Description
A creamy and savory spinach chicken pasta dish featuring tender, pan-cooked chicken breasts tossed with pasta in a rich garlic-heavy cream sauce, enhanced by fresh spinach and Parmesan cheese. This recipe combines simple ingredients and easy cooking steps to deliver a comforting, flavorful meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 2 chicken breasts, boneless and skinless
Pasta
- 8 ounces pasta (any type)
Sauce & Vegetables
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Boil Pasta: Heat a large pot of salted water over medium-high heat until boiling, then add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Drain Pasta: Drain the pasta, reserving about 1/2 cup of the pasta water for later use in the sauce.
- Cook Chicken: While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook 5-7 minutes per side until the internal temperature reaches 165°F and no longer pink inside. Remove chicken from skillet and let rest.
- Sauté Garlic and Spinach: In the same skillet, add butter and minced garlic. Cook for 1-2 minutes until fragrant, then add spinach and sauté for 2-3 minutes until wilted.
- Make Sauce: Pour in chicken broth and heavy cream, stirring well. Simmer for 4-5 minutes until the sauce thickens slightly.
- Add Cheese and Season: Stir in grated Parmesan cheese until melted. Season the sauce with salt, black pepper, and red pepper flakes if using.
- Combine Pasta and Chicken: Slice the rested chicken breasts into strips or bite-sized pieces. Add the cooked pasta to the skillet and toss to coat in the sauce, adding reserved pasta water as needed to loosen. Stir in the sliced chicken, mixing everything evenly.
- Final Seasoning and Serve: Taste the dish and adjust seasonings with more salt, pepper, or red pepper flakes if desired. Serve immediately, garnished with extra Parmesan cheese if preferred.
Notes
- Reserve pasta water when draining as it helps adjust the sauce consistency without diluting the flavor.
- Use fresh spinach for best texture and taste; frozen spinach will add excess moisture.
- Chicken can be butterflied for faster cooking, or cut into smaller pieces before cooking.
- Optional red pepper flakes add a subtle heat; omit if you prefer mild flavors.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- Ensure chicken reaches a safe internal temperature of 165°F for food safety.
