Why You’ll Love This Recipe
This Chicken and Spinach Pasta delivers comfort and nutrition in one delicious bowl. The juicy chicken and vibrant spinach are complemented by a simple sauce—creamy, garlicky, or olive oil-based depending on your preference. It’s easy to prepare, full of flavor, and a great way to get leafy greens into your meals. The versatility of this recipe also makes it easy to adapt to your tastes or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil or butter
salt and pepper
garlic cloves
onion (optional)
baby spinach
heavy cream or cream cheese (optional for cream sauce)
Parmesan cheese
pasta (penne, fusilli, or spaghetti)
chicken broth or pasta water
crushed red pepper flakes (optional)
Directions
- Cook pasta according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
- Season the chicken with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned and fully cooked through. Remove and slice.
- In the same skillet, add a bit more oil if needed and sauté minced garlic (and onion if using) until fragrant.
- Add the spinach and cook until wilted, about 2 minutes.
- Pour in chicken broth or reserved pasta water. For a creamy version, stir in heavy cream or cream cheese and bring to a light simmer.
- Add the sliced chicken back to the pan and stir to combine.
- Toss in the cooked pasta and Parmesan cheese, stirring until everything is evenly coated.
- Serve warm, garnished with more cheese or red pepper flakes if desired.
Servings and timing
This recipe serves 4 people and takes about 30 minutes to prepare, making it ideal for a quick, satisfying meal without sacrificing flavor or nutrition.
Variations
- Creamy Version: Use heavy cream or cream cheese to create a rich sauce.
- Lighter Option: Skip the cream and use extra chicken broth or olive oil for a lighter finish.
- Add Veggies: Include mushrooms, cherry tomatoes, or sun-dried tomatoes for more depth.
- Spicy Kick: Sprinkle in red pepper flakes or diced jalapeño.
- Cheese Lovers: Add mozzarella or goat cheese for extra creaminess.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of broth or water and warm on the stovetop or microwave in 30-second intervals, stirring until heated through.
FAQs
Can I use frozen spinach instead of fresh?
Yes, thaw and drain it well before adding to avoid excess water.
What type of pasta works best?
Short pasta like penne, fusilli, or farfalle are great, but any kind works.
Can I use rotisserie chicken?
Absolutely, just shred and add during the final step to heat through.
Is this dish good for meal prep?
Yes, it stores well and reheats easily, making it perfect for weekly meal planning.
Can I make it dairy-free?
Yes, skip the cheese and cream or use dairy-free alternatives.
Can I add more protein?
Yes, white beans or chickpeas can be added for extra protein and texture.
How do I make it gluten-free?
Use your favorite gluten-free pasta and confirm all other ingredients are gluten-free.
Can I make this ahead of time?
Yes, prep the chicken and sauce ahead; cook pasta fresh or reheat the full dish when ready to eat.
What can I serve with this pasta?
It pairs well with a side salad, garlic bread, or roasted vegetables.
How do I prevent the spinach from overcooking?
Add it at the end and cook just until wilted to retain its bright color and texture.
Conclusion
Chicken and Spinach Pasta is a delicious, balanced meal that’s as versatile as it is easy to make. With tender chicken, fresh greens, and your choice of sauce, it’s a satisfying dinner you can feel good about. Perfect for busy nights or prepping ahead, this pasta dish is sure to become a staple in your home kitchen.
PrintChicken and Spinach Pasta
Chicken and Spinach Pasta is a nutritious and flavorful dish that pairs tender chicken, fresh spinach, and pasta in a light or creamy sauce. It’s quick, adaptable, and perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1/2 small onion, chopped (optional)
- 4 cups baby spinach
- 1/2 cup heavy cream or 2 tablespoons cream cheese (optional)
- 1/2 cup grated Parmesan cheese
- 8 oz pasta (penne, fusilli, or spaghetti)
- 1/2 cup chicken broth or reserved pasta water
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked through. Remove and slice.
- Add a bit more oil to the same skillet, then sauté garlic and onion (if using) until fragrant and translucent.
- Add spinach and cook until wilted, about 2 minutes.
- Pour in chicken broth or reserved pasta water. If making a creamy version, stir in heavy cream or cream cheese and bring to a light simmer.
- Return sliced chicken to the skillet and stir to combine.
- Add cooked pasta and Parmesan cheese, tossing until everything is well combined and coated.
- Serve warm, garnished with extra cheese and red pepper flakes if desired.
Notes
- Use rotisserie chicken to save time—just add during the final step.
- Frozen spinach can be used; thaw and drain it well first.
- Skip the cream for a lighter, broth-based version.
- Add mushrooms, sun-dried tomatoes, or cherry tomatoes for variety.
- Reheat gently with a splash of broth to keep the sauce from drying out.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
