Bow Tie Pasta with Chicken Spinach
Creamy, comforting, and packed with wholesome ingredients, this Bow Tie Pasta with Chicken and Spinach is the perfect weeknight dinner! Tender slices of perfectly seared chicken breasts are paired with al dente bow tie pasta and fresh, vibrant baby spinach, all enrobed in a luscious Parmesan cream sauce. A touch of garlic and a hint of optional red pepper flakes add depth and subtle heat, while chicken broth and heavy cream create a rich, velvety texture. Ready in just 40 minutes, this one-skillet meal is ideal for busy families or anyone craving a satisfying, restaurant-quality dish at home. Serve it with a sprinkle of Parmesan for extra indulgence and savor every bite of this easy, flavorful pasta recipe! Keywords: Bow Tie Pasta, Chicken Spinach Pasta, Creamy Parmesan Sauce, Easy Weeknight Dinner.
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Recipe Information
Ingredients
- 12 oz bow tie pasta (farfalle)
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 units garlic cloves, minced
- 5 cups baby spinach leaves
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 0.5 cup chicken broth
Instructions
Bring a large pot of salted water to a boil, and cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Add the baby spinach to the skillet and cook, stirring frequently, for 2-3 minutes, or until wilted.
Pour in the chicken broth and heavy cream, and reduce the heat to low. Let the mixture simmer gently for 5 minutes, stirring occasionally.
Stir in the grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the cooked pasta and sliced chicken to the skillet and toss well to coat everything in the sauce. Cook for an additional 2 minutes to heat through.
Serve the pasta warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 4495 mg | 195% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.6 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1060 mg | 82% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
