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chicken spinach pasta

Quick Chicken Spinach Pasta

Delicious Quick Chicken Spinach Pasta recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
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.