This speedy recipe uses a semi-homemade approach to create a one pot spinach and artichoke pasta dish that’s full of flavor without too much prep work.
Boil and drain the pasta in salty water according to the package directions. Return the drained pasta to the warm pot.
Turn the heat under the pot onto the lowest setting and add the baby spinach, jarred pesto, lemon juice, and lemon zest to the pan. Stir to coat the pasta in the pesto, letting the residual heat from the pan wilt the spinach.
Add the chopped marinated artichokes and chicken to the pot and stir to combine everything together.
Break open the balls of burrata cheese over the pot of pasta, using your hands to shred the cheese into bite-sized bits. Add a pinch of salt and red pepper flakes to the pot and stir to combine everything together once more. Enjoy!