Creamy Chicken Spinach Pasta
This Creamy Chicken Spinach Pasta is a rich, satisfying weeknight dinner that comes together in just 30 minutes. Tender seared chicken pieces and fresh baby spinach are tossed with penne pasta in a velvety garlic parmesan cream sauce that tastes like something straight from a nice Italian restaurant — all made in one skillet with simple pantry staples.
Equipment
- Large pot For boiling pasta, 4-6 quart capacity
- Large skillet or sauté pan 12-inch recommended
- Cutting board
- Chef's knife
- Wooden spoon or silicone spatula
- Colander For draining pasta
- Measuring cups and spoons
- Box grater For freshly grating parmesan
- Tongs For tossing pasta
Ingredients
- 12 oz penne pasta 340g; or fettuccine, rigatoni, or preferred shape
- 1.5 lbs boneless skinless chicken breasts 680g, cut into 1-inch pieces
- 3 tbsp olive oil divided
- 4 garlic cloves minced
- 1 cup chicken broth 240ml
- 1.5 cups heavy whipping cream 360ml
- 1 cup freshly grated parmesan cheese 100g; plus more for serving — always grate fresh from a block
- 3 cups fresh baby spinach 90g
- 1 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- salt and black pepper to taste
- 0.25 tsp red pepper flakes optional, for a little heat
For Garnish
- fresh parsley or basil chopped, for garnish
- grated parmesan cheese extra, for serving
Instructions
- Bring a large pot of generously salted water to a boil and cook the penne until al dente according to package directions (about 9–11 minutes). Before draining, reserve 1 cup of starchy pasta water, then drain the pasta without rinsing.
- Pat the chicken pieces dry, then toss with salt, pepper, Italian seasoning, garlic powder, and onion powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the chicken in a single layer for 4–5 minutes per side until golden and cooked through (165°F / 74°C), then transfer to a plate.
- Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the same skillet, then add the minced garlic and stir constantly for 30–60 seconds until fragrant and just golden — do not let it burn.
- Pour in the chicken broth and scrape up any browned bits from the pan, then let it simmer for 1–2 minutes. Add the heavy cream, bring to a gentle simmer over medium heat, and cook for 3–4 minutes, stirring occasionally, until the sauce thickens and coats a spoon.
- Reduce heat to low and stir in the grated parmesan a handful at a time until fully melted, then add the red pepper flakes if using. Add the baby spinach in batches, stirring gently after each addition until fully wilted, about 1–2 minutes.
- Return the chicken to the skillet, add the drained pasta, and toss everything together with tongs until well coated, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce. Serve immediately topped with extra parmesan and fresh parsley or basil.
Notes
- Always grate parmesan fresh from a block — pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
- Don't skip saving pasta water before draining — the starch helps the sauce cling to the pasta and adjust consistency without thinning it out.
- Pat the chicken dry before seasoning for a proper golden sear. Wet chicken steams instead of browning.
- Keep heat at medium-low once the cream goes in — a rapid boil can cause the sauce to break or turn greasy.
- Add spinach in batches right at the end so it wilts down vibrant and green without turning mushy.
- For a shortcut, use shredded rotisserie chicken — skip the searing step and stir the chicken in when you add the pasta.
- Add sun-dried tomatoes, sautéed mushrooms, or a squeeze of fresh lemon juice to customize the flavor profile.
- To make it lighter, substitute the heavy cream with half-and-half or evaporated milk — the sauce will be thinner but still delicious.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of chicken broth or milk to revive the sauce.
- Cream-based sauces don't freeze well — the sauce can separate upon thawing, so enjoy this dish fresh or within a few days from the fridge.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 52gProtein: 45gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 580mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 12mgCalcium: 22mgIron: 18mg
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