Cooking up comfort food that’s both delicious and nutritious doesn’t have to be complicated! This chicken spinach pasta recipe combines tender chicken, vibrant spinach, and a creamy sauce that will have everyone asking for seconds. Perfect for busy nights when you want something satisfying without spending hours in the kitchen.
Why This Recipe Works
- The combination of boneless, skinless chicken breasts and fresh spinach provides a perfect balance of lean protein and nutrient-packed greens, making this dish both healthy and satisfying.
- Using heavy cream and Parmesan cheese creates a rich, velvety sauce that clings beautifully to the pasta without being overly heavy or greasy.
- The addition of garlic, onion, and Italian seasoning adds layers of flavor that develop beautifully as they simmer together, creating a depth that store-bought sauces can’t match.
- This recipe comes together in under 30 minutes from start to finish, making it perfect for busy weeknights when you need something quick but don’t want to sacrifice flavor or quality.
- The flexibility of this dish allows for numerous variations and substitutions, ensuring you can adapt it to whatever ingredients you have on hand or dietary preferences you need to accommodate.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese, plus more for serving
- 4 cups fresh spinach leaves, roughly chopped
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Colander for draining pasta
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater for Parmesan cheese
Instructions
Prepare the Pasta and Chicken
Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package directions until al dente, which typically takes about 9-11 minutes. While the pasta cooks, pat the chicken cubes completely dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the chicken in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a clean plate.
Sauté the Aromatics
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it. Sprinkle in the Italian seasoning and red pepper flakes if using, toasting them for about 30 seconds to release their oils and maximize flavor. The kitchen should smell absolutely incredible at this point!
Create the Creamy Sauce Base
Pour in the chicken broth, using your wooden spoon to scrape up any browned bits from the bottom of the pan – this is where tons of flavor lives! Bring the broth to a simmer and let it reduce slightly for about 2 minutes. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly to incorporate it smoothly into the broth. Let the sauce simmer gently for 3-4 minutes until it begins to thicken slightly. Avoid bringing it to a boil as this can cause the cream to separate or become grainy.
Combine Everything Together
Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water. Add the cooked chicken back to the skillet along with the drained pasta. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until the cheese melts completely into the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. The starchy water helps the sauce cling beautifully to the pasta.
Wilt the Spinach and Finish the Dish
Add the chopped spinach to the skillet in batches, stirring gently until each addition wilts before adding more. This should take about 2-3 minutes total. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let the pasta rest for 2-3 minutes – this allows the sauce to thicken slightly and the flavors to meld together beautifully. Garnish with fresh chopped parsley and extra Parmesan cheese before serving immediately while hot and creamy.
Tips and Tricks
For the most flavorful results, consider brining your chicken before cooking. Dissolve 1/4 cup of salt and 2 tablespoons of sugar in 4 cups of warm water, then submerge the chicken cubes and refrigerate for 30 minutes to 2 hours. This simple step ensures incredibly juicy, well-seasoned chicken that won’t dry out during cooking. Always pat the chicken completely dry before seasoning and cooking to achieve that perfect golden-brown sear rather than steaming in its own moisture.
When working with the cream sauce, temperature control is crucial. Always add cold cream to a warm (not boiling) pan and maintain a gentle simmer rather than a rolling boil. If your sauce does happen to break or separate, you can often rescue it by removing it from heat and whisking in a tablespoon of cold butter or a splash of cold cream. For an extra smooth sauce, you can blend it briefly with an immersion blender before adding the chicken and pasta back in.
Pasta water is liquid gold in Italian cooking! The starchy water helps emulsify the sauce, creating a silky texture that clings perfectly to the pasta. Always reserve at least 1/2 cup before draining. If you forget to reserve water, you can use regular warm water in a pinch, but it won’t have the same thickening power. The best time to add pasta water is when combining everything at the end – add it gradually until you reach your desired consistency.
For meal prep enthusiasts, this dish holds up surprisingly well. Cook the pasta al dente (slightly undercooked) as it will continue to absorb liquid when stored. Store components separately if possible – keep the cooked chicken, sauce, and pasta in separate containers. When ready to serve, reheat the sauce and chicken first, then add the pasta and a splash of water or milk to refresh the creaminess. The spinach is best added fresh when reheating to maintain its vibrant color and texture.
