Chicken Spinach Pasta came together for me on one of those evenings when I wanted something creamy and comforting but did not want to make a big production out of dinner. A little chicken, a handful of spinach, and some pasta were all it took to get started.
The spinach cooks down quickly and blends right into the creamy sauce, so you get some freshness without changing the comforting feel of the dish. The chicken adds plenty of substance, while Parmesan gives the sauce a rich, savory finish.
I usually reach for short pasta because it makes the dish easy to scoop and keeps the chicken and spinach evenly distributed. You can use whatever pasta you have, though, which is one less thing to worry about.
What I like most is that this feels like a proper homemade dinner without requiring much time. Everything comes together in one skillet after the pasta is cooked, and cleanup is pretty simple too.
Why You Will Love This Recipe
Chicken Spinach Pasta is creamy, filling, and made with everyday ingredients. The tender chicken gives you a good source of protein, while the spinach adds color and a fresh vegetable element to the dish.
The sauce is simple enough for a weeknight. Garlic, cream, chicken broth, and Parmesan create a smooth sauce that coats the pasta without needing a complicated roux.
It is also easy to adjust. Add more spinach if you have it, toss in some mushrooms, or add a pinch of red pepper flakes for heat. The basic recipe is flexible enough to make your own.
Ingredients for Chicken Spinach Pasta
For the Chicken and Pasta
- Chicken breast: Use 1 large chicken breast, cut into bite-sized pieces.
- Pasta: Use 8 ounces of penne, rotini, or another pasta you like.
- Olive oil: Use 1 tablespoon for cooking the chicken.
- Salt and black pepper: Season the chicken to taste.
For the Creamy Spinach Sauce
- Butter: Use 1 tablespoon for extra richness.
- Garlic: Use 2 cloves, minced.
- Heavy cream: Use 1 cup for the creamy base.
- Chicken broth: Use ½ cup to add flavor and loosen the sauce.
- Parmesan cheese: Use ½ cup freshly grated Parmesan.
- Fresh spinach: Use about 2 cups. It will look like a lot at first but cooks down quickly.
- Italian seasoning: Use 1 teaspoon for a simple herb flavor.
- Red pepper flakes: Optional if you want a little heat.
How to Make Chicken Spinach Pasta
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about ½ cup of pasta water before draining.
- Season the chicken: Cut the chicken into bite-sized pieces and season with salt and black pepper.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes, stirring occasionally, until golden and cooked through.
- Set the chicken aside: Transfer the cooked chicken to a plate while you make the sauce.
- Melt the butter: Reduce the skillet heat to medium and add the butter.
- Cook the garlic: Add the minced garlic and cook for about 30 seconds until fragrant.
- Build the sauce: Pour in the chicken broth and heavy cream. Stir well, scraping up the browned bits from the bottom of the skillet.
- Add the seasoning: Stir in the Italian seasoning, black pepper, and red pepper flakes if using.
- Add the Parmesan: Stir in the grated Parmesan and let the sauce gently simmer for 2 to 3 minutes until slightly thickened.
- Add the spinach: Add the fresh spinach by the handful, stirring until it wilts into the sauce.
- Return the chicken: Add the cooked chicken back to the skillet and stir to combine.
- Add the pasta: Add the drained pasta and toss everything together until well coated.
- Adjust the sauce: Add a small splash of reserved pasta water if the sauce is too thick.
- Taste and season: Add more Parmesan, salt, black pepper, or red pepper flakes if needed.
- Serve: Spoon the pasta into bowls and finish with extra Parmesan if desired.
What to Serve Chicken Spinach Pasta
Chicken Spinach Pasta is hearty enough to serve as the main dish, so I usually keep the sides light. A simple green salad with cucumber, tomatoes, and a light vinaigrette gives you something crisp next to the creamy pasta.
Roasted vegetables are another good choice. Broccoli, asparagus, or green beans all work well and can be prepared while the pasta is cooking. Since spinach is already in the main dish, you do not need a large vegetable side.
For a more comforting meal, serve warm crusty bread alongside the pasta. It is perfect for scooping up the extra creamy sauce, and you can keep it as simple as a toasted slice of sourdough or a dinner roll.
If I am serving this for guests, I like adding a little extra Parmesan and fresh black pepper just before bringing it to the table. A few fresh spinach leaves on top can also add a nice pop of color.
For a lighter dinner, skip the bread and serve the pasta with a simple salad. The creamy sauce and tender chicken already make it filling, so there is no need to pile on lots of sides.
How to Store and Reheat
Store leftover Chicken Spinach Pasta in an airtight container in the refrigerator for 3 to 4 days. Let it cool slightly before transferring it to the container, then refrigerate it promptly.
The sauce will thicken as it cools, and the pasta will absorb some of the cream. When reheating, add a small splash of chicken broth, milk, or water to loosen everything back up.
Warm the pasta gently in a skillet over low to medium heat, stirring occasionally until heated through. You can also microwave individual portions in 30- to 60-second intervals, stirring between each one.
Do not use high heat for reheating. The cream and Parmesan can separate, and the chicken may become dry if it gets overheated.
If the leftovers need a little more flavor, add some freshly grated Parmesan and a small pinch of black pepper after reheating. A handful of fresh spinach can also be stirred in during the final minute if you want to bring some freshness back to the dish.
Ingredients
Method
- Prepare the ingredients: Cut the chicken and vegetables as needed and have all ingredients ready before cooking.
- Cook the pasta: Boil salted water and cook the pasta until al dente. Reserve a little pasta water, then drain.
- Cook the chicken: Season the chicken and cook it in olive oil over medium-high heat until golden and cooked through.
- Build the sauce: In the same skillet, cook butter and garlic, then add the remaining sauce ingredients and seasonings.
- Finish the sauce: Stir in Parmesan and simmer gently until creamy and slightly thickened.
- Combine: Return the chicken to the skillet and add the pasta, tossing until everything is coated.
- Adjust: Add reserved pasta water if needed and taste for seasoning.
- Serve: Finish with optional herbs or extra Parmesan and serve.
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