This Chicken Spinach Pasta is a wonderful dish that combines tender chicken and fresh spinach in a creamy sauce. It’s quick to prepare, making it great for busy evenings when you’re short on time but still want a delicious meal.
This recipe addresses chicken tenderness, prevents blandness in sauce with lemon and mustard, and accommodates various tastes with optional ingredients.
I know how tricky it can be to find recipes that everyone can enjoy, especially with my family’s gluten allergies. When I’m cooking for them, I want dishes that taste good and are easy to prepare. This Chicken Spinach Pasta gets it right every time and even satisfies picky eaters!
This meal comes together in just 30 minutes, so you won’t spend all night in the kitchen. The chicken turns out perfectly tender each time thanks to my trusty meat thermometer. Plus, the lemon and Dijon mustard in the sauce really boost the flavor, making it anything but boring.
If you want to try something else that’s comforting and full of flavor, check out my Hearty Taco Pasta Soup Recipe. It’s another great option for those busy nights!
Why You Will Love This Recipe
- Flavorful Twist , The lemon and Dijon mustard really amp up the sauce, making each bite rich and zesty without being overpowering.
- Fresh Ingredients , Using fresh spinach and grated parmesan really brings out the natural flavors, so you won’t end up with anything bland.
- Quick and Easy , Ready in just 30 minutes, it’s a lifesaver for those busy weeknights when you want something delicious without the hassle.
- Storage Bliss , Leftovers keep well for 3-4 days, plus a little splash of cream when reheating keeps it creamy and delightful.
Ingredient Notes
- Penne pasta: This shape is perfect for holding onto the sauce. Make sure it’s al dente for some nice bite! You can swap it out for rotini if you prefer.
- Chicken breasts: You’ll want these to be juicy and tender. Go for organic if possible! If you’re in a pinch, turkey tenderloins also work just fine.
- Heavy cream: This is what makes the pasta feel so rich and smooth. Don’t skimp here! If you want a lighter option, half-and-half can be a decent alternative.
- Fresh baby spinach: It adds a lovely pop of color and freshness. Look for vibrant leaves! If you can’t find fresh, frozen spinach will do just fine, just thaw and drain it.
- Freshly grated Parmesan cheese: It amps up the creaminess and gives that savory kick. Grate it yourself for better flavor! You can use Pecorino Romano if that’s what you have on hand.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta sticks together, stirring it occasionally while cooking and rinsing it briefly with cold water after draining will help separate the strands.
- When chicken is overcooked, using an instant read thermometer to remove it at 165F will keep it juicy and tender.
- If the sauce turns out too thick, adding a splash of chicken broth or cream can help achieve a smoother consistency.
- For extra flavor, scraping up any browned bits from the skillet can enhance the sauce’s taste and depth.
- If the dish lacks flavor, a squeeze of fresh lemon juice or a touch of mustard can brighten it up easily.
Serving Suggestions
- Serve creamy chicken pasta with French or sourdough bread for a satisfying meal. A spring mix salad with dressing pairs well for freshness.
- This dish works in various recipes, such as pasta salads or baked pasta casseroles. You can enjoy the leftovers in wraps or sandwiches.
- Finish with a drizzle of olive oil or a sprinkle of parmesan cheese for added richness. Fresh herbs can also boost the flavor profile of this dish.
Storage Guidelines
- To keep your creamy chicken pasta fresh, follow these storage tips:
- Refrigeration: Store pasta in an airtight container in the fridge for up to 4 days. Reheat slowly over low heat.
- Freezing: Place pasta in a freezer bag, removing excess air before sealing. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: For best results, reheat pasta on the stove. Add a splash of cream to restore creaminess during reheating.
Recipe Variations
- You can use ziti pasta in place of penne for a different texture and presentation.
- Add 1 teaspoon garlic powder or 1 teaspoon onion powder for an extra layer of flavor.
- Either sautéed mushrooms or artichoke hearts can add a delightful twist to the dish.
- You can scale the recipe by doubling all ingredients to serve eight people or halving them for a smaller portion.
More Similar Recipes
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Creamy Chicken Spinach Pasta
A delicious and creamy chicken spinach pasta dish that is quick to prepare and full of flavor.
Equipment
- Skillet
- Pot for boiling pasta
- Instant read thermometer
Ingredients
- 8 ounces uncooked penne pasta
- 2 boneless skinless chicken breasts
- Salt to taste
- Pepper to taste
- Flour for dredging
- 1 tablespoon butter (14 grams)
- 1 tablespoon olive oil (15 milliliters)
- 4 cloves garlic minced
- ⅓ cup chicken broth (80 milliliters)
- 1 teaspoon lemon juice (5 milliliters)
- ½ teaspoon Dijon mustard (2.5 grams)
- ¼ teaspoon Italian seasoning (0.5 grams)
- 1 cup heavy/whipping cream (240 milliliters)
- 5 ounces fresh baby spinach (140 grams)
- ½ cup freshly grated parmesan cheese (50 grams)
Instructions
- Start by boiling some salted water and add the penne. You want it to cook until it’s al dente, feeling slightly firm to the bite. Stir occasionally so it does not stick together.
- While the pasta is cooking, season the chicken breasts with salt and pepper. Dredge them lightly in flour so they get that lovely crust later.
- Grab a large skillet and heat up the olive oil and butter over medium heat. You will know it’s ready when the butter is melted and starts to foam.
- Add the chicken to the hot skillet and let it cook for about five minutes on each side, until golden and cooked through. Check for doneness and avoid cutting into the chicken too soon.
- Once the chicken is done, toss in the minced garlic and stir it around for about a minute until it’s fragrant.
- Pour in the chicken broth, lemon juice, Dijon mustard, and Italian seasoning, then stir everything together. Let it simmer for a couple of minutes until it slightly thickens.
- Slowly pour in the heavy cream, stirring gently until combined. Do this on low heat to prevent the cream from curdling.
- Stir in the fresh baby spinach and grated Parmesan cheese until the spinach wilts and the cheese melts.
- Finally, add the drained pasta into the skillet, tossing everything together gently.
Notes
Store leftover pasta for 3-4 days in the fridge in a covered container. Reheat slowly over low heat, adding a splash of cream if needed.
Use an instant read thermometer to ensure chicken is cooked to 165F.
For added flavor, scrape up any browned bits in the skillet.
Reheat leftovers slowly over low heat, adding a splash of cream to maintain creaminess.
Pair with French or sourdough bread for a complete meal.
Serve alongside a salad like spring mix with dressing.
Complement with a side of garlic bread.
Add sun-dried tomatoes for a tangy twist.
Incorporate mushrooms for extra earthiness.
Top with fresh herbs like basil or parsley for brightness.
I do not recommend substituting the heavy cream for anything lower fat; it will change the taste and texture substantially.
For frozen spinach, be sure to thaw and squeeze the water out really well before using.
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