Creamy Chicken Spinach Pasta
Tender chicken pieces are cooked in a creamy garlic sauce with fresh spinach and tossed with al dente pasta. Finished with parmesan, this quick and flavorful dish is perfect for weeknight dinners, meal prep, or anytime you crave a comforting yet balanced meal.
Equipment
- Large Pot (for boiling pasta)
- Skillet or frying pan (medium-high heat)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 8 ounces pasta any type
- 2 boneless chicken breasts cut into bite-sized pieces
- Salt to taste
- Pepper to taste
- 2 tablespoons all-purpose flour for dredging
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ⅓ cup chicken broth
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon Italian seasoning
- 1 cup heavy cream or whipping cream
- 5 ounces fresh baby spinach
- ½ cup freshly grated parmesan cheese
Instructions
- Prepare the Pasta: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Once boiling, add the pasta and cook according to package instructions until it is al dente—cooked through but still firm to the bite. Stir occasionally to prevent sticking. Once done, drain the pasta in a colander, set aside, and save a small cup of the pasta water in case the sauce needs thinning later.
- Season and Coat the Chicken: While the pasta cooks, pat the chicken breasts dry with a paper towel. Cut them into small, evenly-sized bite-sized pieces to ensure uniform cooking. Season the chicken generously with salt and black pepper. Lightly dredge the chicken pieces in all-purpose flour, coating each piece evenly. Shake off any excess flour to avoid clumping in the pan.
- Heat the Skillet: Place a medium to large skillet over medium-high heat. Add the butter and olive oil together, allowing the butter to melt completely while the oil heats up. Swirl the pan to combine, ensuring an even coating to prevent the chicken from sticking. The combination of butter and oil creates rich flavor and a slightly crispy exterior on the chicken.
- Cook the Chicken: Carefully add the floured chicken pieces to the hot skillet, arranging them in a single layer to avoid overcrowding. Let the chicken sear undisturbed for 2–3 minutes on one side, then gently flip and cook until all sides are golden brown and no pink remains in the center. Use a meat thermometer if desired; the internal temperature should reach 165°F (74°C). Once cooked, transfer the chicken to a plate and set aside, leaving the flavorful browned bits in the pan for the sauce.
- Build the Flavor Base: Remove the skillet from the heat briefly, then add the minced garlic to the pan. Sauté for 30–45 seconds, just until fragrant, being careful not to burn it. Pour in the chicken broth, lemon juice, Dijon mustard, and sprinkle the Italian seasoning over the garlic. Return the skillet to medium heat and allow the mixture to bubble gently for 1–2 minutes, scraping up any brown bits from the bottom of the pan with a wooden spoon. These bits, called fond, add deep, savory flavor to the sauce.
- Add Cream and Spinach: Reduce the heat to medium-low and slowly stir in the heavy cream. Mix until the sauce becomes smooth and slightly thickened. Add the fresh baby spinach in batches, gently folding it into the sauce until it wilts completely. This step preserves the vibrant green color and nutrients of the spinach while infusing the sauce with a fresh, earthy flavor.
- Reintroduce the Chicken: Return the cooked chicken pieces to the skillet, stirring gently to coat them evenly with the creamy sauce. Allow the chicken to heat through for 3–5 minutes, ensuring the sauce thickens slightly without boiling over. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the creamy chicken and spinach sauce. Toss gently but thoroughly to coat every piece of pasta with the sauce. If the sauce feels too thick, add a small amount of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Finish with Parmesan: Sprinkle the freshly grated parmesan cheese over the pasta and gently toss again. The cheese will melt into the sauce, adding a subtle nutty richness and creamy texture. Taste one final time and adjust seasoning with extra salt, pepper, or lemon juice as desired.
- Serve and Enjoy: Plate the creamy chicken spinach pasta immediately while it’s hot. For an extra touch, garnish with additional parmesan, freshly cracked black pepper, or a drizzle of olive oil. Serve alongside a crisp green salad or garlic bread for a complete, satisfying meal. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated gently on the stovetop or in the microwave.
Notes
- Use bite-sized, evenly cut chicken pieces to ensure even cooking and tender results.
- Lightly dredge the chicken in flour for a subtle crispiness and to help thicken the sauce.
- Fresh spinach wilts quickly, so add it toward the end to retain vibrant color and nutrients.
- Reserve a small amount of pasta water to adjust sauce consistency if needed.
- Grate parmesan fresh for the best flavor; pre-grated cheese may contain anti-caking agents that affect creaminess.
