Spinach, Artichoke, Sun-Dried Tomato, and Chicken Sausage Pasta
I’m so excited to share a super simple pasta dish that tastes every bit as amazing as it looks! I am all about creating a show-stopping meal without the stress, and this creamy spinach, artichoke, sun-dried tomato pasta absolutely delivers. In just about 30 minutes too.
I’ve honestly never met a combo like sun-dried tomatoes and artichokes that doesn’t completely shine together. It’s one of those pairings that just works every single time!
We’re talking a luscious, creamy and cheesy white sauce loaded with Parmesan, brightened with a little kiss of lemon, and packed with fresh spinach for that perfect pop of color and freshness. The sun-dried tomatoes bring bold, savory flavor that takes this dish to the next level.
It’s simple, it’s elegant, and it’s the kind of weeknight pasta that feels fancy enough for hosting guests, but easy enough for any night of the week. Pasta night just got a serious upgrade!
What You’ll Need
This pasta comes together with simple, flavor-packed ingredients that make every bite feel special!
Pasta: I love rigatoni because the grooves it has really holds onto all that creamy sauce, and adds to that show stopping appeal, but use your favorite shape!
Butter + flour: A necessity for the base of a quick, silky roux that builds the sauce
Garlic: Measure with your heart… I always say more is more
Chicken Bone Broth: A flavorful liquid base for the sauce.
Dijon mustard: A secret flavor booster for depth and savoriness. You won’t taste it, but you’ll definitely miss the depth if it’s subtracted.
Lemon juice: Just a splash to brighten everything up.
Italian seasoning: A cozy blend of dried herbs that ties it all together.
Sun-dried tomatoes: naturally sweet, rich, and super flavorful.
Heavy cream + Parmesan: The dream team for a luxuriously creamy, decadent finish
Spinach: A fresh pop of color and balance to all that richness.
Artichoke: An earthy and savory addition, and a perfect complement to the sun-dried tomatoes.
Chicken sausage: My personal favorite, but any meat will pair beautifully, or you can even omit it! The veggies alone make this dish hearty and super flavorful.
Mix N’ Match
The beautiful thing about this recipe is just how versatile it is. You can easily mix and match based on what you love or what you have on hand!
chicken? No problem. Swap it out for turkey or beef instead. You can even skip the meat entirely to make it vegetarian, and it’s still just as rich, satisfying, and full of flavor.
Don’t love artichokes? No worries at all. Just leave them out and the dish will still be absolutely delicious.
You can also easily swap the sun-dried tomatoes if you prefer something different. Try diced tomatoes for a softer, more classic flavor, or cherry tomatoes for a fresh, juicy pop instead.
That’s the beauty of this recipe. It’s super flexible, so you can make it your own and still end up with a creamy, flavorful pasta every time!
Sun-dried Tomato, Artichoke, Spinach, and Chicken Sausage Pasta
Ingredients
- 8 oz pasta
- 2 tbsp butter
- 1 tbsp flour
- ¾ cup chicken bone broth
- 2 cloves garlic, minced
- ½ tsp Dijon mustard
- 1 cup artichoke, quartered
- 1 lemon, juiced
- ½ cup sun-dried tomatoes, julienned
- ¾ cup heavy whipping cream
- ⅓ cup Parmesan cheese, freshly grated
- 2 cups fresh baby spinach
- 1 lb chicken sausage
- ½ tsp Italian seasoning
- salt and pepper to taste
Instructions
- Boil the pasta. Cook the pasta al dente according to the package instructions.
- Cook the sausages. In a skillet, heat up the sausages until fully cooked through. This will be about 5-7 minutes on each side. Once done, set aside to cool.
- Make your sauce. In the same skillet, add your butter to melt. Add your flour and garlic and mix until the flour turns golden and smells fragrant. Whisk in your chicken bone broth and keep a constant whisk until the lumps of the flour smooth out and your sauce is reduced to half. Once reduced, add your spices, dijon mustard, lemon, Parmesan cheese, and cream. Whisk.
- Add in your veggies. Add in your sun-dried tomatoes, artichoke, and spinach. I like to put the lid on the skillet to help aid the spinach into wilting. Leave the lid on the skillet for about 5 minutes.
- Cut up your sausage. While the spinach is wilting down, cut up your chicken sausage into bite size pieces. Add them into your sauce and incorporate them into your sauce.
- Serve. Plate the pasta with the sauce and it is ready to enjoy!
