Quick Chicken Spinach Pasta

I used to think making creamy pasta meant spending an hour in the kitchen and dirtying every pot I owned. Then I discovered this chicken spinach pasta recipe, and it changed everything.

The trick is getting everything ready before you start cooking—slice your chicken, mince your garlic, and measure out your cream. Once you start, it all comes together in about 30 minutes. The chicken gets a light coating of flour so it stays tender, and the spinach wilts right into the sauce without any extra steps.

What I love most is how the lemon juice and dijon mustard keep the cream sauce from feeling too heavy. You get all that richness without feeling like you need a nap after dinner. My kids actually ask for seconds on the spinach, which is a win I never thought I’d see.

What Kind of Pasta Should I Use?

The great thing about this recipe is that you can use pretty much any pasta shape you have in your pantry. Penne, rigatoni, or fusilli work really well because their ridges and shapes catch the creamy sauce nicely, but even spaghetti or fettuccine will be delicious. If you’re looking for a healthier option, whole wheat pasta or chickpea pasta are solid choices that won’t compromise the flavor. Just make sure to cook your pasta al dente since it’ll continue to soften a bit when you toss it with the hot sauce at the end.

Options for Substitutions

This pasta dish is pretty forgiving when it comes to swapping ingredients:

• Pasta: Any pasta shape works here – penne, fettuccine, rigatoni, or even spaghetti. Just cook according to package directions and you’re good to go.
• Chicken breasts: Chicken thighs are a great swap if you prefer darker meat. You can also use rotisserie chicken – just shred it and add it in at the end to warm through.
• Heavy cream: If you want to lighten things up, try half-and-half or even whole milk. Keep in mind the sauce will be thinner, so you might want to add an extra tablespoon of flour to the chicken or let it simmer a bit longer.
• Fresh spinach: Frozen spinach works fine – just thaw it completely and squeeze out as much water as possible before adding. You can also use kale or arugula for a different flavor.
• Parmesan cheese: Pecorino Romano gives you a similar salty, sharp flavor. In a pinch, even shredded mozzarella works, though it’ll be milder and stringier.
• Chicken broth: Vegetable broth or white wine can step in here. If using wine, you might want to add a pinch of salt to make up for the broth’s seasoning.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pasta is overcooking the chicken, which turns it dry and rubbery – use an instant-read thermometer and pull the chicken from the pan when it hits 155°F, as it will continue cooking in the sauce and reach a safe 165°F.

Another common error is adding the spinach too early, which makes it turn dark and mushy instead of bright green, so toss it in during the last 2-3 minutes of cooking just until it wilts.

Don’t forget to save a cup of pasta water before draining – if your sauce gets too thick, a splash of that starchy water will help it coat the pasta perfectly without making it greasy.

Finally, make sure your cream sauce is at a gentle simmer, not a rolling boil, or the cream can separate and look curdled instead of smooth and silky.

What to Serve With Chicken Spinach Pasta?

This creamy pasta is pretty filling on its own, but I love serving it with some warm garlic bread or a crusty baguette to scoop up all that delicious sauce. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of the cream sauce. If you want to add more veggies to the meal, roasted asparagus or sautéed green beans seasoned with a bit of lemon work really well alongside this dish. For a complete dinner spread, you could also throw together a quick Caesar salad or serve some roasted cherry tomatoes on the side.

Storage Instructions

Store: Keep your leftover chicken spinach pasta in an airtight container in the fridge for up to 4 days. The cream sauce might thicken up a bit as it sits, but that’s totally normal and easy to fix when you reheat it.

Freeze: You can freeze this pasta for up to 2 months in a freezer-safe container. Just know that cream-based sauces can sometimes separate a bit after freezing, but a good stir while reheating usually brings it back together nicely.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of chicken broth or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one. Add a little extra parmesan on top if you want to freshen it up!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 100-115 g
• Fat: 80-95 g
• Carbohydrates: 135-150 g

Ingredients

For the chicken and pasta:

• 10 oz pasta (I always use Barilla penne or fusilli for this)
• 3 chicken breasts (sliced into 1-inch strips for faster cooking)
• salt
• pepper
• flour
• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1.5 tbsp olive oil

For the sauce:

• 5 cloves garlic (freshly minced for best flavor)
• 1/2 cup chicken broth (I use Swanson’s low-sodium broth)
• 1.5 tsp lemon juice
• 1/2 tsp dijon mustard (adds a nice subtle tang to the cream)
• 1/2 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 1 cup cream
• 5 oz spinach
• 3/4 cup parmesan cheese (freshly grated for a smoother melt)

Step 1: Start the Pasta and Prepare the Chicken

• 10 oz pasta
• salt
• 3 chicken breasts
• pepper
• flour

Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente.

