This creamy spinach chicken pasta recipe is quick and easy and makes a delicious weeknight meal. Tender chicken bits are combined with hearty pasta and spinach and smothered in a savory sauce.
For more pasta dinner ideas, try our chicken penne alla vodka, bucatini Bolognese, and one-pot salmon pasta.
Why you’ll love it
My recipe for spinach chicken pasta is simple and straightforward! It’s as easy as browning some chicken, adding the sauce ingredients plus pasta, and then cooking everything in one pot for an easy, breezy dinner.
Everyone in your family will love this dish. It’s cheesy, garlicky, and creamy, with lots of delicious chicken and pasta. It’s the perfect meal to enjoy together around the table after a busy day!
Ingredients
- 3 tablespoons olive oil – for sautéing the chicken and garlic.
- 4 skinless, boneless chicken breasts – You want to cut your chicken into bite-sized pieces.
- 3 garlic cloves – add tons of savory flavor. Peel and mince your garlic.
- 2 cups low-sodium chicken stock – We are cooking the pasta with the chicken stock and cream. Doing so infuses the noodles with delicious flavor and creates an amazing texture. I have listed 2 cups of stock. However, you may need 3 to 4 cups, depending on how hot your stove cooks and how much liquid your pasta absorbs.
- 1 cup heavy cream – adds richness to the sauce. Feel free to swap in light or fat-reduced cream.
- 10.5 oz uncooked pasta – I like to use fusilli noodles because the sauce clings really well to this pasta. The recipe also turns out well with other short pasta (think penne, macaroni, or bowtie pasta) and long noodles (e.g., spaghetti or tagliatelle).
- 5 oz baby spinach – I recommend baby spinach leaves as they taste less bitter than the larger varieties.
- 1/2 cup sundried tomatoes – add taste, texture, and a pop of color. This is optional, tough.
- 1/3 cup parmesan cheese – I prefer freshly grated cheese, but pre-grated is perfectly fine to save some time.
- salt, to taste
- pepper, to taste
Variations & substitutions
- Protein: This recipe is versatile, allowing you to replace the chicken with another protein, like salmon, tuna, or scallops. Get creative and make it your own!
- Artichokes: Jarred artichokes taste delicious in this spinach chicken pasta! Drain them well before adding to the pasta.
- Capers: Capers make a great addition to this recipe. Add 1 to 2 tablespoons at the end of the cooking time. Keep in mind that capers are often very salty when seasoning the dish.
- Nuts: 2 to 3 tablespoons of pine nuts or walnuts make a great addition to the dish.
- Pecorino Romano can be used instead of parmesan cheese.
Instructions
1. Heat olive oil
Add the olive oil to a large, heavy-bottom saucepan or skillet and warm over medium heat.
2. Brown the chicken
Add the chicken pieces to the pot and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the chicken until golden, about 5 to 6 minutes, or until cooked through. Stir occasionally.
3. Remove the chicken
Once it is done, transfer it to a bowl or plate and cover with foil to keep warm. Set aside.
4. Sauté garlic
Add the garlic into the pan and sauté for 30 seconds to a minute, until fragrant.
5. Add liquids
Pour the chicken stock and cream into the pot and bring to a mild boil.
6. Cook pasta
Add the pasta, then reduce the heat to medium-low and cover with a lid. Cook until the pasta is al dente, 12 to 15 minutes. The exact cooking time will vary depending on the brand and shape of the pasta you are using. Stir occasionally.
Adjust the amount of liquid: Each stove heats differently, and each brand of pasta absorbs a different amount of liquid. If the liquid has mostly evaporated, but the pasta isn’t quite done, don’t worry. You can easily add more chicken stock (or water) to achieve the perfect texture.
Perfect texture: When cooking the pasta, aim for al dente (a little bit chewy). It will continue to soften a bit as it soaks up more sauce.
7. Wilt spinach
Stir in the spinach and let it sit on low heat until it has wilted, about 1 to 2 minutes.
8. Assemble the dish
Now, add the chicken, sundried tomatoes, and parmesan cheese. Stir until combined and let the sauce thicken for a minute. Season with salt and pepper according to your taste.
9. Serve
Ladle the pasta into bowls and serve immediately. For a complete meal, consider serving with a side of roasted veggies and crusty bread. The bread is perfect for soaking up the extra sauce, and the veggies add a nice contrast to the creamy pasta.
Storage & reheating
- Store: Place leftovers in a sealed, airtight container in the fridge and consume within 3 days.
- Freeze: Let the dish fully cool. Then portion it into freezer containers or zip-lock bags, squeeze the air out, and seal. Freeze for up to 3 months.
- Reheat: Allow frozen pasta to fully thaw in the fridge overnight before reheating. Cover and warm in the microwave (fastest) for 2 to 3 minutes. Alternatively, put the leftovers back in a pan on the stove, add a little water, turn to medium heat, and stir until the pasta is heated through.
More dinner ideas
- Garlic Chicken
- Chicken Piccata
- Chicken Marsala
- Velveeta Chicken Spaghetti
- Velveeta Hamburger Helper
- Ravioli Bake
- 4 Ingredient Mac and Cheese
Spinach Chicken Pasta Recipe
This creamy spinach chicken pasta recipe is quick and easy and makes a delicious weeknight meal. Tender chicken bits are combined with hearty pasta and spinach and smothered in a savory sauce.
Ingredients
- 3 tbsp olive oil
- 4 skinless boneless chicken breasts, cut into small cubes
- 3 garlic cloves, peeled and minced
- 2 cups / 450 ml / 16 fl oz low-sodium chicken stock (*see Notes below)
- 1 cup / 240 ml / 8 fl oz heavy cream
- 10.5 oz / 300 g uncooked pasta
- 5 oz / 150 g baby spinach
- 1/2 cup / 30 g / 1 oz sundried tomatoes
- 1/3 cup / 30 g / 1 oz freshly grated parmesan cheese
- salt, to taste
- pepper, to taste
Instructions
- Heat olive oil. Add the olive oil to a large, heavy-bottom saucepan or skillet and warm over medium heat.
- Brown the chicken. Add the chicken pieces to the pot and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the chicken until golden, about 5 to 6 minutes, or until cooked through. Stir occasionally.
- Remove the chicken. Once it is done, transfer it to a bowl or plate and cover with foil to keep warm. Set aside.
- Sauté garlic. Add the garlic into the pan and sauté for 30 seconds to a minute, until fragrant.
- Add liquids. Pour the chicken stock and cream into the pot and bring to a mild boil.
- Cook pasta. Add the pasta, then reduce the heat to medium-low and cover with a lid. Cook until the pasta is al dente, 12 to 15 minutes. The exact cooking time will vary depending on the brand and shape of the pasta you are using. Stir occasionally and add more liquid as needed. Remember, it's better to start with less liquid and add more as needed.
- Wilt spinach. Stir in the spinach and let it sit on low heat until it has wilted, about 1 to 2 minutes.
- Assemble the dish. Now, add the chicken, sundried tomatoes, and parmesan cheese. Stir until combined and let the sauce thicken for a minute. Season with salt and pepper according to your taste.
- Serve. Ladle the pasta into bowls and serve immediately. For a complete meal, consider serving with a side of roasted veggies and crusty bread. The bread is perfect for soaking up the extra sauce, and the veggies add a nice contrast to the creamy pasta.
Notes
Amount of liquid
I have listed 2 cups of stock. However, you may need 3 to 4 cups, depending on how hot your stove cooks and how much liquid your pasta absorbs.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 838Total Fat: 39gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 175mgSodium: 698mgCarbohydrates: 66gFiber: 4gSugar: 7gProtein: 55g
