Quick and Easy Chicken and Spinach Pasta Skillet: Ready in Under an Hour

Name: Chicken and Spinach Pasta Skillet
Prep time: 45 min
Ingredients: 8 ounces penne pasta ((half a box)); 2 tablespoons extra virgin olive oil; 1 pound boneless skinless chicken breasts ((cut into 1-inch pieces)); 1 teaspoon Italian seasoning; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon crushed red pepper ((or to taste)); 2 cloves garlic ((minced)); 1 cup chicken broth or white wine; 1 cup heavy cream; 8 ounces fresh baby spinach; ½ cup Parmesan cheese ((freshly grated preferred))

This chicken and spinach pasta skillet recipe is perfect for a quick and easy weeknight meal. It’s made in just one pan using simple ingredients you’ll likely already have. The combination of creamy sauce, tender chicken, and fresh spinach is ready in about 45 minutes, a favorite for those busy evenings when you want a tasty dish without much effort.

The best part? It’s all made in one pan, meaning less cleanup and more time to enjoy your meal. It’s one of those pasta dinner recipes you don’t want to miss.

Chicken and Spinach Pasta Skillet

A quick and easy dinner recipe that comes together in one pan (plus a pasta pot!). A creamy sauce loaded with chicken and fresh spinach.

Prep Time 45

Serving Size servings

Equipment

10-12 inch skillet
Colander
Spatula

Ingredients

8 ounces penne pasta (half a box)
2 tablespoons extra virgin olive oil
1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper (or to taste)
2 cloves garlic (minced)
1 cup chicken broth or white wine
1 cup heavy cream
8 ounces fresh baby spinach
½ cup Parmesan cheese (freshly grated preferred)

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Then, add the penne pasta and cook until al dente, according to package instructions. After it's cooked, drain the pasta, toss it with olive oil to prevent sticking, and set aside while you prepare the sauce and chicken.
Cook the chicken. Heat the olive oil in a deep 12-inch skillet over medium heat until it shimmers. Then, add the chopped chicken pieces in one layer, and season with salt, black pepper, and crushed red pepper. Cook for 5-6 minutes, flipping the chicken pieces halfway through, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Make the sauce. In the same skillet, add the minced garlic, and stir frequently and cook for 1-2 minutes until the garlic is fragrant but not burned. Next, pour in the chicken broth or white wine, stirring to deglaze the pan and lift any browned bits from the bottom. Then, reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Simmer gently for 1-2 minutes until the cheese melts and the sauce is smooth. Add the cooked chicken back into the skillet and let it simmer in the sauce for about 5 minutes until the sauce thickens slightly.
Add in the spinach and pasta. Remove the skillet from the heat. Then, stir in the fresh spinach, folding it gently into the hot sauce and chicken until it wilts. Next, add the cooked pasta and toss everything together until well combined and the pasta is evenly coated with the creamy sauce.
Serve. Top with extra grated Parmesan cheese, if desired, and serve immediately.

Notes

Get your ingredients ready before you start. Cut the chicken, chop the garlic, and make sure your spinach is cleaned and dried. This helps keep the cooking part easy and avoids any last-minute rush.

Use good olive oil because it’s essential for the dish’s taste. It makes the chicken and sauce taste better.

Add the spinach at the very end, after you’ve taken the pan off the heat. This keeps its color bright and stops it from getting too soft.

If you’re cooking for many people, this recipe can be doubled. You might need to cook the chicken in batches so the pan doesn’t get too full. Mix everything in a big bowl when it’s all ready.

You can change the recipe by throwing different veggies like mushrooms or peppers. Or swap the chicken for spicy sausage if you want.

Don’t be shy about adjusting the recipe to what your family likes. Add more red pepper flakes for heat, or use more white wine for a sharper taste if that’s what you like better. It’s a flexible recipe.

For the cheese, grate it yourself for the best taste. It blends into the sauce better, making it creamier.

Lastly, taste the sauce and fine-tune it with more salt or pepper if needed, especially based on the chicken broth you use.

On those evenings when you crave a meal that’s comforting, quick to make, and flavorful, this Chicken and Spinach Pasta Skillet is exactly what you need. It brings together soft chicken, vibrant spinach, and a rich sauce that will make everyone happy.

This easy-to-make, single-pan recipe transforms basic ingredients into a remarkable dish, perfect for nights when you’re looking for something tasty but don’t want to deal too much trouble. With a prep time of only 45 minutes, it’s sure to become a hit with your family quickly.

If you enjoyed this recipe, you might also love my Lemon Spinach Parmesan Chicken. It’s another simple, flavorful dish that combines the freshness of spinach with the rich taste of Parmesan.

I hope you’ll love it as much as I do!

Tips for the Best Chicken and Spinach Pasta Skillet

When cutting the chicken into pieces, aim for the same size so they cook at the same rate. This prevents some pieces from being overcooked while others are still not done.
While cooking the chicken, don’t crowd them in the pan. If the pan is too full, the chicken will steam instead of searing, losing out on flavor and texture. Cook in batches if you need to.
Once the chicken is cooked, you might find brown bits stuck in the pan. Add your liquid (broth or wine) and scrape them off. These bits are full of taste and will make your sauce better.
Add garlic carefully, as it burns easily and can become bitter. Stir it constantly, and once you smell its aroma (about 30 seconds to a minute), quickly add your liquid ingredients.
Adjust the sauce’s thickness if needed. If it’s too thick, add a bit of broth, milk, or water from the pasta. If it is too thin, let it simmer to reduce and thicken before adding pasta.
To avoid mushy pasta, cook it until it’s just firm to bite or al dente. It will keep cooking in the sauce, making sure it doesn’t turn soft.
If you have leftover chicken, this recipe is perfect for it. Just add it in at the end instead of cooking it from scratch.

