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 Time45

Course: Main Course

Cuisine: American

Keyword: chicken spinach pasta recipe, easy creamy chicken pasta dish

Servings: servings

Calories: 441kcal

Author: Katie

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.

Nutrition