Description
Chicken Spinach Pasta is a quick and easy dinner that combines tender chicken, fresh spinach, and perfectly cooked pasta in a creamy garlic sauce. This comforting dish is perfect for weeknights and is loaded with flavor, making it a family favorite.
Ingredients
Scale
- 12 oz pasta (penne, fettuccine, or your favorite)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach, roughly chopped
- Optional garnish: chopped parsley and additional Parmesan cheese
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat. Season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken to the skillet and cook for 5-7 minutes, until golden and fully cooked. Remove the chicken from the skillet and set aside.
- Prepare the sauce:
- In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly.
- Add the spinach:
- Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- Combine everything:
- Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
- Stir in the Parmesan cheese and mix until melted and creamy.
- Serve:
- Divide the pasta among plates or bowls, and garnish with chopped parsley and additional Parmesan cheese, if desired. Serve warm.
Notes
- You can use half-and-half instead of heavy cream for a lighter version.
- Substitute spinach with kale or arugula if preferred.
- Add sun-dried tomatoes or mushrooms for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired