Chicken Spinach Pasta is a deliciously comforting and wholesome dish that combines tender pieces of chicken, fresh spinach, and perfectly cooked pasta in a creamy, flavorful sauce.
This recipe offers a balance of protein, greens, and carbs, making it a complete meal in one bowl. The spinach adds a burst of color and nutrition, while the chicken provides heartiness, and the pasta ties everything together with a satisfying bite.
It’s versatile enough for a quick weeknight dinner yet elegant enough for entertaining guests. Ready in under 30 minutes, Chicken Spinach Pasta is a crowd-pleasing choice for busy families and pasta lovers alike.
Chicken Spinach Pasta is one of those comforting yet healthy meals that brings together the richness of tender chicken, the freshness of spinach, and the creamy or savory sauce coating every strand of pasta.
It’s quick enough for a weeknight dinner but still impressive enough to serve to guests. The combination of lean protein from chicken, fiber and vitamins from spinach, and satisfying carbs from pasta makes it a balanced dish.
You can prepare it with a creamy Alfredo-style sauce or keep it light with olive oil and garlic — this recipe strikes a happy medium with a luscious, garlicky cream sauce that’s not too heavy.
Chicken Spinach Pasta
Description
Bright, satisfying, and surprisingly simple to pull together, Chicken Spinach Pasta is the kind of dish that turns ordinary weeknights into a small celebration. Tender, well-seasoned pieces of chicken meet a mound of wilted, vibrant spinach and perfectly cooked pasta, all coated in a silky sauce that balances richness with freshness. Garlic, fresh herbs, and a squeeze of lemon or a touch of cream tie the flavors together, giving each bite depth without overwhelming the greens or the protein.
What makes this recipe so magnetic is its versatility. Use leftover roasted chicken for speed, or pan-sear fresh breasts for a golden, flavorful crust; choose penne, fusilli, or your favorite noodle shape — the sauce clings to them all. Add-ins like sun-dried tomatoes, toasted pine nuts, or a sprinkle of red pepper flakes let you tailor the dish to your mood, while a generous grate of Parmesan or a dollop of ricotta adds comforting indulgence. For a lighter twist, swap cream for a splash of reserved pasta water to create a glossy, lighter coating that still feels luxurious.
Pin or bookmark this recipe if you love meals that are equal parts cozy and fresh. It’s family-friendly, nutritionally balanced when paired with a simple salad, and endlessly adaptable — the kind of recipe you’ll return to again and again.
Ingredients
For the Chicken & Sauce:
Optional Garnish:
Instructions
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Bring a large pot of salted water to a boil and cook your pasta of choice until just al dente; before draining, scoop out and save about 1 cup of the pasta water, then drain and set the pasta aside.
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Pat the chicken strips dry and season them with salt, black pepper, and a pinch of Italian seasoning so they develop flavor while browning.
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Heat 1–2 tablespoons of olive oil in a wide skillet over medium-high heat. Sear the chicken in a single layer until golden and cooked through (roughly 4–6 minutes), then transfer to a plate—don’t overcrowd the pan or you’ll lose that nice crust.
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Drop the heat to medium and add more oil if required. Cook the finely chopped onion gently until it becomes soft and develops a faint sweetness. Stir in the minced garlic and ½ teaspoon crushed red pepper flakes, stirring just long enough for their fragrance to bloom without letting the garlic color.
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Pour ½ cup chicken broth into the pan to lift the browned bits from the bottom, then let it reduce for a minute. Stir in the heavy cream and ½ cup grated Parmesan, lowering the heat to a gentle simmer and whisking until the sauce smooths and begins to thicken.
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Pour in ½ cup chicken broth to deglaze the pan, scraping up browned bits for depth of flavor. Let the broth simmer 1–2 minutes, then stir in the heavy cream and ½ cup grated Parmesan, lowering heat to a gentle simmer and whisking until the sauce is smooth and slightly thickened.
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Add the fresh spinach leaves a handful at a time, stirring until they wilt and incorporate into the sauce; if the sauce feels too thick, loosen it with a few tablespoons of the reserved pasta water until glossy and clingy.
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Return the seared chicken to the skillet, then add the drained pasta and use tongs to toss everything together so the sauce evenly coats the noodles and chicken. Let the skillet sit over low heat for a minute so the flavors meld; add more reserved pasta water, a tablespoon at a time, until the texture is exactly how you like it.
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Taste and tweak with salt and freshly ground black pepper, then finish by grating a little lemon zest over the top and sprinkling with chopped fresh parsley for brightness.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Cholesterol 85mg29%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 30g60%
- Calcium 120 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chicken Spinach Pasta is one of those dishes that strikes the perfect balance between comfort food and healthy eating.
Tender pieces of chicken mingle with nutrient-rich spinach and hearty pasta, all bound together by a delicious sauce—whether creamy, garlicky, or tomato-based.
Below are expert tips, practical tricks, and creative serving ideas to make your dish restaurant-worthy.
1. Choosing the Right Pasta
- Shape Matters: Short pasta shapes like penne, rotini, or farfalle hold onto sauces well. For a cream-based sauce, tubular pasta is ideal; for light olive oil or garlic sauces, spaghetti or linguine works beautifully.
- Cooking Pasta: Always boil pasta in salted water—about 1 tablespoon of salt per 4 cups of water—to season it from the inside.
- Save the Pasta Water: Reserve ½ cup of starchy pasta water before draining. It can loosen thick sauces and help them cling to pasta.
2. Selecting & Prepping the Chicken
- Cut Size: Dice chicken into bite-sized pieces for even cooking and better distribution in the pasta.
- Seasoning Early: Season chicken with salt, pepper, garlic powder, and a pinch of paprika before cooking to lock in flavor.
- Cooking Method: Pan-sear chicken over medium-high heat until golden. Avoid overcrowding the pan—cook in batches if necessary.
3. Getting Spinach Just Right
- Fresh vs. Frozen: Fresh baby spinach works best for texture and color. If using frozen spinach, thaw completely and squeeze out excess water before adding.
- When to Add: Add spinach at the last 2–3 minutes of cooking to keep it vibrant and slightly wilted without turning mushy.
4. Building the Sauce
- Creamy Sauce: Use heavy cream or half-and-half for richness. Add Parmesan for depth.
- Lighter Option: Use a garlic-infused olive oil base or a light tomato sauce.
- Balance Flavors: Add a squeeze of lemon juice at the end for freshness and to cut through richness.
5. Flavor-Boosting Tricks
- Deglaze the Pan: After searing chicken, add a splash of white wine or chicken broth to scrape up the browned bits—this adds incredible flavor.
- Herbs: Fresh basil, parsley, or thyme can elevate the taste. Add fresh herbs at the end to preserve aroma.
- Cheese Choice: Parmesan is classic, but Asiago or Pecorino Romano offers a sharper flavor.
6. Avoiding Common Mistakes
- Overcooking Chicken: Remove chicken from the pan once cooked through and return it at the end to prevent dryness.
- Sauce Separation: For creamy sauces, keep heat low after adding cream to avoid curdling.
- Pasta Overcooking: Undercook pasta by 1 minute in the boiling stage; it will finish cooking in the sauce.
7. Serving Tips
- One-Pot Presentation: Serve directly from the skillet for a rustic, homestyle feel.
- Restaurant-Style Plating: Use tongs to twirl pasta into a neat mound, topping with chicken and spinach, then drizzle sauce over the top.
- Family-Style Dish: Serve in a large casserole dish and let everyone help themselves.
8. Pairing Suggestions
- Side Dishes: Garlic bread, roasted vegetables, or a fresh Caesar salad complement this pasta beautifully.
- Wine Pairing: Chardonnay for creamy sauces, Sauvignon Blanc for lighter versions, or Chianti for tomato-based sauces.
- Non-Alcoholic: Sparkling water with lemon or a chilled iced tea with herbs like mint.
9. Make-Ahead & Storage
- Make Ahead: Cook pasta, chicken, and sauce separately. Combine just before serving to avoid soggy pasta.
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Add a splash of milk or broth before reheating to revive the sauce.
