pasta

This cheesy one-pot delight is easy to prep, quick to cook, hard not to love.


  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 lb chicken, diced
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1/2 lb rigatoni pasta, uncooked
  • 14 oz quartered artichoke hearts
  • 2 cups baby spinach
  • 2 cups Crystal Farms Shredded Mozzarella Cheese
Recommended Crystal Farms Product Substitutions: Crystal Farms Reduced Fat Shredded Mozzarella Cheese


  • In a 3-quart oven proof skillet, heat the olive oil. Add the garlic and cook until just tender, about 30 seconds. Preheat the oven to 350 degrees.
  • Add the chicken and season with salt and pepper.
    Cook the chicken until just browned (it will continue to cook).
  • Add the uncooked pasta, chicken stock, and heavy cream. Cover and bring to a boil. Remove the cover and reduce to a simmer. Stir, cook for 10 minutes or until the pasta is tender.
  • Stir in the artichoke hearts and spinach. Continue stirring until the spinach is wilted.
  • Top with the cheese and put in the oven until the cheese is completely melted. Serve immediately.
Recipe Courtesy of: Lisa Longley