While the water heats, slice the chicken breasts into 1-inch strips and season them generously with salt and pepper.

In a shallow dish, combine the flour with a pinch of salt and pepper, then dredge each chicken piece lightly in the flour mixture, shaking off excess.

This coating will help create a light golden exterior and thicken the sauce slightly.

Step 2: Sear the Chicken Until Golden

• 1.5 tbsp butter
• 1.5 tbsp olive oil
• floured chicken from Step 1

Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming.

Working in batches if needed to avoid overcrowding, add the floured chicken strips and cook for 3-4 minutes per side until golden brown and cooked through.

I find that letting the chicken develop a nice color before flipping ensures it stays juicy inside.

Transfer the cooked chicken to a plate and set aside.

Step 3: Build the Sauce Base with Aromatics

• 5 cloves garlic
• 1/2 cup chicken broth
• 1.5 tsp lemon juice
• 1/2 tsp dijon mustard
• 1/2 tsp italian seasoning
• 1/4 tsp red pepper flakes

In the same skillet with the remaining oil and butter, add the minced garlic over medium heat and cook for about 30 seconds until fragrant—don’t let it brown.

Immediately pour in the chicken broth, lemon juice, Dijon mustard, Italian seasoning, and red pepper flakes, stirring to combine all the flavors.

Simmer for 1 minute to let the seasonings meld and the broth reduce slightly.

Step 4: Combine Chicken, Cream, and Spinach

• cooked chicken from Step 2
• 1 cup cream
• 5 oz spinach

Return the cooked chicken to the skillet and pour in the cream, stirring gently to combine.

Add the spinach and cook for about 2-3 minutes, stirring occasionally, until the spinach is wilted and the chicken is heated through.

The residual heat will wilt the spinach perfectly while keeping it bright and tender.

I like to add spinach fresh rather than frozen here because it maintains a better texture in the final dish.

Step 5: Finish the Dish with Pasta and Cheese

• cooked pasta from Step 1
• 3/4 cup parmesan cheese

Drain the cooked pasta from Step 1 and add it directly to the sauce, along with the freshly grated Parmesan cheese.

Toss everything together gently but thoroughly until the pasta is well coated and the cheese melts into the sauce, creating a creamy, cohesive dish.

Taste and adjust seasoning with salt and pepper as needed.

The residual heat will help melt the cheese into a smooth, silky sauce that coats every piece of pasta.

Quick Chicken Spinach Pasta

Delicious Quick Chicken Spinach Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the chicken and pasta::

• 10 oz pasta (I always use Barilla penne or fusilli for this)
• 3 chicken breasts (sliced into 1-inch strips for faster cooking)
• salt
• pepper
• flour
• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1.5 tbsp olive oil

For the sauce::

• 5 cloves garlic (freshly minced for best flavor)
• 1/2 cup chicken broth (I use Swanson's low-sodium broth)
• 1.5 tsp lemon juice
• 1/2 tsp dijon mustard (adds a nice subtle tang to the cream)
• 1/2 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 1 cup cream
• 5 oz spinach
• 3/4 cup parmesan cheese (freshly grated for a smoother melt)

Method

 

1. Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente. While the water heats, slice the chicken breasts into 1-inch strips and season them generously with salt and pepper. In a shallow dish, combine the flour with a pinch of salt and pepper, then dredge each chicken piece lightly in the flour mixture, shaking off excess. This coating will help create a light golden exterior and thicken the sauce slightly.
2. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming. Working in batches if needed to avoid overcrowding, add the floured chicken strips and cook for 3-4 minutes per side until golden brown and cooked through. I find that letting the chicken develop a nice color before flipping ensures it stays juicy inside. Transfer the cooked chicken to a plate and set aside.
3. In the same skillet with the remaining oil and butter, add the minced garlic over medium heat and cook for about 30 seconds until fragrant—don't let it brown. Immediately pour in the chicken broth, lemon juice, Dijon mustard, Italian seasoning, and red pepper flakes, stirring to combine all the flavors. Simmer for 1 minute to let the seasonings meld and the broth reduce slightly.
4. Return the cooked chicken to the skillet and pour in the cream, stirring gently to combine. Add the spinach and cook for about 2-3 minutes, stirring occasionally, until the spinach is wilted and the chicken is heated through. The residual heat will wilt the spinach perfectly while keeping it bright and tender. I like to add spinach fresh rather than frozen here because it maintains a better texture in the final dish.
5. Drain the cooked pasta from Step 1 and add it directly to the sauce, along with the freshly grated Parmesan cheese. Toss everything together gently but thoroughly until the pasta is well coated and the cheese melts into the sauce, creating a creamy, cohesive dish. Taste and adjust seasoning with salt and pepper as needed. The residual heat will help melt the cheese into a smooth, silky sauce that coats every piece of pasta.