10. Variations
- Spicy Kick: Add red pepper flakes or diced jalapeños to the sauce.
- Protein Swap: Try shrimp, turkey, or tofu instead of chicken.
- Extra Veggies: Mushrooms, bell peppers, zucchini, or sun-dried tomatoes can be added for more texture and nutrition.
11. Portion & Serving Tricks
- For a Crowd: Double the recipe and bake it with a layer of mozzarella on top for a baked pasta version.
- For Kids: Chop spinach finely so it blends into the sauce, making it more appealing.
- Meal Prep: Divide into lunch containers with a side of salad for a balanced weekday meal.
12. Final Garnishes
- Fresh Herbs: Sprinkle parsley or basil right before serving.
- Cheese Shower: A light dusting of Parmesan or Pecorino Romano makes everything better.
- Olive Oil Drizzle: A small drizzle of good-quality extra virgin olive oil adds a luxurious finish.
Tips & Variations
- Make it lighter: Use half-and-half or whole milk instead of heavy cream, and add extra chicken broth if needed.
- Make it richer: Add 2 tablespoons of cream cheese to the sauce for a thicker, silkier texture.
- Add more veggies: Mushrooms, sun-dried tomatoes, or roasted bell peppers go beautifully with spinach and chicken.
- Spice it up: Use more crushed red pepper flakes or a dash of cayenne for heat.
- Go gluten-free: Use gluten-free pasta and ensure the broth is gluten-free.
Nutritional Information (Per Serving – Approximate)
- Calories: ~520 kcal
- Protein: ~35g
- Carbohydrates: ~45g
- Fat: ~20g
- Fiber: ~3g
- Sodium: ~520mg
Why You’ll Love This Dish
- Balanced & wholesome – Protein, greens, and carbs in one satisfying bowl.
- Quick & easy – Perfect for busy weeknights.
- Customizable – Works with any pasta type and adaptable to different flavor profiles.
- Great for leftovers – Tastes even better the next day; just add a splash of broth or milk when reheating.
Conclusion
With the right pasta choice, well-seasoned chicken, and perfectly wilted spinach, Chicken Spinach Pasta can be a versatile, delicious dish suitable for family dinners or special occasions.
By following these tips—like saving pasta water, adding spinach at the right moment, and balancing richness with freshness—you’ll end up with a plate of pasta that’s creamy, flavorful, and beautifully presented.
Serve it hot, with a little extra Parmesan on top, and you’ll have a meal that’s as satisfying as it is wholesome.
This Chicken Spinach Pasta brings together the heartiness of chicken, the freshness of spinach, and the indulgence of a creamy sauce — all in under 40 minutes. It’s a dish you’ll come back to again and again.
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Frequently Asked Questions
Can I use a different type of pasta for Chicken Spinach Pasta?
Yes! While penne, fusilli, or farfalle are popular choices because they hold sauce well, you can use spaghetti, linguine, or even whole wheat pasta. For a healthier twist, try chickpea or lentil pasta, which also adds extra protein. Just be sure to adjust the cooking time according to the pasta type and follow package instructions.
How do I keep the spinach from becoming mushy?
Spinach cooks very quickly, so it’s best to add it during the last 1–2 minutes of cooking. You can stir it directly into the hot pasta and sauce; the residual heat will wilt it perfectly while preserving its bright green color and nutrients. If using frozen spinach, thaw and drain it well before adding to avoid excess water in the sauce.
What’s the best way to make this dish creamy without using heavy cream?
If you want a lighter version, you can substitute heavy cream with half-and-half, evaporated milk, or a mix of milk and Greek yogurt. Another trick is to reserve some pasta cooking water and stir it in to loosen the sauce while keeping it creamy. Cream cheese can also be used for a rich, silky texture.
Can I prepare Chicken Spinach Pasta ahead of time?
Yes, but for the best flavor and texture, store the pasta and sauce separately if possible. Cook the pasta slightly al dente, toss it with a little olive oil, and refrigerate. Store the sauce in an airtight container for up to 3 days. When reheating, combine pasta and sauce in a skillet with a splash of water or broth to prevent dryness.
