Mini Fusilli with Creamy Chicken and Spinach
Indulge in the creamy comfort of Mini Fusilli with Creamy Chicken and Spinach, a deliciously satisfying pasta dish that brings together tender bite-sized chicken, vibrant baby spinach, and a rich, velvety Parmesan sauce. Perfectly cooked mini fusilli captures every luscious drop of the sauce, while the optional dash of red pepper flakes adds a subtle hint of heat for a flavor-packed meal. This recipe is easy to prepare with just 15 minutes of prep time and is ideal for a quick weeknight dinner or a cozy family meal. Serve it hot with an extra sprinkle of Parmesan for a restaurant-quality finish in the comfort of your home.
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Recipe Information
Ingredients
- 12 oz mini fusilli pasta
- 1 lb boneless, skinless chicken breast
- 4 cups baby spinach
- 1 cup heavy cream
- 0.75 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 0.5 cup chicken broth
- 0.5 tsp ground black pepper
- 1 tsp salt
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the mini fusilli according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces and season with 1/2 tsp of salt and 1/4 tsp of ground black pepper.
In a large skillet, heat the olive oil and 1 tbsp of butter over medium heat. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 1 tbsp of butter. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and heavy cream. Stir to combine and let it simmer for 2–3 minutes.
Lower the heat to medium-low and stir in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the baby spinach to the skillet and cook for 1–2 minutes, until wilted.
Return the cooked chicken to the skillet and sprinkle in the optional red pepper flakes for a touch of heat. Mix well to coat the chicken and spinach in the sauce.
Add the drained mini fusilli pasta to the skillet and toss everything together until evenly coated.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 7.2 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 928 mg | 71% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1729 mg | 37% | |
*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.
