Go Back
Easy Chicken Spinach Pasta Recipe
Ash Tyrrell

Easy Chicken Spinach Pasta Recipe

I made this easy chicken spinach pasta on a busy weeknight when I wanted something comforting but not heavy. The smell of garlic, chicken, and cream coming together instantly made my kitchen feel cozy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breast – 1 pound, cut into bite-sized pieces
  • Lean chicken cooks quickly and stays tender when sautéed over medium heat.
  • Penne pasta – 12 ounces
  • Short pasta with ridges holds onto the creamy sauce better than smooth pasta.
  • Olive oil – 2 tablespoons
  • Adds flavor and helps brown the chicken evenly without sticking.
  • Garlic cloves – 4 minced
  • Fresh garlic gives a stronger more aromatic flavor than pre-minced jars.
  • Heavy cream – 1 cup
  • Creates a rich silky sauce; avoid milk as it won’t thicken the same way.
  • Chicken broth – 1 cup
  • Adds savory depth and balances the richness of the cream.
  • Fresh spinach – 5 ounces
  • Fresh spinach wilts beautifully; frozen spinach releases too much water.
  • Parmesan cheese – ½ cup freshly grated
  • Freshly grated cheese melts smoothly and prevents a gritty texture.
  • Italian seasoning – 1 teaspoon
  • A blend of herbs that enhances the overall flavor without overpowering.
  • Salt – ¾ teaspoon adjust to taste
  • Essential for seasoning both the pasta water and the sauce.
  • Black pepper – ½ teaspoon
  • Adds mild heat and balances the creamy elements.
  • Red pepper flakes – optional ¼ teaspoon
  • Perfect if you enjoy a subtle spicy kick.

Method
 

  1. Bring a large pot of salted water to a boil and cook the penne until al dente. Stir occasionally to prevent sticking. Drain the pasta and set it aside, reserving a little pasta water just in case the sauce needs thinning.
  2. Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add them to the pan in a single layer. Cook until golden on the outside and fully cooked through, then remove and set aside.
  3. In the same skillet, lower the heat slightly and add the minced garlic. Stir constantly for about 30 seconds until fragrant. Be careful not to let it brown, as burnt garlic can taste bitter.
  4. Pour in the chicken broth and scrape up any browned bits from the pan. Add the heavy cream and Italian seasoning, then let the mixture simmer gently. This step allows the sauce to thicken and develop flavor.
  5. Stir in the fresh spinach and let it wilt naturally into the sauce. Add the grated Parmesan cheese slowly, stirring until fully melted and smooth. The sauce should be creamy and glossy.
  6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until the pasta is evenly coated with sauce. Adjust seasoning with salt, pepper, or red pepper flakes if needed.

Notes

  • I always salt the pasta water generously; it makes the pasta taste better from the inside.
  • I learned not to overcook the chicken, as it stays juicier when removed promptly.
  • I prefer freshly grated Parmesan because it melts smoothly into the sauce.
  • I sometimes add a splash of reserved pasta water if the sauce feels too thick.