Chicken Spinach Pasta Salad Served Hot
Savor the comforting flavors of this Chicken Spinach Pasta Salad served hot—a hearty, one-pan dish that brings together tender slices of golden-seared chicken, vibrant wilted spinach, juicy cherry tomatoes, and perfectly cooked penne pasta. Enhanced with a zesty touch of lemon juice, aromatic minced garlic, and a generous sprinkle of Parmesan cheese, this recipe combines freshness and indulgence in every bite. Ready in just 40 minutes, this warm salad is a deliciously versatile meal, perfect for weeknight dinners or casual gatherings. Serve it straight from the skillet for a dish that's rich in flavor, easy to prepare, and sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 12 ounces penne pasta
- 4 cups fresh spinach
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 2 tablespoons lemon juice
- 1 cup Parmesan cheese, grated
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and 1/2 teaspoon of Italian seasoning. Cook the chicken for 5-6 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add another tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Toss the cherry tomatoes into the skillet and cook for 3-4 minutes until they begin to soften and release their juices.
Lower the heat to medium-low and add the fresh spinach to the skillet. Stir gently until the spinach wilts, about 2-3 minutes.
Return the cooked pasta to the skillet, along with the reserved 1/2 cup of pasta water, sliced chicken, lemon juice, and the remaining tablespoon of olive oil. Toss everything together to combine and heat through, about 2 minutes.
Sprinkle the grated Parmesan cheese over the pasta and gently mix until the cheese melts and coats the dish. Add the optional balsamic vinegar for extra tanginess if desired.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the warm chicken spinach pasta salad immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.3 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 385 mg | 8% | |
*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.