Key Ingredients and Tools

To make this recipe smoothly, you’ll need some key ingredients and tools that are crucial:

Olive Oil: A splash of high-quality olive oil beautifully brings out the flavors in the chicken and the sauce. Investing in a bottle you like does make a difference.
Fresh Baby Spinach: Adding fresh spinach lends vibrant color and nutrients to your dish as it wilts in the sauce. It’s best to pick fresh over frozen for the right texture, which you can find in the produce aisle. If you can’t find fresh spinach, use frozen spinach thawed and squeezed dry, though it might not look as bright. If you’re interested in growing your spinach, check out this guide on how to grow spinach.
Heavy Cream: This is what makes the sauce creamy and rich. If you want a lighter sauce, you can use half-and-half or whole milk, but it might not be as thick.
Chicken Broth: It’s all about depth with chicken broth, as it balances the creaminess. Feel free to swap it with vegetable broth or white wine if you want a different flavor or vegetarian option.
Grated Parmesan Cheese: Adding freshly grated Parmesan cheese merges seamlessly into the sauce, bringing a savory goodness that pulls the dish together. Although pre-grated can be used, fresh gives you a superior melt and flavor. Swap in Pecorino Romano or aged cheddar if you want a different flavor. Those who love the combination of creamy sauces and spinach might also enjoy my Pork Chops with Spinach Cream Sauce. It’s another delicious way to incorporate spinach into your meals while keeping things flavorful and satisfying.
Deep Skillet (10-12 inches): A big part of this cooking process involves a deep skillet. It’s perfect for cooking both the chicken and the sauce in one go, plus it’s great for avoiding spills as you mix.

Having these essentials ready will help you make your pasta a success every time.

Serving Suggestions

Serve this pasta skillet with garlic bread, Caesar salad, cucumber salad, roasted asparagus, chewy sourdough rolls, or steamed green beans. You can also finish your meal with a sweet slice of peach apple pie.

Troubleshooting and Help

Can I use a different type of pasta?

Definitely! While penne is great because it holds onto the sauce well, you can use other types of pasta like rotini, farfalle, or spaghetti. Just make sure to cook it al dente so it doesn’t get too soft when mixed with the sauce.

Can I add other vegetables to this dish?

Of course! Mushrooms, bell peppers, or cherry tomatoes would be great additions. Just sauté them with the chicken or add them to the sauce, depending on how much cooking they need. It’s a flexible recipe, so feel free to get creative.

How do I know when the chicken is fully cooked?

The chicken is done when it’s no longer pink in the center, and the juices run clear. If you’re unsure, you can cut a piece in half to check. If you have a meat thermometer, the internal temperature should be 165°F (75°C).

Is there a way to make this dish lighter?

If you want to lighten things up, use a lower-fat milk or half-and-half instead of heavy cream. You could also reduce the amount of cheese or use a lower-fat version. The sauce will be a bit thinner but still tasty.

How can I make this dish more kid-friendly?

If your kids aren’t fans of spinach, you can chop it up finely so it’s less noticeable or substitute it with something they like better, like peas or broccoli. You can also dial back the crushed red pepper if they like less spice.

Can I make this dish ahead of time?

You can definitely prep some parts of it ahead of time, like cooking the pasta and chopping the chicken. However, this dish is best served fresh because the sauce is creamy right off the stove. If you need to make it in advance, reheat it gently on the stovetop and add a splash of cream or broth to loosen up the sauce.

Feel free to reach out if you have any more questions—I’m always happy to help!

Storage Instructions

Wait for the dish to cool down to room temperature before you put it away. After it has cooled, put any leftovers in a sealed container. Keep this container in the fridge; it should be good for up to 3 days.

When you want to eat the leftovers, warm them up slowly on the stove with a little cream, broth, or water to make the sauce smooth again. You can also warm it in the microwave. Cover it with something microwave-safe and heat it for 1-minute spells, stirring in between, until it’s hot.

It’s worth mentioning that this dish doesn’t take well to freezing. The creamy part might split, and the spinach could get soggy once you thaw it. It tastes best when it’s fresh or reheated from the fridge. So, if you have leftovers, it’s a good idea to keep them refrigerated and eat them within a few days.

Here’s a more detailed guideline on safely storing leftovers and food safety. Proper storage is key to keeping your leftovers fresh and safe to eat.

I hope you’ll make this Chicken and Spinach Pasta Skillet a favorite in your kitchen. It’s simple to cook, tasty, and just for a hectic evening. You only need one pan and a few basic ingredients to whip up a cozy meal that’ll be a hit with everyone.

Whether you’re preparing dinner for your family or just for yourself, this recipe makes for a fulfilling meal without much work. Give it a shot; it might just become something you’ll want to make regularly.

Quick and Easy Chicken and Spinach Pasta Skillet: Ready in Under an Hour