Chicken Artichoke Spaghetti


  • 1 lb Spaghetti
  • 2 TBSP Olive Oil
  • 2 Chicken Breast Cutlets
  • 2 TBSP Little Eataly Seasoning Blend
  • 2 Zucchini, small-diced,
  • 2 Cups Baby Spinach, rough chopped
  • *1 Cup Canned Artichoke Hearts, rough chopped
  • 1⁄2 Cup Sour Cream
  • 1⁄2 Cup Milk
Chicken Artichoke Spaghetti

Notes* This dish comes together so quickly that I start cooking spaghetti at the same time so that it's hot and ready to toss into my artichoke chicken mixture. *I prefer to use marinated jarred artichokes for extra flavor but canned works, too. You can always skip them altogether and add extra spinach.


Step 1: 

Cook spaghetti in heavily salted water according to instructions.

Step 2: 

Season chicken with 1 TBSP Little Eataly.

Step 3: 

In a large sauté pan, cook chicken in olive oil. Set aside.

Step 4: 

Sauté zucchini for 2-3 minutes.

Step 5: 

Add spinach and cook for 2 minutes.

Step 6: 

Add artichoke and season with 1 TBSP Little Eataly Seasoning.

Step 7: 

Slice chicken into thin strips and add to pan. Add hot spaghetti and stir.

Step 8: 

Add sour cream and milk and stir well.