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Creamy Chicken Spinach Pasta

Rich, velvety pasta dish with tender chicken and fresh spinach that transforms ordinary weeknight ingredients into a restaurant-quality dinner in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 680
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz penne or fettuccine pasta
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 5 oz fresh baby spinach
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons butter

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, season chicken pieces generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through.
  3. Remove chicken to a plate and reduce heat to medium. Add butter to the same skillet, then minced garlic. Sauté for 30 seconds until fragrant but not brown.
  4. Pour in chicken broth to deglaze, scraping up those flavorful brown bits. Add heavy cream and bring to a gentle simmer.
  5. Stir in Parmesan cheese until melted and smooth. Add spinach and let it wilt. Return chicken to the skillet, then toss in drained pasta. Add reserved pasta water gradually until you achieve creamy, glossy consistency that coats every strand.

Notes

Start boiling pasta water first for efficiency. Don't overcook chicken or boil cream sauce vigorously to prevent curdling. Use reserved pasta water to achieve silky sauce consistency. Serve immediately while hot and creamy. Store leftovers up to 3 days in refrigerator; reheat gently with milk or broth. Freezing not recommended as cream sauces separate when thawed.