Chicken Spinach and Pasta
Creamy, hearty, and packed with fresh flavors, this Chicken Spinach and Pasta recipe is a one-pan wonder that combines tender chicken breasts, al dente pasta, and a luscious garlic-Parmesan sauce. Perfect for busy weeknights or a cozy dinner at home, this dish features fresh spinach leaves that add a nutritious pop of color and a hint of red pepper flakes for optional heat. The rich cream sauce, enhanced with chicken broth and melted Parmesan cheese, clings to every bite of pasta, while the golden, pan-seared chicken slices make it a crowd-pleasing protein-packed meal. Ready in just 40 minutes and perfect for serving four, this simple yet elegant recipe is sure to become a family favorite. Serve it with a side of crusty bread or a light salad for a complete dinner that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 300 grams Pasta (penne or fettuccine)
- 4 cups Fresh spinach leaves
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Red pepper flakes (optional)
- 0.5 cup Chicken broth
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside. Once cooled slightly, slice into thin strips.
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In the same skillet used to cook the chicken, add the remaining olive oil and reduce the heat to medium. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for 2-3 minutes.
Stir in the grated Parmesan cheese, adding it gradually to ensure it melts evenly. If the sauce seems too thick, add a splash more chicken broth.
Add the spinach leaves to the sauce and stir until they wilt, about 2 minutes.
Toss the cooked pasta in the sauce until well coated, then add the sliced chicken back into the skillet. Stir to combine everything.
Taste the dish and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
Serve immediately and garnish with extra Parmesan cheese if preferred.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 3.9 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1638 mg | 35% | |
*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.
