Creamy Chicken Spinach Pasta Recipe

This rich, velvety Creamy Chicken Spinach Pasta is made with chicken breast, heavy cream, and fresh spinach and ready in 30 minutes. The garlic infused cream sauce clings to every piece of tender chicken and pasta for a deeply satisfying bite. I always turn to this recipe on busy weeknights when I need something reliable and comforting.

Why This Classic Works

I used to struggle with cream sauces splitting or turning out too thin. The trick I learned is to simmer the chicken broth and cream gently before adding the cheese.

Adding the spinach right at the end prevents it from becoming mushy. This balance of techniques ensures a smooth, rich sauce every time.

Creamy Chicken Spinach Pasta Ingredients

• 1 lb boneless skinless chicken breasts, diced
• 12 oz dried penne pasta
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 4 oz fresh baby spinach
• 1/2 cup grated parmesan cheese
• 1/2 tsp salt and 1/4 tsp black pepper

How To Make Creamy Chicken Spinach Pasta

1. Boil the Pasta: Cook the penne in a large pot of salted water according to package directions, then drain.
2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, cooking for 6 to 7 minutes until golden.
3. Build the Base: Lower the heat to medium and stir in the minced garlic. Cook for 1 minute until fragrant.
4. Simmer the Sauce: Pour in the chicken broth and heavy cream, scraping up any browned bits. Let the liquid simmer for 3 minutes to thicken slightly.
5. Add Spinach and Cheese: Stir in the fresh baby spinach and grated parmesan cheese. Cook for 2 minutes until the spinach wilts.
6. Toss Together: Add the drained pasta into the skillet, tossing well to coat everything in the creamy sauce.

Recipe Tips

• Grate your own cheese: Pre-shredded parmesan contains anti-caking agents that can make the sauce grainy.
• Do not boil the cream: Keep the heat at a gentle simmer to prevent the dairy from separating or breaking.
• Save pasta water: Reserve a splash of the starchy cooking water to help thin the sauce if it gets too thick.

What To Serve With Creamy Chicken Spinach Pasta

A crisp green salad dressed with a sharp vinaigrette cuts through the richness of the cream sauce. Warm garlic bread is also an excellent addition for mopping up any leftover sauce in the bowl.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the sauce back together. I do not recommend freezing this dish because the cream sauce may separate.

FAQs

• Can I use half and half instead of heavy cream? Yes, but the sauce will be thinner. Mix a teaspoon of cornstarch with the half and half to help it thicken properly.
• What other pasta shapes work best? Rigatoni, fusilli, or farfalle are great choices. You want a shape with ridges or pockets to hold the sauce.
• Can I use frozen spinach? You can, but you must thaw it completely and squeeze out all excess moisture before adding it to the pan.
• How do I prevent the chicken from drying out? Dice the chicken into even pieces and remove it from the pan if it finishes cooking before you build the sauce.

Nutrition

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 155mg
• Sodium: 600mg
• Total Carbohydrate: 45g
• Protein: 38g

Try More Recipes:

• Spinach Dip Chicken Pasta Recipe
• Creamy Chicken Penne Pasta Recipe
• Bahama Breeze Jerk Chicken Pasta Recipe

Creamy Chicken Spinach Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Rich, velvety Creamy Chicken Spinach Pasta made with tender chicken breasts, fresh baby spinach, and a smooth garlic cream sauce. Ready in exactly 30 minutes, this deeply satisfying meal is a reliable choice for busy weeknight dinners.

Ingredients

• 1 lb boneless skinless chicken breasts, diced

• 12 oz dried penne pasta

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• 3 cloves garlic, minced

• 1/2 cup chicken broth

• 1 cup heavy cream

• 4 oz fresh baby spinach

• 1/2 cup grated parmesan cheese

• 1/2 tsp salt and 1/4 tsp black pepper

Directions

• 1. Boil the Pasta: Cook the penne in a large pot of salted water according to package directions, then drain.
• 2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, cooking for 6 to 7 minutes until golden.
• 3. Build the Base: Lower the heat to medium and stir in the minced garlic. Cook for 1 minute until fragrant.
• 4. Simmer the Sauce: Pour in the chicken broth and heavy cream, scraping up any browned bits. Let the liquid simmer for 3 minutes to thicken slightly.
• 5. Add Spinach and Cheese: Stir in the fresh baby spinach and grated parmesan cheese. Cook for 2 minutes until the spinach wilts.
• 6. Toss Together: Add the drained pasta into the skillet, tossing well to coat everything in the creamy sauce.