Spinach Artichoke Chicken Pasta Skillet Recipe

1. Bring a large pot of salted water to boil for the pasta. Preheat an oven broiler with a rack 4-6 inches from the top of the oven.

2. Combine the olive oil and 2 tablespoons of chicken stock in a large cast iron skillet. Add frozen chicken and season with salt and pepper. Cover and cook the chicken over medium heat. Cook for 20-30 minutes turning occasionally until chicken reaches an internal temperature of 170°F. Remove the chicken from pan and set aside on a cutting board. Once the chicken has cooled for 5 minutes, it can be sliced, diced, or shredded.

3. While the chicken is cooking, cook the pasta in the boiling water according to package instructions. Drain and toss with a small amount of olive oil.

4. In the skillet used to cook the chicken, add 1/4 cup chicken stock and butter. Chef Tip: Spice up the dish by adding 1 teaspoon of crushed red pepper flakes. Stir and cook over medium heat for 1 minute. Add the spinach and cook for 3 minutes.

5. Drain and chop the artichoke hearts into small, bite-sized pieces. Add the chopped artichoke hearts and Alfredo sauce to the skillet. Stir and cook over medium heat for 5 minutes. Add the cooked pasta and toss to coat. Remove the skillet from heat and top with the chicken and parmesan cheese.

6. Carefully place the skillet in the oven below the broiler just until the cheese has melted and browned.

7. Remove the skillet from the oven and garnish with the parsley.