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+ servings

Spinach Linguine with Creamy Chicken Sausage and Artichoke Sauce

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Dish
Servings 6 servings
Calories 425 kcal


  • 1 package spinach linguine
  • 1 tbsp olive oil
  • 1 pound mild Italian chicken sausage removed from casings
  • 2 cloves garlic minced
  • 5 oz baby spinach
  • 10 artichoke hearts
  • salt and pepper to taste
  • 1 cup chicken broth
  • 4 tbsp Anthony's Heavy Cream Powder
  • 1 tbsp flour
  • red pepper flakes optional
  • parmesan cheese


  • In a large pot, boil water and cook linguine (al dente) as directed on package.
  • In a separate saucepan, heat olive oil over medium heat. Add the chicken sausage and cook, breaking it apart. Add the garlic and cook another 2 minutes.
  • When the sausage is fully cooked, add the spinach, artichoke hearts, salt, and pepper.
  • In a measuring cup, whisk together the chicken broth and powdered heavy cream. Add the mixture to the saucepan and bring to a boil, stirring occasionally.
  • Sprinkle flour over sauce and incorporate. Stir until sauce slightly thickens.
  • Once linguine is cooked, drain and add to the saucepan. Toss pasta to coat with sauce.
  • To serve, sprinkle with red pepper flakes and parmesan cheese.


Serving: 1/6Calories: 425kcalCarbohydrates: 59gProtein: 23gFat: 10gSaturated Fat: 4gCholesterol: 60mgSodium: 420mgFiber: 5gSugar: 5g
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