Don’t overlook the power of proper cheese grating! Always grate your own Parmesan from a block rather than using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly into sauces. Use a microplane for the finest grating that will incorporate seamlessly, or use the small holes on a box grater for slightly more texture. Freshly grated cheese also has far superior flavor compared to pre-packaged versions.
Recipe Variations
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich. You can also use Greek yogurt – temper it by mixing with a little warm sauce before adding to prevent curdling. Another healthy swap is using blended cottage cheese as the base for a high-protein, lower-fat cream sauce alternative.
- Protein variations abound beyond chicken! Try using shrimp (add during the last 3-4 minutes of cooking), Italian sausage (brown it first like the chicken), or even canned tuna for a pantry-friendly option. Vegetarian? Use meaty mushrooms like cremini or portobello, or add white beans for plant-based protein. Tofu cubes marinated in Italian dressing also work wonderfully as a chicken substitute.
- Experiment with different greens beyond spinach. Kale holds up well to cooking, Swiss chard adds beautiful color, or arugula provides a peppery kick. You can even use frozen spinach – thaw and squeeze out excess liquid thoroughly before adding. For extra vegetables, add sun-dried tomatoes, roasted red peppers, artichoke hearts, or sautéed zucchini with the onions.
- Change up the pasta shape based on what you have available. Farfalle (bowties) catch sauce beautifully, rigatoni’s ridges hold onto the creamy goodness, or fettuccine makes it feel more luxurious. Gluten-free pasta works well too – just be sure to reserve extra pasta water as GF pasta tends to absorb more liquid. For low-carb options, try zucchini noodles or spaghetti squash.
- Global flavor twists can transform this dish entirely. Add curry powder and coconut milk for an Indian-inspired version, soy sauce and ginger for Asian flair, or smoked paprika and chorizo for Spanish vibes. Mexican style with cumin, chili powder, and corn, or Mediterranean with olives, feta, and oregano – the possibilities are truly endless for customizing to your taste preferences.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works perfectly in this recipe. Use one 10-ounce package of frozen chopped spinach, thawed completely. The key is to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth – otherwise, you’ll end up with a watery sauce. I recommend squeezing it at least three times until no more green liquid comes out. Add it to the sauce at the same point you would fresh spinach, and you might need to cook it a minute longer to heat through completely.
How can I make this dish ahead of time?
This pasta holds up reasonably well for meal prep, with a few considerations. Cook the pasta very al dente (about 2 minutes less than package directions) since it will continue to cook when reheated. Store the components separately if possible – keep the cooked chicken, sauce, and pasta in different containers. The sauce may thicken significantly when refrigerated; thin it with a little milk or cream when reheating. For best results, consume within 3-4 days and add fresh spinach when reheating to maintain its texture and vibrant color.
What’s the best way to reheat leftovers?
The stovetop is definitely your best bet for reheating this creamy pasta. Place it in a skillet over medium-low heat with a splash of milk, cream, or chicken broth to loosen the sauce. Stir frequently and gently until heated through, which should take about 5-7 minutes. If using the microwave, do it in 30-second intervals, stirring between each, and add liquid to prevent drying out. Avoid high heat which can cause the cream sauce to separate. The pasta will absorb liquid as it sits, so don’t be shy about adding more moisture when reheating.
Can I make this recipe gluten-free?
Yes, this adapts beautifully to gluten-free needs! Use your favorite gluten-free pasta – I recommend brands like Barilla or Jovial that hold their shape well. Be sure to cook it al dente as GF pasta can become mushy if overcooked. Check that your chicken broth is gluten-free (many brands are, but some contain wheat). The rest of the ingredients are naturally gluten-free. You might need extra pasta water when combining as GF pasta tends to absorb more liquid. The result will be just as delicious as the original version!
How can I make the sauce thicker or thinner?
Controlling the sauce consistency is easy with a few simple tricks. If your sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken. You can also make a quick slurry with 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water, then whisk it into the simmering sauce. For a too-thick sauce, add more chicken broth, cream, or that precious reserved pasta water until it reaches your desired consistency. Remember that the sauce will thicken slightly as it cools and when the Parmesan melts into it.
Summary
This creamy chicken spinach pasta delivers restaurant-quality flavor in under 30 minutes. Tender chicken, vibrant spinach, and luxurious sauce come together for the ultimate comfort food that’s actually good for you too. Perfect for busy weeknights or impressing dinner guests!
