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Chicken and Spinach Pasta

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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.

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

  1. Cook the pasta according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
  2. Season chicken with salt and pepper.
  3. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked through. Remove and slice.
  4. Add a bit more oil to the same skillet, then sauté garlic and onion (if using) until fragrant and translucent.
  5. Add spinach and cook until wilted, about 2 minutes.
  6. 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.
  7. Return sliced chicken to the skillet and stir to combine.
  8. Add cooked pasta and Parmesan cheese, tossing until everything is well combined and coated.
  9. 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

Find it online: https://thefamilycooking.com/chicken-and-spinach-pasta/