Best 4 Chicken Spinach And Artichoke Mac And Cheese Recipes

Indulge in a culinary delight that combines the classic comfort of macaroni and cheese with the vibrant flavors of chicken, spinach, and artichoke. This delectable dish is a symphony of textures and tastes, featuring tender chicken, wilted spinach, and succulent artichoke hearts, all enveloped in a creamy, cheesy sauce and baked to perfection. Each bite offers a harmonious blend of flavors and textures, making it an irresistible meal for any occasion. In addition to the main recipe, this article also includes variations such as a vegetarian version, a spicy version, and a crockpot version, ensuring there's something for every palate and preference. Whether you're a seasoned cook or a beginner in the kitchen, this comprehensive guide will provide you with all the necessary steps and tips to create a mouthwatering chicken spinach and artichoke mac and cheese that will impress your taste buds and leave you craving for more.

Here are our top 4 tried and tested recipes!

SPINACH & ARTICHOKE CHICKEN

Spinach & Artichoke Chicken image

Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.

Provided by Adam Dolge

Categories Healthy Chicken Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen spinach, thawed
½ cup chopped canned artichoke hearts, rinsed
½ cup shredded Monterey Jack cheese
2 ounces reduced-fat cream cheese, softened
2 tablespoons mayonnaise
1 pound chicken cutlets
½ teaspoon ground pepper
⅛ teaspoon salt
2 tablespoons extra-virgin olive oil

Steps:

Preheat broiler to high.
Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine.
Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.
Top the chicken with the spinach mixture. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is bubbly, 2 to 3 minutes.

Nutrition Facts : Calories 366 calories, Carbohydrate 6 g, Cholesterol 108 mg, Fat 23 g, Fiber 3 g, Protein 33 g, SaturatedFat 7 g, Sodium 449 mg, Sugar 1 g

SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY

Spinach Artichoke Mac & Cheese Recipe by Tasty image

Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 cloves garlic, minced
5 oz spinach
1 cup artichoke heart, drained
3 cups milk
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups elbow macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese, divided

Steps:

Preheat oven to 450°F (230°C).
In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
Slowly add the milk, salt, and pepper. Stir until milk is boiling.
Add the macaroni, cooking until the milk coats the macaroni like a glaze.
Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
Sprinkle the remaining mozzarella on top.
Bake for 7 minutes, until cheese is bubbly and golden brown.
Enjoy!

Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams

SPINACH ARTICHOKE CHICKEN

Spinach Artichoke Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving

Steps:

Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

CHICKEN SPINACH AND ARTICHOKE MAC AND CHEESE

Chicken Spinach and Artichoke Mac and Cheese image

This is a crowd pleaser. Cheese, chicken, artichokes, spinach and pasta, the combination is comfort food at its best!

Provided by Marvin Beachler

Categories Casseroles

Time 1h

Number Of Ingredients 16

Ingredients

3 c chicken, cooked
16 oz pasta of choice
3 c cheese, i use 1 cup each fontina, irish white cheddar and gruyer
1 bag(s) spinach, blanched
1 can(s) artichoke hearts, 14 oz.
3 c whole milk
6 oz butter
1/3 c all-purpose flour
1/2 tsp dried mustard
1/4 tsp ground nutmeg
salt and white pepper, to taste
TOPPING
1 1/2 c panko bread crumbs
1/2 c parmesan cheese
1/2 tsp white pepper
6 oz butter, softend

Steps:

1. Preheat oven to 375 degrees F.
2. Heat butter in a large sized skillet until melted.
3. Add flour, dried mustard and nutmeg, whisking constantly until the rue is light brown (not tan colored but, brown) about three to four minutes.
4. Add milk, 1/2 cup at a time, until the mixture is smooth and starting to thicken.
5. When all of the milk is absorbed add the cheese and continue whisking until the mixture is again smooth, about two minutes.
6. Place all ingredients, except topping, into a large bowl and gently mix until all ingredients are evenly distributed.
7. Spray a 9x12 oven proof dish with Pam.
8. Pour mixture into the prepared pan and smooth the top as best as you can.
9. Mix the ingredient for the topping and distribute evenly over the mac and cheese, covering any exposed macaroni.
10. Place in the preheated oven, uncovered, for 30 minutes or until browned.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh spinach, artichoke hearts, and chicken.
To save time, you can use pre-cooked chicken or rotisserie chicken.
If you don't have heavy cream, you can substitute milk or half-and-half.
If you want a creamier sauce, add more cheese or a béchamel sauce.
Serve the mac and cheese immediately, or it will start to thicken.

Conclusion:

Chicken, spinach, and artichoke mac and cheese is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken or rotisserie chicken. This dish is also a good source of protein, vegetables, and calcium. You can adjust the ingredients to suit your own taste, and you can also add other vegetables, such as broccoli or cauliflower.