Creamy Chicken and Spinach Pasta
This creamy chicken and spinach pasta is quick, comforting, and made in one skillet. It’s ready in 30 minutes and packed with flavor.
Equipment
- Large Skillet Used for searing and cooking the full dish
- Medium pot Used to boil pasta
- Wooden Spoon For stirring sauce and pasta
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs cut into thin strips
- 8 ounces short pasta penne, rotini, or fusilli
- 2 tablespoons olive oil or use butter
- 1 onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 4 cups fresh spinach loosely packed
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook pasta until al dente. Drain, reserving ½ cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Sear chicken with salt and pepper until golden and cooked through. Remove and set aside.
- In the same pan, sauté onion for 3–4 minutes. Add garlic and cook for 30 seconds.
- Lower heat. Pour in heavy cream and stir in Parmesan. Simmer until smooth and slightly thickened.
- Add spinach and stir until wilted. Return chicken and cooked pasta to the skillet. Toss well and use pasta water to loosen if needed.
- Season to taste and serve hot with extra Parmesan if desired.
Notes
- Use whole milk if you don’t have cream, but expect a thinner sauce.
- Reheat gently with added milk or broth to maintain creaminess.
- Great with mushrooms or sun-dried tomatoes as add-ins.
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