Make this simple, satisfying creamy chicken and spinach pasta in one pan for easy weeknight dinner cleanup.
Author:jesscarter
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 ounces dried pasta (penne or rotini work well)
5 ounces fresh spinach
Instructions
Season the chicken pieces with salt, pepper, and Italian seasoning.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to medium-low.
Add the dry pasta to the simmering cream mixture. Stir well to coat. Cover the skillet and cook for 10 to 12 minutes, or until the pasta is nearly tender, stirring occasionally to prevent sticking. If the sauce thickens too much, add a splash more broth or water.
Stir in the Parmesan cheese until the sauce is smooth. Return the cooked chicken to the skillet.
Add the fresh spinach in batches, stirring until it wilts into the sauce. Cook for 1 to 2 minutes more until everything is heated through.
Serve immediately.
Notes
For extra flavor, add 1/4 cup of sun-dried tomatoes (drained) along with the spinach.
If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but the sauce may be thinner.
Use rotisserie chicken to save time on a quick chicken spinach pasta meal.